Cook's Bible

by Parragon Books

Please see Amazon's Product page.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

288 pages, Hardcover

First published January 1, 2006

About the author

The Parragon name means quality, entertainment, and value and has been at the forefront of publishing for nearly 40 years. Going forward as an imprint of Cottage Door Press, the Parragon brand includes books that are interesting, entertaining, and affordable. The Parragon tradition continues...

Reviews

[Asha Carlos]

I quite enjoyed the book, its very detailed in describing a lot of finer points on spices, healthy eating, ingredients and kitchen utensils. I learned a few new tips from the book like to use old eggs for whisking, to use fresh eggs for poaching and the right temperature to get the fries chrispy when frying them.

I also loved reading about the preparation technique terminology, didn't know what bard (wrappping pcs of bacon around lean cut of meat), chiffonade (rolling vege and slicing them crossways unto ribbons), thruss (securing a bird before cooking), spatchcock (removing backbone of a bird and cooking it flat), Macerate (soaking food / dried fruit in alcohol to soften it) , degorge (soaking meat / aubergines in salt or cold water to remove impurities or bitterness), shuck (this is how to remove the husks from corn or shells from peas)or cross-hatch (scoring meat so they can absorbe marinade easily or as a decorative effect) meant before this although I was practicing the method before.

A few of the recipes looks good enough to try, soon as I get my hands on the ingredients.