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Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, Hints, and Answers to Frequently Asked Questions, Plus 100 Sure-Fire Recipes to Make You a Better Cook
When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. Each of the more than 100 sensational recipessoups and salads, pasta and risotto, main courses and side dishes, plus indulgent dessertsoffers truly useful guidelines and tips. What is a chinois and why will this make homemade chicken stock better? Why are Turkish bay leaves preferable to the California variety? What cut of meat will ensure the most flavorful pork chop? Why is a marinade essential when grilling a flank steak? Why should granita be frozen in a square, rather than round, pan? The recipes go from down-home good and simple-to-prepare favorites (Tomato Cheddar Soup, Spaghetti and Meatballs) to guest-worthy, look-what-I-can-do feasts (Double-Crusted Timpano, Rack of Lamb). Clear illustrations show techniques such as how to cut the skin from a salmon fillet and slice basil into a chiffonade (and what is a chiffonade anyway?). Add to that a myriad of user-friendly charts (recommended temperatures for meat doneness; typical cuts of poultry, meat, and pork), menus, and resources, and any new cookas well as the not-so-new oneswill quickly find that going back to school is way more fun (and delicious) than they ever remembered.
392 pages, Paperback
First published May 19, 2005
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Displaying 1 - 11 of 11 reviews
November 11, 2007
as you can deduce from the long title, there are lots of tips and advice from a cooking teacher here. useful when you have questions about general cooking techniques, etc. when i make veggie broth, i basically follow the recipe in this book (secret ingredient: chamomile tea bag).
November 29, 2011
Not everyone can go to a Culinary Acadamy. This is a nice alternative for the home cook who wants to hone their food skills & knowledge. Not just a "recipe book", more of an easy read for making one into a better cook.
October 31, 2012
One of the better all-around cookbooks of those I've read. I like it because it's chock-full of very useful cooking tips, most of which I'd never heard of before. For example, it tells me what I can use pomegranate syrup for (that I recently purchased). And so forth. Great indexing, too.
October 6, 2008
I have learned sooo many things from this book, but I can't tell you what since they are Secrets... I will reveal though that the manicotti recipe has changed my life.
May 8, 2022
Cooking Instructor, Linda Carucci, reveals her extensive secrets in this fine book. From basic food safety and preparation, tools and meal planning to recipes for three to four course meals and in to seasonal menus; this book is excellent as a gift for new homemakers and college students wanting to learn the basics and how to do a lovely special dinner.
January 1, 2017
This is a copy of the second edition, I'll mention first up. According to the introductory comments, the first edition (originally published in 2005) was very critically acclaimed. Though sold out, it was brought back for popular demand. Hence this edition.
I'd like to take some time to focus on the range of things that the book includes. Firstly, it has pronunciations and translations for foreign words and aims to introduce the readers to differing methods. There are diagrams for certain preparations of ingredients and techniques. For example, butterflying a chicken breast, carving and trussing chicken/ turkey, preparing fish fillets, preparing varying vegetables. Information about cooking various fish and meats- temperatures it takes for something to be done. Many details on cooking methods (braising, roasting, frying, etc) and tips on each type. Information about various tools and the best options for each + a few tips on how to use them.
As for the ingredients in particular, the book takes you through varying types of ingredients and how to make the best of them. It introduces you to a few different varieties and, in some cases, there are diagrams of them
Interestingly, there are also bits of information about sourcing ingredients. For example, Page 163 has a table of an experiment: Blind Tasting of Four Chickens. In which case, the chickens are from different places (supermarket, organic, etc) and have been prepared using the same recipe. Then the meat was given to 8 people, who then critiqued them and determined which was more flavourful.
The book also includes a few notations about pesticides (which types of fruit and vegetables are likely to have more). It takes you through types of salt and the other origins of certain ingredients (saffron, olive oils). It gives you a few suggestions of places that you might be able to purchase these ingredients. I really appreciated many of the Frequently Asked Questions included; they contain some very interesting answers.
