2021 new arrival The America's Test online Kitchen Cooking School Cookbook: Everything You Need to Know to 2021 Become a Great Cook sale

2021 new arrival The America's Test online Kitchen Cooking School Cookbook: Everything You Need to Know to 2021 Become a Great Cook sale

2021 new arrival The America's Test online Kitchen Cooking School Cookbook: Everything You Need to Know to 2021 Become a Great Cook sale
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A landmark book from the test kitchen that has been teaching America how to cook for 20 years.

We launched the America''s Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America''s Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we''ve included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies.

Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen''s all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire.

The America''s Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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4.8 out of 54.8 out of 5
1,111 global ratings

Top reviews from the United States

WanderingDude
5.0 out of 5 starsVerified Purchase
America''s Test Kitchen Rocks!!!
Reviewed in the United States on November 26, 2018
I am a male in my 50''s. I got tuned into these books because there was a copy of "100 Recipes" by America''s Test Kitchen at a B & N store that had been abused and they were offering it for sale for $5. I came home and read it and what an eye opener it was. I simply have... See more
I am a male in my 50''s. I got tuned into these books because there was a copy of "100 Recipes" by America''s Test Kitchen at a B & N store that had been abused and they were offering it for sale for $5. I came home and read it and what an eye opener it was. I simply have never seen a cookbook that got down to basics in such a way that I could understand. I have known how to cook some things for years, but I rarely cooked, and there was nothing special about my cooking. America''s Test Kitchen has changed all that.

"Cooking School" has further enhanced my interest in cooking enormously. It TEACHES. In each chapter, after you read and learn, there are an array of recipes that will incorporate what you just read about. I cannot emphasize enough how much my knowledge of how to cook has skyrocketed after incorporating the concepts it describes. And somehow, unlike any book I have ever read about how to cook, the concepts STICK. Breakfasts, lunches, dinners, desserts, meats, birds, vegetables, soups, sautees, pie crusts.

I am now getting a reputation among friends as an excellent cook. People at work are coming to me to ask questions about what they want to cook at their own houses. Women have begun asking if they can come to my house for an afternoon to make and eat a dish (not a date, but better than a date because it can be so casual). I have this huge kitchen with two ovens that has been underutilized for the 9 years I have lived here and I am just beginning to see its potential. I bought a huge (4 foot by 2 foot) cutting board that makes so much cutting and chopping and mixing very easy.

The book has MEGA pictures, it describes in detail the best tools to buy to outfit your kitchen and pays attention to keeping the costs down if you want to. In fact, it pays a lot of attention to budget, which I love. It teaches about terminology, methodology, and each chapter goes into detail about the likeliest places where cooks make mistakes, so you can place extra attention on those areas. There is one little two page section called "How to make food taste better" that is worth the price of the entire book.

I have a roommate who has been in the food service industry for his whole life. He has enormous stores of knowledge in his head. He''s also very particular about what he likes--nothing fancy, exotic, or non-mainstream. He laughs as I talk about insights I am gaining as I learn from this book, and says dismissing phrases like, "everybody knows that." However, I see him glance through this book, always when he thinks I am not looking, and he reads the little sidebar sections that are so informative. He''s broadening his horizons when he tastes some of the more exotic food I am cranking out. And I know for a fact that he has incorporated at least one idea straight out of this book into the recipes his restaurant makes. He wouldn''t admit it, but he is learning, too. And now I find him coming into the kitchen when I am cooking and asking lots of questions about why I am doing something that way as opposed to another way. Because of the book, I can answer, because America''s Test Kitchen gives the reader the reasons why. This might not seem remarkable until I tell you that he is a lifetime veteran of cooking and I have only been pursuing cooking for about 4 months. I am nowhere near as good as he is but I am noticing the respect I am starting to get in my kitchen.

For Thanksgiving, less than a week ago, we both cooked up a feast for about ten people entirely from scratch. He did the main courses, meats, vegetables, stuffings, and potatoes. I did the breads (2 kinds), pies (3 kinds), cakes (2 kinds). Just four months ago, I guarantee there was no way I would take on such a task because it would have been just too intimidating. But thanks to this book, and a little diligence making an effort to learn, my part of this meal was excellent, and didn''t frighten me at all. I knew exactly what I was doing. And even better--I had FUN.

