Hi there,

I'm interested in finding a book that concentrates on cooking
techniques, but the vast majority of the books out there are just
recipes. Can someone help me find out?

Any help would be appreciated.

On 21 Jan 2007 16:52:00 -0800, "Christopher"
> wrote:

>Hi there,
>
>I'm interested in finding a book that concentrates on cooking
>techniques, but the vast majority of the books out there are just
>recipes. Can someone help me find out?
>
>Any help would be appreciated.

Jacques Pepin's Complete Techniques.

From St. Jacques. Nothing better.

Christine

Christopher wrote:

> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.
>

These are excellent

Jacques Pépin’s Complete Techniques
(Black Dog & Leventhal Publishers, Inc, New York, 2001)

<http://www.jacquespepin.net/books/jacquestechiques.html>


The New Making of a Cook: The Art, Techniques, And
Science Of Good Cooking (Hardcover)
by Madeleine Kamman

<http://www.amazon.com/New-Making-Cook-Techniques-Science/dp/0688152546/sr=1-1/qid=1169427253/ref=pd_bbs_sr_1/102-0706731-2729718?ie=UTF8&s=books>

--
Reg

Hello, Christopher!
You wrote on 21 Jan 2007 16:52:00 -0800:

C> I'm interested in finding a book that concentrates on
C> cooking techniques, but the vast majority of the books out
C> there are just recipes. Can someone help me find out?

Do tapes or DVDs of Julia Child's PBS cooking shows exist? She
was very good at explaining techniques.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:

> Do tapes or DVDs of Julia Child's PBS cooking shows exist? She was very
> good at explaining techniques.
>
I rent them from NetFlix all the time! You're right.. she was an
excellent teacher.

Reg wrote:
> Christopher wrote:
>
> > Hi there,
> >
> > I'm interested in finding a book that concentrates on cooking
> > techniques, but the vast majority of the books out there are just
> > recipes. Can someone help me find out?
> >
> > Any help would be appreciated.
> >
>
> These are excellent
>
> Jacques Pépin's Complete Techniques
> (Black Dog & Leventhal Publishers, Inc, New York, 2001)
>
> <http://www.jacquespepin.net/books/jacquestechiques.html>
>
>
> The New Making of a Cook: The Art, Techniques, And
> Science Of Good Cooking (Hardcover)
> by Madeleine Kamman
>
> <http://www.amazon.com/New-Making-Cook-Techniques-Science/dp/0688152546/sr=1-1/qid=1169427253/ref=pd_bbs_sr_1/102-0706731-2729718?ie=UTF8&s=books>
>
I second both of these recommendations. Both excellent, both just what
you're looking for. -aem

In article .com>,
"Christopher" > wrote:

> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.

The Professional Chef by the C.I.A. has a ton of info on technique as
well as foodstuffs and other kitchen matters. It is, as you might guess,
geared toward quantity cooking, but is still extremely useful and makes
a great reference. It's about 40 bucks at Amazon.

D.M.

In article .com>,
says...
> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.
>
>
Get a copy of Julia Child's book "The Way to Cook". You won't be sorry.

And while you're at the bookstore, grab a copy of the latest "Joy of
Cooking", which is also an excellent reference and recipe resource.

If I had to select one or the other, it would be tough, but Julia
Child's book would probably win out, if only because of the great
pictures and detailed advice.

Bob

Christine Dabney wrote on 21 Jan 2007 in rec.food.cooking

> On 21 Jan 2007 16:52:00 -0800, "Christopher"
> > wrote:
>
> >Hi there,
> >
> >I'm interested in finding a book that concentrates on cooking
> >techniques, but the vast majority of the books out there are just
> >recipes. Can someone help me find out?
> >
> >Any help would be appreciated.
>
> Jacques Pepin's Complete Techniques.
>
> From St. Jacques. Nothing better.
>
> Christine
>

That book taught me how to de-bone a chicken. I was trying to learn how to
stuff a green bell pepper at the time.

Christopher said...

> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.


Here's a small website:

http://www.reluctantgourmet.com/

Click the "HOW TO" menu for some techniques, etc.

Andy

Christopher wrote:
> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.

There are a few but Betty Crocker instantly comes to mind. Photos,
discussion of techniques, cuts of meat, poultry, etc. It's not for nothing
I went back and bought the 1951 edition on eBay (having been given the 1977
version). Oh, and the same goes for Good Housekeeping (circa 1978). Others
will mention Joy of Cooking but I've never seen a copy of JOC. The last
book by Julia Child and Jacques Pepin was very informative, too. How to
make stock and so on.

