Food & W"/>
 

Things Cooks Love: Implements. Ingredients. Recipes

Marie Simmons, Author, Ben Fink, Photographer
Marie Simmons, Author, Ben Fink, Photographer , photos by Ben Fink. Andrews McMeel $35 (342p) ISBN 978-0-7407-6976-4
Reviewed on: 04/21/2008
Release date: 04/01/2008
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This globe-trotting collection from the Seattle-based cookware chain Sur la Table uses cooking equipment as its inspiration. Authored by Simmons, who writes for Food & Wine and Cooking Light , this book recognizes that having “the most suitable tool” is critical to fun and successful food preparation. In the opening chapters, Simmons outlines the basic items a home cook should stock, like a peeler and whisk, before moving on to more sophisticated tools, e.g., a karahi (an Indian wok) and mattone (an Italian terra cotta press). From there, the book is organized by implement: a recipe for a chef’s torch, for example, is Roasted Asparagus and Tomatoes with Bubbling Mozzarella; a pommes anna pan produces, well, Pommes Anna with Herbs and Mushrooms. The recipes appeal to a new cook with their precision, so homemade crepes or fresh sushi will seem accessible, especially with the most suitable tool at hand. (May)

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