Wanna learn about cooking even if you know nothing? Buy this book. I give it my highest recommendation.
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DeeDiDee
5.0 out of 5 starsVerified Purchase
Easily One of My Top 10 Cookbooks
Reviewed in the United States on October 18, 2013
The America''s Test Kitchen Cooking School Cookbook is my favorite cookbook of the fall so far. It is chock full of culinary know how and is an absolute pleasure to leaf through on these autumn evenings. It has something to offer everyone whether they are a beginning cook or... See more
The America''s Test Kitchen Cooking School Cookbook is my favorite cookbook of the fall so far. It is chock full of culinary know how and is an absolute pleasure to leaf through on these autumn evenings. It has something to offer everyone whether they are a beginning cook or an advanced cook.

This is one heavy, well-made book. They didn''t skimp on binding it either. This 822 page beauty should stand up to years of heavy use in the kitchen. Toss it on the counter and use it as a reference as you cook--it will stay open on its own.

The chapters are as follows: cooking basics; how to cook: eggs; vegetables; pasta; rice, grains, and beans; meat; poultry; seafood; grill; stocks and soups; salads; quick breads; yeast breads and pizza; cookies; cakes; fruit desserts; pies and tarts; custards, puddings, and frozen desserts; appendix; and index.

I''m going to answer a question that many of you have. Those of you familiar with America''s Test Kitchen are wondering about the recycling of recipes from book to book. The answer is yes, they did recycle recipes. I own the America''s Test Kitchen TV Show Cookbook 2001-2010 as well as ATK Family Cookbook. The first item I compared in the index is "eggs". I came up with repetitions from one book or the other for eggs benedict, some deviled egg recipes, several frittata recipes, huevos rancheros, omelets, quiches, a salad, and scrambled. Next I cross referenced "sauces" between the three books as came up with as generous an amount of overlap and then got modest overlap once more when I searched "potatoes, mashed" in the index. So why am I giving this book 5 stars?

I''m giving this book 5 stars because I feel that it offers something not many other books do. I''m a self taught cook, cooking everything from Rachael Ray to Thomas Keller in a week. No one at my house could teach me to cook growing up, and I will never be able to afford culinary school. There are huge gaps in my cooking knowledge and this book will fill them! When I hold this book and get picture by picture tutorials on recipes, I know that I''m going to learn how to do them accurately from beginning to end. There are 35 pictures to show you how to make sticky buns with pecans. It''s hard to get that kind of in depth tutorial just anywhere.

The book is set up so that a core technique is photographed thoroughly so that you can master it step by step such as pan roasted chicken breasts and then they present you with a recipe library so that you can practice the master technique in other ways such as in chicken saltimbocca or chicken marsala. Despite 2,500 beautiful photographs to teach you, you aren''t going to get step by step photography or even a finished picture of every dish.

I appreciate the "what can go wrong" charts on all the master technique recipes. They give you a wide range of problems ( fillets overcooked, fillets take longer to cook than indicated, etc) and then give you suggestions on how to cope with the problem in your home kitchen. Most of us have had similar problems regarding a dish that didn''t quite want to follow the recipe''s directions.

Each master recipe has stats to tell you how long to prep, how long to cook, the portion yield, whether you can make it ahead, and the difficulty level. Each master recipe also gives you a comprehensive list of all the kitchen tools and gadgets you will need to make each recipe a reality.

There are nice encyclopedic primers for a variety of ingredients that educate the reader all about cuts of beef and cuts of pork as well as the basics of prepping vegetables and what basic kitchen tools do. I could go on and on, but each time I turn the page, there is a new surprise. Tables for conversions and equivalencies, high altitude baking, and meat doneness temperatures reside in the appendix.

I love their sticky buns with pecans--talk about a breakfast treat. The chicken piccata is also a dependable recipe that is savory and well-balanced. Their French apple cake can''t be beat. ATK consistently produces dependable recipes.

My summary after a lengthy review? Buy it. Sure, you aren''t getting hundreds of new recipes. You are getting dependable, trust worthy culinary know how. This is the one cookbook I am choosing to stuff in my bag when I go on vacation with plans to cook.
741 people found this helpful
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The Doctor
5.0 out of 5 starsVerified Purchase
Just Getting Started In The Kitchen
Reviewed in the United States on June 3, 2020
When covid-19 hit and I self-quarantined, I started cooking from scratch. I soon realized I could follow a recipe but had no idea of how to REALLY cook. I wanted a book that would teach me like it was the first day in a cooking school. Read a lot of reviews and bought this... See more
When covid-19 hit and I self-quarantined, I started cooking from scratch. I soon realized I could follow a recipe but had no idea of how to REALLY cook. I wanted a book that would teach me like it was the first day in a cooking school. Read a lot of reviews and bought this baby. 800 plus pages of knockout information. Huge sections on everything from spatulas to knives (and how to use each one correctly) to spices to the difference in cooking oils. I''ve been doing almost everything in either canola oil or olive oil. WRONG!