Jill

jmcquown wrote on 22 Jan 2007 in rec.food.cooking

> Christopher wrote:
> > Hi there,
> >
> > I'm interested in finding a book that concentrates on cooking
> > techniques, but the vast majority of the books out there are just
> > recipes. Can someone help me find out?
> >
> > Any help would be appreciated.
>
> There are a few but Betty Crocker instantly comes to mind. Photos,
> discussion of techniques, cuts of meat, poultry, etc. It's not for
> nothing I went back and bought the 1951 edition on eBay (having been
> given the 1977 version). Oh, and the same goes for Good Housekeeping
> (circa 1978). Others will mention Joy of Cooking but I've never seen
> a copy of JOC. The last book by Julia Child and Jacques Pepin was
> very informative, too. How to make stock and so on.
>
> Jill
>
>
>

Better homes and garden cookbooks have good instruction as well. The
dearly beloved Plaid covered BH&G cookbook of days gone by; has seen many
a newly wed learn to cook.

Andy wrote:
> Christopher said...
>
> > Hi there,
> >
> > I'm interested in finding a book that concentrates on cooking
> > techniques, but the vast majority of the books out there are just
> > recipes. Can someone help me find out?
> >
> > Any help would be appreciated.
>
>
> Here's a small website:
>
> http://www.reluctantgourmet.com/
>
> Click the "HOW TO" menu for some techniques, etc.
>
> Andy

Wow, Andy - how could you? You posted a website that contains links to
- GASP - AMAZON!!!

http://www.reluctantgourmet.com/cookbooks.htm

How can you support this low life! I'm afraid I'm going to have to
<PLONK> you.

Oh my - how could you?

LB
Seattle

Mr Libido Incognito wrote:
> jmcquown wrote on 22 Jan 2007 in rec.food.cooking
>
> > Christopher wrote:
> > > Hi there,
> > >
> > > I'm interested in finding a book that concentrates on cooking
> > > techniques, but the vast majority of the books out there are just
> > > recipes. Can someone help me find out?
> > >
> > > Any help would be appreciated.
> >
> > There are a few but Betty Crocker instantly comes to mind. Photos,
> > discussion of techniques, cuts of meat, poultry, etc. It's not for
> > nothing I went back and bought the 1951 edition on eBay (having been
> > given the 1977 version). Oh, and the same goes for Good Housekeeping
> > (circa 1978). Others will mention Joy of Cooking but I've never seen
> > a copy of JOC. The last book by Julia Child and Jacques Pepin was
> > very informative, too. How to make stock and so on.
> >
> > Jill
> >
> >
> >
>
> Better homes and garden cookbooks have good instruction as well. The
> dearly beloved Plaid covered BH&G cookbook of days gone by; has seen many
> a newly wed learn to cook.

Actually, Christopher Kimball and America's Test Kitchen have a new
cookbook that is a three ring binder similar to the BH&G cookbooks, The
America's Test Kitchen Family Cookbook

It's full of many many color pictures and tons of tips.

Highly recommended.

LB
Saettle

Reg wrote:
> Christopher wrote:
>
>> Hi there,
>>
>> I'm interested in finding a book that concentrates on cooking
>> techniques, but the vast majority of the books out there are just
>> recipes. Can someone help me find out?
>>
>> Any help would be appreciated.
>>
>
> These are excellent
>
> Jacques Pépin’s Complete Techniques
> (Black Dog & Leventhal Publishers, Inc, New York, 2001)
>
> <http://www.jacquespepin.net/books/jacquestechiques.html>
>
>
> The New Making of a Cook: The Art, Techniques, And
> Science Of Good Cooking (Hardcover)
> by Madeleine Kamman
>
> <http://www.amazon.com/New-Making-Cook-Techniques-Science/dp/0688152546/sr=1-1/qid=1169427253/ref=pd_bbs_sr_1/102-0706731-2729718?ie=UTF8&s=books>
>
>
I agree. These are excellent for techniques. But I would also add
something like "Cookwise- The Secrets of Cooking Revealed" by Shirley
Corriher. It's like a combination technique/ingredient book, teaching
you the chemistry or the 'why' of cooking. What happens when you ____ or
use ____. If things go wrong in the kitchen I can usually find out why
in this book. Or if I've got an idea and not sure which way to go with it.

Melondy

yetanotherBob > wrote:
>And while you're at the bookstore, grab a copy of the latest "Joy of
>Cooking", which is also an excellent reference and recipe resource.

How is the new version different from the old one?

--Blair
"Not likely to be a short answer to that."

Blair P. Houghton wrote:

> yetanotherBob > wrote:
>
>>And while you're at the bookstore, grab a copy of the latest "Joy of
>>Cooking", which is also an excellent reference and recipe resource.
>
>
> How is the new version different from the old one?
>
> --Blair
> "Not likely to be a short answer to that."

Well, I know at some point they dropped the recipes for
beaver and porcupine. To me that kind of thing was a big
part of the charm of that book.