There are 100 recipes, featuring many of these ingredients and preparation methods. These recipes are things such as soups, salads, main meals and desserts. The information doesn't stop once these begin. Throughout the recipe pages, there are still heaps of tips and tricks that will help with each meal and the preparation of it. There aren't any pictures of the finished recipes. Mind you, generally not everyone's preparation / presentation turns out the same way as it does in books. So, if there were pictures, it might be kind of wasted. If any reader would like to see what the recipes ought to look like, you could try looking online for similar menu items. I think it was a good option for the author to have the recipes in tables. In such a format, they've been able to present the information with the notations MA (Make Ahead of time), Q (Quick; 45mins or less), Q2 (Quick; 30mins or less), V (Vegetarian), RT (Servable at Room Temperature, LM (Last Minute). There are also a few quick meal plans at the back.
I'll take a moment to talk about the negative things... It's focused primarily on American ways. People in alternating parts of the world will likely need to change recipe measurements and temperatures to suit their own kitchens and ingredients. In addition to that remark, I'd like to mention to readers that ingredients are likely to change in different parts of the world. In other parts of the world, there are different varieties of ingredients. Even with those varieties, the product will likely be different depending on the country you're in. There's also cost involved. Even within the one country, prices will differ depending on your location. For example, a person living near the ocean will have access to more seafood, with cheaper prices. However, a person inland will likely have less access with steeper prices, because of the cost of transportation. Another thing to consider is what cost you'd like to put into your food creation. If you're just a beginner, you might want to limit the amount you spend on ingredients until you've practiced a little more and experimented with some of the recipes; else it might seem like just a waste of time and money. If you're a beginner, or even intermediate, just don't get your hopes up; you won't instantly be perfect at cooking- even after reading this book. Give it time and do your best.
It's a very good source of information for cooks of all experience level. I am a reasonably experienced cook. I have no professional experience, obviously, but I am able to follow a recipe and I already know a lot of basic and intermediate level skills in the kitchen. Even if you're the best chef in the world, I still think that there are a few tips you might pick up from it.
Overall, there weren't a lot of recipes that I personally feel like I would enjoy. However, I might give a few of them a go. Otherwise, I feel it's a valuable book for any kitchen. Obviously, after just one read, I don't think that I've obtained ALL the knowledge. I'll likely gain further information on later readings.
I won a copy of this book via a First Reads giveaway and these are just my honest thoughts on it.
I'd like to take some time to focus on the range of things that the book includes. Firstly, it has pronunciations and translations for foreign words and aims to introduce the readers to differing methods. There are diagrams for certain preparations of ingredients and techniques. For example, butterflying a chicken breast, carving and trussing chicken/ turkey, preparing fish fillets, preparing varying vegetables. Information about cooking various fish and meats- temperatures it takes for something to be done. Many details on cooking methods (braising, roasting, frying, etc) and tips on each type. Information about various tools and the best options for each + a few tips on how to use them.
As for the ingredients in particular, the book takes you through varying types of ingredients and how to make the best of them. It introduces you to a few different varieties and, in some cases, there are diagrams of them
Interestingly, there are also bits of information about sourcing ingredients. For example, Page 163 has a table of an experiment: Blind Tasting of Four Chickens. In which case, the chickens are from different places (supermarket, organic, etc) and have been prepared using the same recipe. Then the meat was given to 8 people, who then critiqued them and determined which was more flavourful.
The book also includes a few notations about pesticides (which types of fruit and vegetables are likely to have more). It takes you through types of salt and the other origins of certain ingredients (saffron, olive oils). It gives you a few suggestions of places that you might be able to purchase these ingredients. I really appreciated many of the Frequently Asked Questions included; they contain some very interesting answers.
There are 100 recipes, featuring many of these ingredients and preparation methods. These recipes are things such as soups, salads, main meals and desserts. The information doesn't stop once these begin. Throughout the recipe pages, there are still heaps of tips and tricks that will help with each meal and the preparation of it. There aren't any pictures of the finished recipes. Mind you, generally not everyone's preparation / presentation turns out the same way as it does in books. So, if there were pictures, it might be kind of wasted. If any reader would like to see what the recipes ought to look like, you could try looking online for similar menu items. I think it was a good option for the author to have the recipes in tables. In such a format, they've been able to present the information with the notations MA (Make Ahead of time), Q (Quick; 45mins or less), Q2 (Quick; 30mins or less), V (Vegetarian), RT (Servable at Room Temperature, LM (Last Minute). There are also a few quick meal plans at the back.
