- Get it by Monday, October 23 , Order by 12:00 PM Eastern and choose Expedited Delivery during checkout.
Use this powerful primer on transforming foods to utilize the ingredients you have on hand and create unique, perfectly balanced, impeccable seasoned dishes. Author Joanne Saltzman, director of the School of Natural Cookery, shares the art of whole food preparation using "The Language of Cooking," which teaches you how to rely on your intuition and connection with food, rather than a recipe. Soon you'll be able to engage your imagination, stimulate your senses, and explore the nature and nuances of food in a new way.
Discover the underlying principles of flavor and texture and unlock the mystery behind successful improvisation cooking with almost 70 different vegetables, 7 whole grains, and 12 plant-based proteins. Almost 400 brief recipe "sketches" demonstrate how to cook and season a variety of foods without precise measuring and complicated instructions. From simple to elegant, these sketches will encourage and reward any cook's creative and innovative spirit.
|Publisher:||Book Publishing Company, The|
|Product dimensions:||8.00(w) x 9.04(h) x 0.45(d)|