Cooking A to Z: New and Revised Edition

by Janet Fletcher and Jane Horn

Updated text entries, additional charts, augmented callouts, an improved and expanded index, and an easier-t-read, contemporary design all contribute to this new, revised edition. Now 672 pages long,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1564265773
• ISBN13: 9781564265777
• Release Date: April 1997
• Publisher: Cole Group
• Length: 655 Pages
• Weight: 4.70 lbs.
• Dimensions: 1.4" x 9.1" x 10.6"

Customer Reviews

A top go-to reference cookbook

This is a top go-to reference for the serious cook. When I wanted to make fritters, there it was. When I wasn't sure how much fruit to use for a cobbler, there it was. Part encyclopedia, part cookbook, part highly entertaining album of tempting photos, this versatile book is good for hours of browsing, and years of cooking. There are three indices: subject, recipie, and technique. In addition, there are special cooking tips, such as how to tell how done your steak is, an exhaustive roasting timetable, a guide to dried pasta, and a pantry guide to preserves and condiments. With a new kitchen to furnish, I especially appreciate the list of common materials for kitchen equipment.

My favorite cookbook

I bought this information-packed cookbook when I was first starting out on my own. It was a hard-cover book then & also, the very first cookbook that I could call my own. I've made hundreds of recipes from it - most of which were outstanding - and added dozens of notes to its pages over the years.The best part is that each time I've tried a new method or ingredient, I've also had the benefit of learning more about it.This a perfect cookbook for anyone starting out or for those who are interested in more than just a recipe.

A Thorough and Enjoyable Reference

I saw this cookbook at my mom's house and begged for it. We are both experienced cooks, but I still have found this book very useful. There is something for everyone, with clear and helpful information ranging from mundane to exotic. I like the tips and advice more than many of the recipes, but I think most would appeal to the majority of people (I'm finicky). This high quality book is large and lays open very nicely (but do yourself a favor and buy a plastic cookbook holder/shield), the pages are thick and glossy, and there are lots of gorgeous and tempting pictures. I turn to this very readable reference book frequently. I really use the sections on how to choose particular items, from sugar snap peas to kitchen gadgets. The step-by-step directions for omelettes piqued my husband's interest (he generally hates any kind of food work) and now he is a hit on weekends!

Tantalizing pictures with deliciously entertaining text

If you are looking for a perfect cookbook for a cookbook collector, this is one they will value highly. Pictures burst from the page and are refreshingly surrounded with intersting tidbits and realistic recipes. The layout is superb and each subject is nicely highlighted for easy location while you page through 629 pages of intoxicating inspiration. The cover is practical with a plastic sheath and the book will open and stay that way on your counter. The type is easy to read with plenty of bold text for emphasis. I cannot give enough positive comments about this book. You will love it. ~The Rebecca Review

Not To Be Missed:

I didn't learn to cook as I was growing up. My mother would "teach" me things -- such as that the instructions on the backs of the boxes were all wrong. I'd follow her directions, instead, and then (surprise!) everything would turn out bizarrely ruined. At nineteen I couldn't do anything more complicated than dry toast, and had to teach myself to cook, starting from scratch. So to speak. There are gajillions of recipe books, but they generally assume a you're working from a vast store of basic knowledge. One of the most useful purchases I've ever made in my life was a book called _Cooking A to Z_, edited by Jane Horn. It calls itself the complete culinary reference tool, and it's not kidding. Even if you had someone sane teaching you how to cook as a kid, you can still learn all kinds of things you never knew you needed to know. That eggs are easier to separate when cold, but you want to beat whites at room temperature. Which kinds of fish you =don't= want to buy when fresh. How to pick out the best cantaloupe. What went wrong with your fallen cake. How to choose the right wine and cheese combo. Oh, yes, and there are recipes, too. Lots of recipes, and color photos.