Cooking

by Todd Lyon

Book Overview

Text by Todd Lyon, recipes with Sally Sampson, photographs by Gentl & Hyers This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0679432256
• ISBN13: 9780679432258
• Release Date: June 1995
• Publisher: Alfred A. Knopf
• Length: 287 Pages
• Weight: 2.86 lbs.
• Dimensions: 1.0" x 9.7" x 9.6"

Customer Reviews

Refining Culinary Cookbook

This is neither a basics cookbook, nor a sophisticated gourmet chef's collector cookbook. It is in-between. There are simplistic contents on technique, sources, ingredients, getting started, etc., which the beginner on up in cooking experience utilize to prepare great menus.There are sophisticated recipes that the intermediate cook can sink their teeth into, e.g. Chicken Satlimbocca or Grilled West Indies Spice-Rubbed Chicken Breast with Grilled Banana. Sides are concentrated entrees brimming with flavor, great for beginner to intermediate: Bell Peppers Stuffed with Couscous, or Eggplant Caponata.Receiving this as a gift, I likely would not have purchased this for myself, as there are just more cookbooks I'm into having. However, I defintitely would give this as a gift to cooking friends who fall in the beginner to intermediate level. There are recipes here for all. Well done. Great photos and layout and instructions.

Exactly what I was looking for!

I am a single guy, and as such, I have not prepared food very often. Getting a little tired of always eating frozen/canned food, or at restaurants, I decided to give this book a try.The instructions in this book are easy to follow, and the food has turned out well. I could not be happier!

Actually, it's pretty good!

I got this book a couple of years ago. I consider myself a pretty good cook, and there's still stuff I go back for over and over again in this book. The meatsauce recipe and the veggie chili have become favorites in my house, and the photographs and layout are exceptional.

A great "basics plus" cookbook

This cookbook is a great primer on cooking, with good information on methods, ingredients and chefs. I made a roast chicken for the first time last night, it was wonderful, and I've already thought of a few ways I could vary the recipe! Not only are the recipes tasty, but the photographs are handsome, and the layout is sharp.