How to Slice an Onion: Cooking Basics and Beyond - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

Crumpacker, Bunny

ISBN 10: 0312537182 / ISBN 13: 9780312537180

Editore: Thomas Dunne / St. Martin's, New York, 2009

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8vo, 303 pp.

Codice articolo 057191

Dati bibliografici

• Titolo: How to Slice an Onion: Cooking Basics and Beyond - Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore
• Editore: Thomas Dunne / St. Martin's, New York
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 0312537182
• ISBN 13: 9780312537180
• Rilegatura: hardcover
• Disegnatore: Illus. by Sally Mara Sturman
• Edizione: 1st.
• Condizione: Fine copy in fine dust jacket
• Condizione della sovraccoperta: sovraccoperta
• Cataloghi dei venditori:
  • Food & Drink

Descrizione articolo

Riassunto

If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is.

The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was?

How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking.

For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

Informazioni sull?autore

Bunny Crumpacker, a New York native, has been a professional caterer, editor, newspaper columnist, and school community relations officer. Her book reviews appear in The Washington Post. She is the author of The Sex Life of Food, Perfect Figures, and two cookbooks based on food and recipe pamphlets issued from 1875 to 1950--a chronicle of American cooking in those years. She and her husband, a record producer, lived in the Hudson River Valley region, just north of New York City.