Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: SUNDAY, June 25, 1995 TAG: 9506280040
SECTION: BOOK PAGE: F-4 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
This fine new cookbook has as its subtitle "100 Foolproof Recipes and Essential Techniques for the Beginning Cook."
While that claim appears to be well-founded, I must add that I have been cooking from such sources as Gourmet magazine, James Beard and Julia Child for more years than I care to admit, and I love using this book. For a recent brunch I used the Savory Bread Pudding recipe as well as the authors' suggested accompaniments. The ease of the entire preparation certainly added to our guests' enjoyment and our own.
The book, with beautiful photographs by Pavlina Eccless, begins with thorough information on a well-stocked kitchen and basic ingredients. It's a clue to many of the "simple" ingredients that cookbook authors used to assume everyone owned and understood.
The authors include a bit of sound but often overlooked advice, "read the recipe all the way through before you do anything else!"
The 100 recipes are easy, even for a complete beginner, and include recipes ranging from classic to "ethnic." Each recipe is followed by "Cook's Notes" which provide additional information, serving suggestions, and advice on advance preparation and storage. A quick glance through the book gives us Crostini (for starters), Italian Vegetable And Bean Soup With Pesto (in addition to a really good and basic Chicken Soup), Everything But the Kitchen Sink Salad, Rotini With Fresh Tomato Sauce, Red Beans and Rice, a variety of vegetable preparations, Spicy Seafood Stew and a selection of breads and desserts.
Highly recommended for the beginning cook and appreciated by anyone who enjoys cooking.
Harriet Little teaches at James River High School.
by CNB