Welcome to New York City’s most popular cooking class now in a book! This vividly photographed manual is a peek inside culinary instructor Jennifer Clair’s best-selling class her cooking school, Home Cooking New York (homecookingny.com), where just six cooking techniques lay the groundwork for a solid culinary foundation. You’ll learn the proper way to handle a chef’s knife, cook meat to perfection, create impressive pan sauces, and prepare restaurant-worthy vegetable dishes. Plus, you’ll discover which ingredients truly make a difference in a home kitchen (kosher salt, extra-virgin olive oil, and Parmigiano-Reggiano cheese, to start). Each technique chapter includes a collection of flavorful recipes, so you can practice your newfound skills while cooking delicious meals. And throughout the book, myth-busting "Students Ask" and "Chefs Say" columns feature pearls of indispensable kitchen wisdom (why you should never mince basil, mint, or sage; why blanching vegetables is better than steaming; what are the three key flavors that make all food taste better; and more). Confidence is what makes a great cook, and this practical culinary guide is filled with the teachings you need to gain control of your kitchen.
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About the Author
Jennifer Clair is a culinary instructor and the founder of the cooking school Home Cooking New York. She honed her culinary and editorial chops as a Food Editor at Martha Stewart Living and the Recipes Editor at The Wall Street Journal. She is the author of Gourmet Cooking on a Budget. She lives in Hudson Valley, New York. Meredith Heuer is a lifestyle photographer, focusing on personal portraits, food, and travel. Her work has taken her around the world for publications such as Fortune, Gourmet, and The New York Times. She lives in Beacon, New York.
Most Helpful Customer Reviews
It's my opinion that it is always useful for every kitchen to have at least one quick reference book for answers to every day cooking questions. SIX BASIC COOKING TECHNIQUES is a colorful and easy to follow book that serves that purpose perfectly. Its six sections contain information on: 1) making friends with your chef's knife, 2) cooking meat to perfection, 3) making pan sauce, 4) roasting vegetables, 5) blanching green vegetables and 6) cooking leafy greens. It gives helpful tips throughout, an occasional recipe, and an additional section on recommended kitchen equipment.
Was there a particular cooking technique that the book clarified for you? Yes, quite a lot. Did any particular recipe spark your interest or (even better) a trip to the kitchen? Hmm, almost all. Was there a culinary misconception that was set straight? Yes. Who do you think would benefit most from this book? Everyone. Some of these techniques–one who ventures into the kitchen–would already know. But that is the title of the books so don't be disheartened and think I already know this. You do know things but you slightly know more and your technique is more finessed now. I quite liked this. It was a quick read. I read it in a sitting. This book covers the major techniques associated with the basic elements one requires while cooking like I said before. :) Special thanks to NetGalley and the Publishers for this review copy.
I really enjoy this book and will definitely use as a reference in the future. I've been cooking for many years, but still learned a lot, enjoyed the great pictures and student questions. Time well spent!