The Cook's Companion

by Elizabeth Wolf-Cohen

This book gives home chefs information they seldom find in even the best cookbooks. It�s a step-by-step guide to basic techniques for slicing vegetables and other foods . . . blending a variety of ingredients . . . making basic stocks and sauces . . . using and storing herbs and spices . . . using eggs for successful custards, crepes, souffl�s, and omelets . . . skinning, filleting, and boning fish . . . tenderizing and marinating meats . . . preparing dried, fresh, and filled pasta . . . adding decorative touches to pastries and other desserts, and much more. The author gives instructions for more than 250 food preparation techniques that apply to all major food groups. Though this reference guide is not primarily a cookbook, it does include several tempting sample recipes that offer readers a chance to practice their newly acquired skills. The author�s perspective is international, bringing together the tastes and techniques of many different cultures. The spiral binding keeps pages open and flat, so home chefs can refer to instructions while performing kitchen tasks. More than 600 color photos illustrate her methods.

224 pages, Hardcover

First published January 1, 2002

About the author

Cookery Stylist Elizabeth Wolf-Cohen was born in the USA, but has lived and worked in London for more than 20 years, mostly as a food writer and home economist.