Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals

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Overview

Cooking Know-How: Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for Over 500 Great Meals by Weinstein, Scarbrough

Welcome to a whole new kind of cookbook.

"Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book.

"What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes.

"Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time—and your way, too."
—from the Introduction

"The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it."
Publishers Weekly

Product Details

ISBN-13: 9780470180808
Publisher: Houghton Mifflin Harcourt
Publication date: 03/30/2009
Pages: 416
Product dimensions: 8.30(w) x 10.10(h) x 1.30(d)

About the Author

LUCY SCHAEFFER is a New York City-based food, travel, and lifestyle photographer. She worked for five years as a photo editor and photographer at Food & Wine magazine.

MARK SCARBROUGH is the bestselling coauthor of the Ultimate cookbook series, including The Ultimate Ice Cream Book. He is a contributing editor to Eating Well and a columnist for weightwatchers.com ("The Every Day Gourmet"), as well as Today's Health & Wellness ("Five After Five"). He has also written for Cooking Light, Relish magazine, Gourmet, the Washington Post, Wine Spectator, Fine Cooking, and numerous other publications. Weinstein has also appeared on the Today show, the CBS Early Show, and The View, among other programs. He lives in Litchfield County, Connecticut.

BRUCE WEINSTEIN is the bestselling coauthor of the Ultimate cookbook series, including The Ultimate Ice Cream Book. He is a contributing editor to Eating Well and a columnist for weightwatchers.com ("The Every Day Gourmet"), as well as Today's Health & Wellness ("Five After Five"). He has also written for Cooking Light, Relish magazine, Gourmet, the Washington Post, Wine Spectator, Fine Cooking, and numerous other publications. Weinstein has also appeared on the Today show, the CBS Early Show, and The View, among other programs. He lives in Litchfield County, Connecticut.

Table of Contents

Acknowledgments.

Introduction.

Bean Soup.

Beef Stew.

Biryani.

Boneless Center-Cut Pork Chops with a Pan Sauce.

Boneless Skinless Chicken Breasts with a Pan Sauce.

Braised Bone-in Chicken Breasts or Thighs.

Braised Bone-in Pork Chops.

Brunswick Stew.

Burgers.

Cacciatora.

Chicken and Rice.

Chicken Soup.

Chili.

Chilled Fruit Soup.

Creamy Vegetable Soup.

Duck Breasts with a Fruit Sauce.

East Indian Curry.

Enchiladas.

Escabeche.

Filets Mignons and Other Red Meat Medallions with a Simple Sauce.

Fish Fillets with a Simple Pan Sauce.

Fricassee.

Fried Rice.

Frittata.

Gratin.

Hash.

Jerk Casserole.

Lo Mein.

Macaroni and Cheese.

Marinara.

Meatballs.

Mediterranean Fish Stew.

Mussels.

New England Chowder.

Omelet.

Oven-Frying.

Packets.

Pad Thai.

Paella.

Pan-Frying.

Pasta in a Cream Sauce.

Picadillo.

Pizza.

Poached Fish Fillets.

Pot Pie.

Pot Roast.

Rack of Lamb.

Ribs.

Risotto.

Roasted Birds 1: Under 4 Pounds Each.

Roasted Birds 2: Large Birds.

Roasted Fish.

Roasted Meat.

Roasted Shrimp.

Scallops or Shrimp with a Pan Sauce.

Scaloppine.

Shanks and Bones.

Skewers.

Soufflé.

Steaks 1: Strips and Sirloins with Herb Butter.

Steaks 2: Rib-Eyes, T-Bones, Veal Chops, and Other Bone-In Steaks.

Steamed Whole Fish.

Steam-Roasted Duck and Goose.

Stir-Frying.

Strata.

Tagine.

Tetrazzini.

Thai Curry.

Veggie Burgers.

Vindaloo.

Index.

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