The Confident Cook

by Irena Chalmers, Robert Graham Penny (Illustrator)

Hardcover with pictorial dust jacket. 1975 241p. 8.60x5.75x0.90 Basic recipes and how to build on them.

241 pages, Hardcover

First published January 1, 1975

About the author

Irena Chalmers has worn many hats in the food industry. The publisher, producer, and packager of more than forty books, she has regularly contributed to such publications as The New York Times, Food & Wine, Gastronomica, Food Arts, and Nation’s Restaurant News. She was a founding member and past president of both the International Association of Culinary Professionals and Les Dames d’Escoffier International, as well as “Who’s Who” member of the James Beard Foundation.

Chalmers divided her time as a faculty member at The Culinary Institute of America, “The Last Word” columnist for Chef magazine, consultant, food blogger and commentator, and counselor to many about to embark on their own culinary adventure.

Reviews

[Nicole]

This is the cookbook I've been looking for all my life. Basic explanations of cooking techniques, the history of foods, and how to transfer the knowledge of how to prepare one dish into several different ones. As someone who tends to view recipes as inspiration rather than gospel, this is the perfect cookbook for me! It's also a rather entertaining read; in fact, it's pulled me away from the other book I'm reading at present.