Notes on Cooking: Notes On...
Autor Lauren Braun Costello, Russell Reichen Limba Engleză Hardback – 31 mai 2009
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IndieFab awards (2009), Benjamin Franklin Award (2010)
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Specificații
ISBN-13: 9780972425513
ISBN-10: 0972425519
Pagini: 143
Ilustrații: 2 b/w illus
Dimensiuni: 134 x 199 x 21 mm
Greutate: 0.31 kg
Editura: RCR Creative Press
Seria Notes On...
Locul publicării:New York, NY
ISBN-10: 0972425519
Pagini: 143
Ilustrații: 2 b/w illus
Dimensiuni: 134 x 199 x 21 mm
Greutate: 0.31 kg
Editura: RCR Creative Press
Seria Notes On...
Locul publicării:New York, NY
Recenzii
"I love the design of the book...fun and surprising to read; you never know what's around the next corner...a splendid, intelligent little volume, perfect for the bedside of those who like to cook in their minds as well as in their kitchens." - Michael Ruhlman, Author, Blogger
"Concise, focused, and sensible... full of useful advice." - Jacques Pépin, Chef, Cookbook Author, and PBS-TV Cooking Series Host
"Indispensable advice, experience, and know-how. A superb addition to the library of any passionate cook." - Daniel Boulud, Chef, Restaurant Daniel
"Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There's enough wisdom here to inspire any home cook or seasoned professional." - Dan Barber, Executive Chef, Co-owner, Blue Hill
"Every cookbook should have this short book as a preface. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation." - Lidia Matticchio Bastianich, Host, Lidia's Italy
"I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level- headed, practical, and essential advice; indispensable and wonderfully succinct." - Michael Romano, Chef, Union Square Hospitality Group
"I love the short statements that lead to long reflections. They bring me back to basics that pare away the 'nonsense' in the kitchen... Listen to the common sense of Notes on Cooking and you will find yourself a happier cook." - Dorothy Hamilton,Founder & CEO, The French Culinary Institute
"It's amazing how much cooking wisdom, sense, and technique is crammed into this little book. It's like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version." - Gael Greene,insatiable-critic.com
"I love the design of the book...fun and surprising to read; you never know what's around the next corner...a splendid, intelligent little volume, perfect for the bedside of those who like to cook in their minds as well as in their kitchens." - Michael Ruhlman, Author, Blogger "Concise, focused, and sensible... full of useful advice." - Jacques Pepin, Chef, Cookbook Author, and PBS-TV Cooking Series Host "Indispensable advice, experience, and know-how. A superb addition to the library of any passionate cook." - Daniel Boulud, Chef, Restaurant Daniel "Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There's enough wisdom here to inspire any home cook or seasoned professional." - Dan Barber, Executive Chef, Co-owner, Blue Hill "Every cookbook should have this short book as a preface. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation." - Lidia Matticchio Bastianich, Host, Lidia's Italy "I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level- headed, practical, and essential advice; indispensable and wonderfully succinct." - Michael Romano, Chef, Union Square Hospitality Group "I love the short statements that lead to long reflections. They bring me back to basics that pare away the 'nonsense' in the kitchen... Listen to the common sense of Notes on Cooking and you will find yourself a happier cook." - Dorothy Hamilton,Founder & CEO, The French Culinary Institute "It's amazing how much cooking wisdom, sense, and technique is crammed into this little book. It's like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version." - Gael Greene,insatiable-critic.com
"Concise, focused, and sensible... full of useful advice." - Jacques Pépin, Chef, Cookbook Author, and PBS-TV Cooking Series Host
"Indispensable advice, experience, and know-how. A superb addition to the library of any passionate cook." - Daniel Boulud, Chef, Restaurant Daniel
"Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There's enough wisdom here to inspire any home cook or seasoned professional." - Dan Barber, Executive Chef, Co-owner, Blue Hill
"Every cookbook should have this short book as a preface. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation." - Lidia Matticchio Bastianich, Host, Lidia's Italy
"I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level- headed, practical, and essential advice; indispensable and wonderfully succinct." - Michael Romano, Chef, Union Square Hospitality Group
"I love the short statements that lead to long reflections. They bring me back to basics that pare away the 'nonsense' in the kitchen... Listen to the common sense of Notes on Cooking and you will find yourself a happier cook." - Dorothy Hamilton,Founder & CEO, The French Culinary Institute
"It's amazing how much cooking wisdom, sense, and technique is crammed into this little book. It's like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version." - Gael Greene,insatiable-critic.com
"I love the design of the book...fun and surprising to read; you never know what's around the next corner...a splendid, intelligent little volume, perfect for the bedside of those who like to cook in their minds as well as in their kitchens." - Michael Ruhlman, Author, Blogger "Concise, focused, and sensible... full of useful advice." - Jacques Pepin, Chef, Cookbook Author, and PBS-TV Cooking Series Host "Indispensable advice, experience, and know-how. A superb addition to the library of any passionate cook." - Daniel Boulud, Chef, Restaurant Daniel "Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There's enough wisdom here to inspire any home cook or seasoned professional." - Dan Barber, Executive Chef, Co-owner, Blue Hill "Every cookbook should have this short book as a preface. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation." - Lidia Matticchio Bastianich, Host, Lidia's Italy "I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level- headed, practical, and essential advice; indispensable and wonderfully succinct." - Michael Romano, Chef, Union Square Hospitality Group "I love the short statements that lead to long reflections. They bring me back to basics that pare away the 'nonsense' in the kitchen... Listen to the common sense of Notes on Cooking and you will find yourself a happier cook." - Dorothy Hamilton,Founder & CEO, The French Culinary Institute "It's amazing how much cooking wisdom, sense, and technique is crammed into this little book. It's like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version." - Gael Greene,insatiable-critic.com
Premii
- IndieFab awards Silver Medal Winner, 2009
- Benjamin Franklin Award Finalist, 2010