The Making of a Cook
Description:... "Cooks who believe that "another French cookbook" is just what we don't need can be assured that this is a book of a different kind. What we need to keep from French cuisine is the peerless techniques. With those techniques we can create countless new dishes based on American ingredients - corn, sweet potatoes, molasses, brown sugar, pine nuts, pecans, avocados, limes, American wines, Bourbon - which are rarely used in France. No one has surpassed French cooking methods, and so far they remain the foundation of most Western food preparation. Nevertheless French cooking terms remain mysterious to many women. While I have used some of these specific terms, I have translated them or explained them so that the particular process is quite clear. The techniques and recipes are part of what French food writer Robert Courtine calls la cuisine des femmes, in contrast to the grande cuisine of chefs. Consequently, although there are some complicated dishes, there is nothing here that cannot be performed in the home kitchen. It is true that there are born cooks who can serve remarkable meals, apparently without planning or recipes and without spending hours at the stove. Unfortunately most of us need directions, practice and time. In my opinion the directions needed are not so much recipes as solid basic techniques that can be applied to countless preparations. Although this book has recipes for eggs, soups, meats, fish, etc., as most conventional cookbooks do, the internal arrangement is different. The information is organized according to methods or techniques. For each technique, I have tried to give you an explanation of the chemical and physical changes that take place in the pot while you are at the stove. There are chemical reactions that can be critical for your results in the kitchen, but do not worry - no chemical formulas are to be found in the book. By giving principles and proportions which you can apply to many different preparations, I hope to help you to make your own way to creative cookery."--taken from Introduction, page [ix]-x.
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