Cooking Know-How is a book that shakes hands with the home cook. What home cook hasn't made a beef stew, a pot pie, even a simple burger from a time-tested recipe of one's own only to find that it's not as good as the last one? The disappointment could lie in a faulty technique, perhaps in only one step. In the innovative and unusual Cooking Know-How, authors Bruce Weinstein and Mark Scarbrough have tackled 65 dishes beloved by all, pulled them apart, analyzed their steps and re-assembled them with clear instructions for every detail. And the book is packed with photos, so not a technique can be misunderstood.
Though predicated on developing solid technique, there are no ponderous how-to discourses: this is a hands-on approach, one that guides the cook through the steps of a favorite food. Once the techniques are clearly established, each of the 65 master recipes is followed by eight variations on the theme for a whopping 500 delicious recipes As the authors state, ""No matter what our situation [from work in a busy office to days of retirement], we face the incessant repetition of the modern age. We need outlets for creative. And cooking is, in its essence, creating."
Among the 65 master recipes, the authors have chosen some of the most popular dishes, as well as those we would love to make, but are afraid to try. There are classics such as Bean Soup and Beef Stew, a Chicken Soup or a Cacciatore. There are tips (and those lovely variations) for Macaroni and Cheese, Marinara Sauce, Meatballs and Pot Pie. There are solid basics such as Frittata and Omelet, Oven-Frying and Pan-Frying as well as guides to Roasting Birds (large and small), Fish, Meat, even Shrimp. There are guides to making an elegant rack of lamb, to skewering techniques, stir-frying. If you are afraid to actually dare to make a soufflé, you will banish fear and be on your way to making any, or all, of the variations, such as Cheese soufflé, Bacon and Artichoke soufflé or Broccoli Cheddar Soufflé.
Not forgetting the American passion for beef, the authors have two sections: one is for strip and other boneless steaks with a compound butter; the second is for rib-eyes, T-bone, veal chops, and other bone-in steaks. The steak-lover is also an adventure,r and the authors include techniques and recipes for Tagine, Thai Curry and Vindaloo
This is a unique and comprehensive book. As the authors say, "set yourself free in the kitchen - once you've got some cooking know-how."
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