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More copies of this ISBN:How to Cook Revised Edition: An Easy and Imaginative Guide for the Beginnerby Raymond Sokolov
Synopses & ReviewsPublisher Comments:A fully revised and updated edition of the classic kitchen primer, filled with 150 simple, sophisticated recipes, easy-to-learn techniques, and indispensable advice
"How to Cook" does not assume any prior cooking instruction or skills but, rather, guides the reader through the entire cooking process with simple explanations in ordinary language. In this sophistication of even adamant noncooks in today's food-obsessed climate while he sticks to an unfussy, straightforward approach that made the original such a hit. Home cooks will learn everything they need to know for years' worth of fabulous meals, from how to decipher recipe measurements to how to fry an egg or steam a lobster. Written with Sokolov's trademark wit and wisdom. "How to Cook" is an invaluable kitchen classic you'll turn to again and again.
About the AuthorRaymond Sokolov, former restaurant critic and food editor of the New York Times,served as the editor of the Wall Street Journal's Leisure and Arts page for twenty years and continues to write about food for national publications. Sokolov has written several cookbooks, including The Cook's Canon, The Saucier's Apprentice, Great Recipes from the "New York Times,"and With the Grain,as well as Wayward Reporter, a biography of A.J. Liebling. He also wrote a column on America's foodways for Natural History,excerpts from which are collected in Fading Feast.Sokolov lives in New York City. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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