The Creative Cook: The Secrets of the Kitchen Revealed

By James Kempston

James Kempston's probing mind ranges over a wide variety of kitchen lore and science. The result is a guide to food, cooking and eating: what makes food taste good; what senses are involved in eating and how to stimulate them; how to assess and control taste; how to prepare food; what happens to food when you cook it and how to avoid losing natural vitamins and colour; how to alter recipes without fear, using them for inspiration rather than instructions; how to correct mistakes and make the inedible edible. All this and more is presented here, together with a host of recipes and experiments with which to test your new-found knowledge.

• Format: Hardcover
• Language: English
• ISBN: 0297830228
• ISBN13: 9780297830221
• Release Date: January 1993
• Publisher: Weidenfeld & Nicolson Ltd
• Length: 176 Pages
• Weight: 1.30 lbs.
• Dimensions: 8.5" x 0.8" x 8.5"

Customer Reviews

Review of "The Creative Cook" by James Kempston

I liked this book because its main focus is analysis of how recipes work. If you want to get past slavishly following recipes and dreading slip-ups this book shows you the way. I found that the book gave me the confidence I needed to substitute ingredients and have a reasonable idea of what the outcome would be. The book also has lots of good ideas on how to put together menus and plan ahead. To me the most exhausting part of cooking is going to supermarkets and trying to find every last ingredient listed in a recipe. This book shows you how to avoid that trap with confidence.