On top of all the lessons, each section starts with the stuff you need to know to cook in that group (beef, poultry, soups, salads, cakes, cookies, desserts, etc.) from what to look for in the grocery store to what are the "core" methods you need to know.

I''ve stopped asking Mr. Google for "The best XXXX recipe" ''cuz the idea behind this book is that they''ve tested thousands of recipes and narrowed it down to the best ones. They cook the same recipe dozens of different ways to find the best version! And if they hear of a new variable, they try that one, too.

For the recipes, there''s two looks at each one. The first look shows you the steps in photos and after each instruction, explains why you do it that way. The second version is just the recipe alone like you''d see in any cookbook. The idea is that the first time you try it, you read the concepts behind it. After the first time, you''ll probably only want the recipe. It worked that way for me, at least.

AND, it includes three months free at their web site which has every show they''ve made over the last 21 years.

I''ve talked about this book to my gf so much she was really excited to see it in person. And she was subsequently blown away.

Awesome for the beginner cook.
15 people found this helpful
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slammer
5.0 out of 5 starsVerified Purchase
A must have for the home cook
Reviewed in the United States on April 12, 2017
As a home cook who watches food network all the time yet has no clue what they mean by 80% of the buzzwords they use, this book is pure gold. First off "America''s test Kitchen" actually is that. They take dishes and attempt to cook them using NON commercial... See more
As a home cook who watches food network all the time yet has no clue what they mean by 80% of the buzzwords they use, this book is pure gold. First off "America''s test Kitchen" actually is that. They take dishes and attempt to cook them using NON commercial equipment, as in something roughly equivalent to your kitchen. There are many dishes that are prepared in restaurants that cannot be made in a home kitchen using the same techniques. They have done the testing and homework and have ironed out the techniques to make these dishes and items using a normal stove etc... Each section has detailed explanations with pictures on how to make several staple items. Importantly they have a section detailing at length HOW you can mess it up and why it messes up. These sections are highly educational and you learn tons of basic cooking science. Then they have a long list of recipes where all may borrow from the techniques in the detail section. You do NOT need to be a great cook to use this book. Anyone who wants to cook better can use this book. IT''s actually quite large so I have only gone through a fraction of it but everything I''ve attempted has been awesome so far.
30 people found this helpful
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Justin Paul Boyden
5.0 out of 5 starsVerified Purchase
Best Cookbook Ever!
Reviewed in the United States on June 19, 2017
Every recipe is a winner! I have seen some negative reviews talking about how the book it not laid out very well in which I highly disagree. If you want to make bread you go to the bread section. If you want to cook meat you go to the meat section. It is a great book. I... See more
Every recipe is a winner! I have seen some negative reviews talking about how the book it not laid out very well in which I highly disagree. If you want to make bread you go to the bread section. If you want to cook meat you go to the meat section. It is a great book. I like how the basics of a recipe doesn''t change it is only other additive that you can adjust to your liking. The chocolate chip cookies are amazing! If you want to learn more about the basics of cooking and even some science behind it this is a great book.
23 people found this helpful
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Amazon Shopper
5.0 out of 5 starsVerified Purchase
Best of the best
Reviewed in the United States on December 10, 2020
During the Covid lock down, I have been forced to improve my cooking skills. I "auditioned" at least 10 cookbooks that I borrowed from the library. This cookbook was so far superior that I was eager to buy it. I like the cooking techniques and explanations for why the... See more
During the Covid lock down, I have been forced to improve my cooking skills. I "auditioned" at least 10 cookbooks that I borrowed from the library. This cookbook was so far superior that I was eager to buy it. I like the cooking techniques and explanations for why the recipe works. My family and I have really liked just about every recipe I have tried.
6 people found this helpful
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Anonymous in SF
5.0 out of 5 starsVerified Purchase
My favorite out of all the ATK/Cooks Illustrated books I own
Reviewed in the United States on February 19, 2017
My favorite out of all the ATK/Cooks Illustrated books I own. This book teaches you the basic techniques that you can then apply to other recipes. The techniques sections come with lots of pictures, which are nice, as they are easy to follow. The recipes are recycled... See more
My favorite out of all the ATK/Cooks Illustrated books I own. This book teaches you the basic techniques that you can then apply to other recipes. The techniques sections come with lots of pictures, which are nice, as they are easy to follow. The recipes are recycled from other books, if you already own other ATK/Cooks Illustrated cook books (though I found 1 recipe that was tweaked a bit... the names of the recipes were identical, so I didn''t realize that there was a difference at first). If someone is new to the ATK/Cooks Illustrated, I''d say get this book, and maybe get a subscription to the website for more recipes and videos. I love their recipes. They are generally fool proof (so far) and even if you decide to make small substitutions, the resulting product is usually okay, if not delicious.
18 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
A Comprehensive Culinary School. For $29 bucks. W-o-w.
Reviewed in the United States on October 15, 2013
Pros: 1. How To. Why. What can go wrong. Choosing tools. Taking care of your tools. Using your tools properly. Cooking techniques. Bad outcomes. What you should do instead. Tips. Tricks. Step-by-step pictures. Tables. Easy-to-grasp charts. Overviews. Recipe tutorials.... See more
Pros:
1. How To. Why. What can go wrong. Choosing tools. Taking care of your tools. Using your tools properly. Cooking techniques. Bad outcomes. What you should do instead. Tips. Tricks. Step-by-step pictures. Tables. Easy-to-grasp charts. Overviews. Recipe tutorials. Recipe libraries. 46 page cooking basics chapter. 600+ recipes. 2,500+ color photos. High quality paper / top-notch production.

