21st Century Cook: The Twenty-First Century Bible of Ingredients, Terms, Tools & Techniques

by Jeni Wright, Angela Nilsen

The book that every cook needs - the ultimate quick reference to today's ingredients, terms, tools and techniques. Have you ever wondered how to saute a potato? Or the best way to peel an onion, joint a chicken, or fillet a fish? Or what exactly the difference is between a roasting tin and a baking tray, or penne and macaroni? Or when you should use olive oil instead of sunflower oil? The answers to these and countless other questions that your mother knew the answer to can be found in this new kitchen bible. 21st Century Cook will help you decipher recipe instructions, find the tools and equipment you'll need and provides valuable tips and hints on how to prepare and cook all types of food. The book also contains a handy basic recipe section covering stocks, gravies, pastry and sauces as well as a reference section with conversion charts and temperature guides. It's time to shelve Mrs Beeton; this book is all you'll need to become a modern master in the kitchen.

Genres: Cooking

480 pages, Hardcover

First published March 28, 2006

About the author

Librarian note:
There is more than one author in the GoodReads database with this name

Jeni Wright is a highly respected culinary expert and food writer. She specialises in Italian cuisine, but has had articles and books published covering a wide range of cooking subjects. She is a member of the Guild of Food Writers.