Picture 1 of 1
Picture 1 of 1
Notes on Cooking: A Short - Hardcover, by Lauren Braun Costello - Very Good
US $4.31
ApproximatelyPHP 240.88
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
Postage:
Free USPS Media MailTM.
Located in: Philadelphia, Pennsylvania, United States
Delivery:
Estimated between Mon, 30 Sep and Wed, 2 Oct to 43230
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:125850500321
Item specifics
- Condition
- Type
- Hardcover
- ISBN
- 9780972425513
- Book Title
- Notes on Cooking : a Short Guide to an Essential Craft
- Book Series
- Notes on Ser.
- Publisher
- RCR Creative Press
- Item Length
- 7.5 in
- Publication Year
- 2009
- Format
- Hardcover
- Language
- English
- Item Height
- 0.8 in
- Genre
- Cooking
- Topic
- Reference, General
- Item Weight
- 10.6 Oz
- Item Width
- 5 in
- Number of Pages
- 175 Pages
About this product
Product Identifiers
Publisher
RCR Creative Press
ISBN-10
0972425519
ISBN-13
9780972425513
eBay Product ID (ePID)
72467957
Product Key Features
Book Title
Notes on Cooking : a Short Guide to an Essential Craft
Number of Pages
175 Pages
Language
English
Publication Year
2009
Topic
Reference, General
Genre
Cooking
Book Series
Notes on Ser.
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
10.6 Oz
Item Length
7.5 in
Item Width
5 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-939351
Reviews
"It's amazing how much cooking wisdom, sense, and technique is crammed into this little book. It's like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version." - Gael Greene,insatiable-critic.com, "Every cookbook should have this short book as a preface. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation." - Lidia Matticchio Bastianich, Host, Lidia's Italy, "Concise, focused, and sensible... full of useful advice." - Jacques Pépin, Chef, Cookbook Author, and PBS-TV Cooking Series Host, "Concise, clear, and encouraging, Lauren Braun Costello will make a much-better-than-good cook out of anyone who spends quality time with this entertaining and useful book." -Beth Goehring, Editor-in-Chief, The Good Cook Book Club, "Concise, clear, and encouraging, Lauren Braun Costello will make a much-better-than-good cook out of anyone who spends quality time with this entertaining and useful book." --Beth Goehring, Editor-in-Chief, The Good Cook Book Club, "Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There's enough wisdom here to inspire any home cook or seasoned professional." - Dan Barber, Executive Chef, Co-owner, Blue Hill, "Concise, clear, and encouraging, Lauren Braun Costello will make a much-better-than-good cook out of anyone who spends quality time with this entertaining and useful book." —Beth Goehring, Editor-in-Chief, The Good Cook Book Club, "I love the short statements that lead to long reflections. They bring me back to basics that pare away the 'nonsense' in the kitchen... Listen to the common sense of Notes on Cooking and you will find yourself a happier cook." - Dorothy Hamilton,Founder & CEO, The French Culinary Institute, "Indispensable advice, experience, and know-how. A superb addition to the library of any passionate cook." - Daniel Boulud, Chef, Restaurant Daniel, "I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level- headed, practical, and essential advice; indispensable and wonderfully succinct." - Michael Romano, Chef, Union Square Hospitality Group, "I love the design of the book...fun and surprising to read; you never know what's around the next corner...a splendid, intelligent little volume, perfect for the bedside of those who like to cook in their minds as well as in their kitchens." - Michael Ruhlman, Author, Blogger
Dewey Edition
22
Afterword by
Hamilton, Dorothy
Dewey Decimal
641.5
Synopsis
As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook -- without a single recipe. The book's 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons -- about how to bring delight, how to recognise quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of Epicurean excellence, Notes on Cooking provides a unique and invaluable apprenticeship., Why was Tyrannosore-arse Rex so angry? Where did Bogasauruses live? How many cheeks did a Tricerabutt have? Was the Bumheaded idiotasaurus the most stupid bumosaur? When did bumosaurs become exstinkt? Find the answers to these and many other questions in this guide to prehistoric bumosaur life. Covering pre-Crappian time through to the post-Crapaceous period, this essential reference will thrill, amaze and inform the whole family. Never again will you look like a fool when somebody asks: "What bumosaur is that?", In all ways to-the-point, Costello and Reich's guidebook offer kitchen commandments for a realm that often tends to a little of this, a little of that thinking. Costello's culinary skills are well matched with Reich's pithy writing in more than 200 directives on everything from cooking duck to ripening fruit, for which they lay down the major rules of cooking and kitchen conduct in as few as a couple of lines. Beginning cooks will find relief in their strong declarationsDo not stuff a turkey; Always preheat the oveninstructions that, once learned by heart, make cooking easier and end with better food. The explanations for these rules are succinct but amply informative so as to please anyone who has cooked long enough to already be following them instinctively; they draw on basic kitchen science as well as the collective knowledge of culinary experts like Jeffrey Steingarten and Michael Nischan to make a case for the validity of their decrees. Some notes are less concretely didactic than others (Chicken is the test of a cook's versatility, for example), or leave room for interpretation (Dress salad lightly), but all are brightly informative enough to help cooks make better decisions and, in the end, be more productive and happier in the kitchen. (June) Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
LC Classification Number
TX652.C67 2009
Item description from the seller
Popular categories from this store
Seller feedback (115,431)
- .***u (1032)- Feedback left by buyer.Past monthVerified purchaseVery pleased with this purchase, Good seller, Thanks.
- a***0 (56)- Feedback left by buyer.Past monthVerified purchaseGreat recipies
- f***a (11763)- Feedback left by buyer.Past monthVerified purchaseQuick and easy, nice copy for a fair price, thnx 👍🏼😎