The Great Cook: Essential Techniques and Inspired Flavors To Make Every Dish Better

Oxmoor House. 2015. 368p. photos. index. ISBN 9780848739911. $29.95. COOKING
In this instructive cookbook by chef Briscione (Just Married & Cooking) and the editors of Cooking Light, recipes are "lessons" in essential culinary skills. The first lesson, chicken stock, describes how to simmer and skim fat from a broth, which is then used to make old-fashioned chicken noodle soup and spicy Thai-coconut chicken soup. More than 30 additional lessons (e.g., pork perfected, stuffed and baked pasta, layer cakes) follow the same three-recipe format, covering everything from scallops to soufflés. Recipes have been trimmed of excess fat and calories and include nutritional information, shopping and equipment lists, and step-by-step photographs.
VERDICT Filled with attractive food photography and doable gourmet recipes, this cookbook will entice calorie-conscious readers who enjoyed such titles as Dana Cowin's Mastering My Mistakes in the Kitchen.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing