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A Short Guide To An Essential Craft
RCR Creative Press
June 2009
On Sale: June 15, 2009
176 pages
ISBN: 0972425519
EAN: 9780972425513
Hardcover
$21.95
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Non-Fiction | Cookbooks
Notes on Cooking is an essential primer that can help
anyone become a better cook -- without a single recipe. The
book's 217 notes deliver the indispensable culinary truths,
the highest standards of conduct, and the timeless gems of
cooking wisdom that have been taught and passed down by top
chefs for generations. Here is what every cook needs to
know, beyond the recipe. In assertive, no-nonsense language,
the notes provide explanatory commentary, helpful examples,
and rare quotes by great chefs and others as diverse as
Georges Auguste Escoffier, Leonardo da Vinci, Daniel Boulud,
and Alice Waters. They include, as well, life lessons about
how to bring delight, how to recognize quality, and how to
see beauty in simplicity that are as valuable outside the
kitchen as they are inside. Until now, such enduring good
advice has rarely been found outside a professional setting.
For the beginner wanting to improve, the seasoned expert
looking to review the highest culinary standards, or the
food lover seeking a fascinating glimpse into the pursuit of
epicurean excellence, Notes on Cooking provides a
unique and invaluable apprenticeship. Notes on
Cooking is the second in the acclaimed Notes
on... series by RCR Creative Press. The first was
Notes on Directing by Frank Hauser and Russell Reich,
a triple award-winner endorsed by Dame Judi Dench, Sir Ian
McKellen, Sir Tom Stoppard, Sir Richard Eyre, Rosemary
Harris, and Edward Albee.
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