A multitude of ideas, tips and techniques to reward any serious cook.
A prerequisite for every kitchen veteran or aspiring home cook, this comprehensive reference answers virtually every kitchen query and speaks to every culinary concern and condition.
For example, how do professional chefs get more juice from a lemon? They simply heat it in a microwave for 10 seconds and roll it on a work surface before cutting and squeezing it. Is wrestling with a pastry cutter frustrating? Pastry chefs grate cold butter with the large holes of a box grater for their dough.
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including:
- Techniques such as altitude cooking, brining, emulsifying, Kosher foods and food dyes
- Keeping produce safe from spoilage and keeping equipment free of nasty bacteria
- Condiments, dairy products, eggs, grains, nuts, seeds, pasta, rice, sweeteners and vinegars
- Ground meat, pork, game, organ meats, fish and mollusks
- Secrets for great breads, biscuits, cookies, bars, muffins, cakes, puff pastry and chocolate
- Shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether they are just browsing or desperately trying to solve a vexing emergency, every home cook will treasure 12,167 Kitchen and Cooking Secrets.
close this panelSusan Sampson is an award-winning newspaper columnist and food editor for the Toronto Star. She lives in Toronto.
close this panel12,167 Kitchen and Cooking Secrets is a compendium of handy information about foods, cooking techniques and other basic information. Answered every question I put to the book. Favourite Cookbooks of 2009
Cordon d'Or -- Gold Ribbon Award in Culinary Literature
It seems safe to say that no one -- but no one -- is going to know all the tips in 12,167 Kitchen and Cooking Secrets. That's one of the things that makes the book a terrific gift: the would-be home chef and the kitchen star will both find things to interest them in this book. It's the sort of tome that real food lovers will be able to spend hours with. With 12,167 tips to choose from, I don't even know where to start. Every time I put my nose back into the book, it's in there for another half hour's grazing.... Food editor Sampson says she was pressed into writing this book by friends who were astonished at the little things she knew, the "secrets" that she says are never really secrets. "Just undiscovered territory. What's obvious to one cook is a revelation to another." The revelations are here -- one simple "secret" at a time. A terrific gift for anyone interested in the fascinating world of cooking and food.
Former food columnist for the Toronto Star, Sampson knows her stuff. I met her at a chocolate demonstration and when I mentioned her book, she confessed she had hundreds more tips lying in wait. This "compendium of kitchen wisdom" asks the not-so-musical question. "How can I make it easier, faster, cheaper, prettier, better?" And then answers it.
Loaded with ideas to help any cook make working in the kitchen faster, easier, and less expensive. There are also recipes dotted throughout. Kitchen junkies will love it.
