Item description for Basics: The Foundations of Modern Cooking by Tony Le Duc Filip Verheyden...
"A small, elegant book [that] deftly and concisely explains basic techniques. . . . It's a pocket road map of how to navigate a kitchen, and I can't think of anyone, novice or old hand, who would not be glad to have it." ---Gourmet
There's a reverential air to the book (the black-cloth binding, the gilded pages, the woven red bookmark) that make it as much art object as cooking guide. And it's just about small enough to qualify as a stocking-stuffer." ---Bon Appetit
"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine." ---Jonathan Hayes, The New York Times Magazine
"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing." ---Martha Stewart
"It is super cute: With its black cloth cover, gilt-edged pages and bound-in red ribbon bookmark, it looks sort of like a sexy little secret cookbook. It can be your little black book for the kitchen." -The Seattle Times
Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers. Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.
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Est. Packaging Dimensions: Length: 6.4" Width: 4.8" Height: 1" Weight: 0.9 lbs.
Release Date Jun 15, 2007
Publisher Melville House
ISBN 1933633182 ISBN13 9781933633183
Reviews - What do customers think about Basics: The Foundations of Modern Cooking?
Very good book on the basics of cooking. Aug 12, 2008
The title of the book discribes itself exactly. This book shows you basic cutting techniques, base sauces and classic stock recipes to enhance or build your skill upon.
All in all a very good reference for an aspiring chef or a home cook.
The perfect addition to any cook's library May 27, 2008
"The Basics" is a wonderful addition to a cookbook collection. It explains many techniques one might not be familiar with, alont with some one might never have heard of, but will be intriqued by. I learned a lot about methods I'd seen on Food TV but had never seen discussed in any other cookbook. The explanations were straight forward, and they made me want to try them, as well. Highly recommended.
The Basics- more than basic. Jan 2, 2008
I have given this lovely book as a gift to a young friend who is curious about cooking and has a strong aesthetic sense. Not only is the book a beautiful object with the gold edged pages, gold embossed lettering, red page marker and compact, black exterior it is illustrated with great photos and the pages are made of a substantial weight. The recipes are fun to read and consider as well as actually make and the skill level is varied. Perhaps this would not be the only cookbook on the shelf but it definitely deserves a spot.
Very Helpful Jan 1, 2008
For someone who is "kitchen challenged", as my husband says, this book is very helpful. It essentially explains, in easy terms, basic cooking techniques, what they are and how to perform them. There are some recipes that appear to be time consuming, but I love the book just for helping me to understand what "braising" is.
Dollars well spent Dec 11, 2007
My introduction to the book was on Martha Stewart. I looked for the book at Borders, but they were out of stock. In addition, the price was $30. I purchased three copies. I plan to give them as xmas gifts. One to a novice cook, one to an experienced cook and one for me. I love the book. Dollars well spent!