The book is full of information that is presented in clear, concise, consistent manner that is easy to look up, absorb and apply. This book is in-cre-di-ble.

2. $29.
How much would you pay for ONE cooking class? $50? $100? I once paid $300 for a two hour class. The book has 800+ (!!) pages, and each page could easily be a cooking class, in itself. In short, an incredible value.

Cons:
1. ATK tests equipment / products all the time and makes recommendations based on its test / blinds tests. This book has a lot of clear, comprehensive advise on what to look for in tools, however there are no brand-specific recommendations that are present, for example, in Cook''s Kitchen book (e.g. "We recommend All-Clad 12" stainless steel skillet, however Cuisinart MultiClad Pro will perform almost as well as All-Clad for 1/3rd of a price". "Our tasters preferred De Cecco dry pasta")

One can, however quickly figure out which tools they use by looking at 2,500+ pictures.

2. Unsurprisingly, the book is (somewhat) big and heavy.

Conclusion:
You may have been cooking for a month. A year. A decade. A few decades. You may have 10 cookbooks by now. Or 40. Or 100. Doesn''t matter - you have to buy this one. You will learn something new - a tip, a technique, a recipe, a how, a why, a do or a don''t. Guaranteed.

Run, do not walk to buy this book!!
358 people found this helpful
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Top reviews from other countries

Translate all reviews to English
Alexa
5.0 out of 5 starsVerified Purchase
IMPRESCINDIBLE
Reviewed in Spain on October 25, 2018
Lo compré basándome en los comentarios en inglés e impresionante. Le pongo 5 estrellas porque no se puede poner más. Es una compilación (en inglés) de todo lo que se debe saber en cocina. Habla de alimentos, técnicas, utensilios... y además contiene unas 600 páginas con...See more
Lo compré basándome en los comentarios en inglés e impresionante. Le pongo 5 estrellas porque no se puede poner más. Es una compilación (en inglés) de todo lo que se debe saber en cocina. Habla de alimentos, técnicas, utensilios... y además contiene unas 600 páginas con recetas super bien explicadas, muchas de ellas con fotos paso a paso. Te explica desde la técnica para hacer una tortilla francesa hasta unos huevos benedicte, unos fideos chinos, unos rollitos de canela, un roast beef e incluso un helado. Sin duda un libro de cabecera para cualquier cocinero, profesional o aficionado.
Lo compré basándome en los comentarios en inglés e impresionante. Le pongo 5 estrellas porque no se puede poner más.

Es una compilación (en inglés) de todo lo que se debe saber en cocina.
Habla de alimentos, técnicas, utensilios... y además contiene unas 600 páginas con recetas super bien explicadas, muchas de ellas con fotos paso a paso. Te explica desde la técnica para hacer una tortilla francesa hasta unos huevos benedicte, unos fideos chinos, unos rollitos de canela, un roast beef e incluso un helado.

Sin duda un libro de cabecera para cualquier cocinero, profesional o aficionado.
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Oscar Suro
5.0 out of 5 starsVerified Purchase
No es un libro solo de recetas
Reviewed in Mexico on November 26, 2017
A diferencia de muchos libros de cocina, este libro no se trata solo de recetas. El libro te lleva de la mano en cada uno de los temas, se enfoca mucho en enseñarte lo basico de las tecnicas, conceptos, utensilios y tips especificos para cada leccion. La organizacion de los...See more
A diferencia de muchos libros de cocina, este libro no se trata solo de recetas. El libro te lleva de la mano en cada uno de los temas, se enfoca mucho en enseñarte lo basico de las tecnicas, conceptos, utensilios y tips especificos para cada leccion. La organizacion de los contenidos es excelente y muy visual, incluye muchas fotos del proceso. Lo que mas me gusto, es que no solo te dicen que hacer, te explican el porque y como resolver o evitar problemas comunes. Al final de cada seccion se incluyen algunas recetas refentes al tema, nada exotico y no demasiadas. No lo recomiendo si ya sabes cocinar y solamente estas buscando recetas para ampliar tu repertorio, probablemente ya las conozcas.
A diferencia de muchos libros de cocina, este libro no se trata solo de recetas. El libro te lleva de la mano en cada uno de los temas, se enfoca mucho en enseñarte lo basico de las tecnicas, conceptos, utensilios y tips especificos para cada leccion.

