Monday, November 29, 2010
The Elements of Cooking is an interesting almost-narrative glossary of most things you'd need to know to understand what a cook is talking about. I learned the definitions of lots of terms that you see on fancy menus (or hear thrown about on Top Chef or on food blogs), what beurre blanc and beurre rouge are and how to make them, and also how to make stock. We made a great deal of that using the Thanksgiving turkey, which was spectacular. I'd highly recommend this book for the non-cook, the cook, and he experienced, snooty cook.