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How to Cook: An Easy and Imaginative Guide for the Beginner
A fully revised and updated edition of Raymond Sokolov's classic kitchen primer for beginning chefs of all ages, filled with 150 simple, sophisticated recipes, easy–to–learn techniques, and indispensable advice. First published in 1986, Ray Sokolov's How To Cook is the ultimate book for beginning cooks of all ages. Unlike most kitchen primers, How To Cook does not assume any prior cooking instruction or skills, but rather guides the reader through the entire cooking process with simple explanations in ordinary language. There are no fancy cooking terms or special gadget here, just easy, indispensable techniques and foolproof recipes for every occasion. In this revised paperback edition, Sokolov addresses the increased sophistication of even adamant non–cooks in today's food–obsessed climate, while he sticks to the unfussy, straightforward approach that made the original such a hit. Home cooks will learn everything they need for years worth of fabulous meals, from how to decipher recipe measurements, to how to fry an egg, to how to steam a lobster. Even readers weaned on frozen pizza will find recipes they can master, for last minute meals, special occasions and entertaining, and even holidays–all made from scratch with fresh, accessible ingredients. Experienced cooks will appreciate the simple elegance of such flavorful dishes as Veal Scallopini or Pears Poached in Red Wine. Written with Sokolov's trademark wit and wisdom, How To Cook is an invaluable kitchen classic you'll turn to again and again.
320 pages, Paperback
First published July 30, 1995
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Displaying 1 - 5 of 5 reviews
May 26, 2008
A great beginning/basics course in cooking, highly recommended for newlyweds, graduates, or newly kicked-out-of-the-nest for whatever reason... If you just needed to know how to make mashed potatoes or fry an egg the right way without having to open a box or watch a 20-minute episode of Alton Brown's Good Eats refer to this book instead.
April 30, 2010
I read every page, every word, every recipe. Wonderful. Simple but informative (did you know that butter foams for a minute after it hits the saucepan because it's releasing water?) and funny, esp. when he says things like "If you use a light weight pan (tsk, tsk)" and "You can serve these with the shells on but don't let me hear about it." An excellent read for novice and experienced cooks. And, no, you don't have to read every word to get a lot out of this cookbook.
April 19, 2009
I really enjoyed this book. It was well written, informative, and easy to understand. It's perfect for a beginner in the world of cooking!
February 28, 2010
Good easy to read instructions...makes everything possible!
Displaying 1 - 5 of 5 reviews
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