La organizacion de los contenidos es excelente y muy visual, incluye muchas fotos del proceso. Lo que mas me gusto, es que no solo te dicen que hacer, te explican el porque y como resolver o evitar problemas comunes.

Al final de cada seccion se incluyen algunas recetas refentes al tema, nada exotico y no demasiadas. No lo recomiendo si ya sabes cocinar y solamente estas buscando recetas para ampliar tu repertorio, probablemente ya las conozcas.
One person found this helpful
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Rita S.
5.0 out of 5 starsVerified Purchase
A Complete Cookbook
Reviewed in Canada on June 19, 2020
Wow! This book is huge and heavy. But it has everything. Information on everything you could possibly need to find your way around the kitchen , and what every well stocked kitchen should have ,to the correct utensils and tons of pictures. I am not a good cook, but I want...See more
Wow! This book is huge and heavy. But it has everything. Information on everything you could possibly need to find your way around the kitchen , and what every well stocked kitchen should have ,to the correct utensils and tons of pictures. I am not a good cook, but I want to try to be better, so this book takes you buy the hand and works with you. ATK are great at doing that, there is something here for everyone. Great all in one source.
Wow! This book is huge and heavy. But it has everything. Information on everything you could possibly need to find your way around the kitchen , and what every well stocked kitchen should have ,to the correct utensils and tons of pictures. I am not a good cook, but I want to try to be better, so this book takes you buy the hand and works with you. ATK are great at doing that, there is something here for everyone. Great all in one source.
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Denis
5.0 out of 5 starsVerified Purchase
This book made me better cook, a lot!
Reviewed in Canada on October 29, 2019
A well structured, take me by the hand, help me if I get stuck, and a tell me why it is so approach. On top of that, tons of relevant pictures and bonus recipes in each chapter. Thank you AMERICA''S TEST KITCHEN, your gift to everyone who cooks, and eats, is immense. P.S. I...See more
A well structured, take me by the hand, help me if I get stuck, and a tell me why it is so approach. On top of that, tons of relevant pictures and bonus recipes in each chapter. Thank you AMERICA''S TEST KITCHEN, your gift to everyone who cooks, and eats, is immense. P.S. I bought this book to ramp my kids up to cooking. Guess who loved it most? The guy who thaught he was a good cook... until I started reading this book.
A well structured, take me by the hand, help me if I get stuck, and a tell me why it is so approach. On top of that, tons of relevant pictures and bonus recipes in each chapter.
Thank you AMERICA''S TEST KITCHEN, your gift to everyone who cooks, and eats, is immense.

P.S. I bought this book to ramp my kids up to cooking. Guess who loved it most? The guy who thaught he was a good cook... until I started reading this book.
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Monica K
5.0 out of 5 starsVerified Purchase
Amazing cookbook!
Reviewed in Canada on November 24, 2014
I was a bit worried this would be too "professional level", but it''s awesome! A huge heavy book but filled with colour pictures and super easy to read. Really simple language, doesn''t make you feel intimidated at all (in fact it makes you want to try things you never did...See more
I was a bit worried this would be too "professional level", but it''s awesome! A huge heavy book but filled with colour pictures and super easy to read. Really simple language, doesn''t make you feel intimidated at all (in fact it makes you want to try things you never did before because it makes it look so easy!), all the skills and information you''ll ever need as a home cook to be able to serve (and eat!) dishes that look and taste like a professional chef made them, tons of easy and delicious recipes that use regular ingredients you can find in any grocery store. Very impressed.
I was a bit worried this would be too "professional level", but it''s awesome! A huge heavy book but filled with colour pictures and super easy to read. Really simple language, doesn''t make you feel intimidated at all (in fact it makes you want to try things you never did before because it makes it look so easy!), all the skills and information you''ll ever need as a home cook to be able to serve (and eat!) dishes that look and taste like a professional chef made them, tons of easy and delicious recipes that use regular ingredients you can find in any grocery store. Very impressed.
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