I'll take a moment to talk about the negative things... It's focused primarily on American ways. People in alternating parts of the world will likely need to change recipe measurements and temperatures to suit their own kitchens and ingredients. In addition to that remark, I'd like to mention to readers that ingredients are likely to change in different parts of the world. In other parts of the world, there are different varieties of ingredients. Even with those varieties, the product will likely be different depending on the country you're in. There's also cost involved. Even within the one country, prices will differ depending on your location. For example, a person living near the ocean will have access to more seafood, with cheaper prices. However, a person inland will likely have less access with steeper prices, because of the cost of transportation. Another thing to consider is what cost you'd like to put into your food creation. If you're just a beginner, you might want to limit the amount you spend on ingredients until you've practiced a little more and experimented with some of the recipes; else it might seem like just a waste of time and money. If you're a beginner, or even intermediate, just don't get your hopes up; you won't instantly be perfect at cooking- even after reading this book. Give it time and do your best.
It's a very good source of information for cooks of all experience level. I am a reasonably experienced cook. I have no professional experience, obviously, but I am able to follow a recipe and I already know a lot of basic and intermediate level skills in the kitchen. Even if you're the best chef in the world, I still think that there are a few tips you might pick up from it.
Overall, there weren't a lot of recipes that I personally feel like I would enjoy. However, I might give a few of them a go. Otherwise, I feel it's a valuable book for any kitchen. Obviously, after just one read, I don't think that I've obtained ALL the knowledge. I'll likely gain further information on later readings.
I won a copy of this book via a First Reads giveaway and these are just my honest thoughts on it.
September 18, 2022
A great book to have at hand. Better to have a hard copy so you can dog ear pages than on an e reader.
October 9, 2016
If you only wanted one reference for cooking tips and techniques, I think this book could be the one. It is chock-filled with information and written in an easy to understand style. A lot of it is placed in sidebars on the pages and it is cross-referenced to other parts of the book making it very easy to follow. This would be a very good primer for a new cook but I think even seasoned cooks will learn new things. It might make a nice gift for a bridal shower or for someone setting up a first household.
The book also includes 100 recipes--I've only tried one so far but it is nicely spelled out and the results were impressive--I look forward to trying many others.
I received this book for free through Goodreads First Reads.
The book also includes 100 recipes--I've only tried one so far but it is nicely spelled out and the results were impressive--I look forward to trying many others.
I received this book for free through Goodreads First Reads.
June 22, 2019
I checked out this book from the library and knew right away; it was something I had to own. So I purchased the ebook version.
I have been cooking for many years and have read many cookery books, but this is the first one that spells out everything in detail. Who knew about salting meat and reverse osmosis. Not this reader. Coupled with the explanations and tips are the recipes themselves. All of them noteworthy.
This is a grand book, written by a lovely writer, whose knowledge and personality shines through her words.
I know I am a better-informed cook after diving into Cooking School Secrets.
I have been cooking for many years and have read many cookery books, but this is the first one that spells out everything in detail. Who knew about salting meat and reverse osmosis. Not this reader. Coupled with the explanations and tips are the recipes themselves. All of them noteworthy.
This is a grand book, written by a lovely writer, whose knowledge and personality shines through her words.
I know I am a better-informed cook after diving into Cooking School Secrets.
October 1, 2016
I won this from a Goodreads giveaway and I wanted it for my Grandma. It arrived today and it's great, she is going to LOVE it.
This book is a thick and is chock FULL of information. Lots of tips and recipes here! This book is divided into sections, so it's also easy to find everything.
This book is a thick and is chock FULL of information. Lots of tips and recipes here! This book is divided into sections, so it's also easy to find everything.
May 31, 2016
Great book but no real photographs? That was a big mistake.
Displaying 1 - 11 of 11 reviews