--
Reg

On Tue, 23 Jan 2007 21:57:55 GMT, Blair P. Houghton > wrote:

>yetanotherBob > wrote:
>>And while you're at the bookstore, grab a copy of the latest "Joy of
>>Cooking", which is also an excellent reference and recipe resource.
>
>How is the new version different from the old one?
>
> --Blair
> "Not likely to be a short answer to that."


Yes. There have been 7 editions. Recipes have been added and removed
from each edition, but for all intents and purposes there are four
'landmark' editions when it comes to discussions about it.

1931 The original
1975 The 5th revision and the one most people know.
1997 "The foodie version" edited by Maria Guarnaschelli & Ethan Becker
2006 75th Anniversary edition - an updated return to the 1975 version


An extract from the NY Times.
JOY V. JOY: So, is the new, back-to-basics “Joy of Cooking” any good?
Your answer may speak to your culinary politics. The rap against the
previous edition, published in 1997, was that it was too precious and
chef-driven — “a coastal foodie book,” in the dismissive words of Ethan
Becker, whose grandmother wrote the original “Joy” in 1931. Thus, in the
new version, the canned-soup-based recipes get their Blob-like revenge.
Not unpredictably, coastal foodie types are howling. In Slate, Laura
Shapiro called one representative new recipe “truly a cry of despair
from the dark night of America’s culinary soul,” and in The Times, Kim
Severson deplored the new book’s “cloying coat of nostalgia.” Elsewhere,
though, the book is playing pretty well. In The Milwaukee Journal
Sentinel, Nancy Stohs wrote that “Joy” is “once again a comforting
friend in the kitchen,” and a headline in The Atlanta
Journal-Constitution read: “Beloved Cookbook Regains Its Flavor.”

http://www.nytimes.com/2006/11/01/di...ner=rssnyt&emc

In article >,
says...
> yetanotherBob > wrote:
> >And while you're at the bookstore, grab a copy of the latest "Joy of
> >Cooking", which is also an excellent reference and recipe resource.
>
> How is the new version different from the old one?
>
> --Blair
> "Not likely to be a short answer to that."
>
You're right, there is no short answer, at least that I know of. But to
keep it as short as possible, many people who learned to cook from,
swore by, and depended on the Joy of Cooking over the years felt
betrayed (literally) when the last edition or three came out. Much of
the "personality" of the book had been lost, for whatever reason, along
with much of the basic reference material that made the original
editions so valuable.

The latest (75th anniversary) edition attempts to restore much of what
had been arbitrarily dropped, while still acknowledging that America's
concept of good cooking and eating has moved on in the last 30-40 years.

And they *have* restored the entries on beaver and porcupine, for them
what eats thet stuff.

Bob

"Christopher" > wrote in message
oups.com...
> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.
>
This is on my wish list at Amazon.com.
Ken

La Varenne Pratique (Hardcover)
by Anne Willan
(11 customer reviews)
--------------------------------------------------------------------------------

From Library Journal
This massive undertaking is a comprehensive guide to the ingredients and
techniques of "classic modern cuisine." There are thousands of
photographs--of unusual ingredients, of difficult-to-master techniques, of
artful presentations of the recipes included almost as a bonus--and pages of
invaluable facts and information. Far more ambitious than the California
Culinary Academy's Cooking A to Z ( LJ 2/15/89), this is closer to an
expanded version of Jacques Pepin's classics La Methode ( LJ 2/15/80) and La
Technique ( LJ 3/15/77) . Fascinating reading for the serious cook, and an
essential reference for any collection.
Copyright 1990 Reed Business Information, Inc.

"Christopher" > wrote in message
oups.com...
> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.
>

"On Cooking" by Labensky and Hause is "A Textbook of Culinary
Fundamentals", which we use in our culinary school.

Christopher wrote:
>
> Hi there,
>
> I'm interested in finding a book that concentrates on cooking
> techniques, but the vast majority of the books out there are just
> recipes. Can someone help me find out?
>
> Any help would be appreciated.


Joy of Cooking. It has it all. It has lots of recipes, information about
various types of food, cuts of meat, what, cooking procedure that is best
for them, helpful hints about canning, and cooking styles.

I have got more out of Joy of Cooking that all my other cook books
combined. If you only have one cook book Joy of Cooking is the one it
should be.

yetanotherBob > wrote:
>In article >,
>says...
>> yetanotherBob > wrote:
>> >And while you're at the bookstore, grab a copy of the latest "Joy of
>> >Cooking", which is also an excellent reference and recipe resource.
>>
>> How is the new version different from the old one?
>>
>You're right, there is no short answer, at least that I know of. But to
>keep it as short as possible, many people who learned to cook from,
>swore by, and depended on the Joy of Cooking over the years felt
>betrayed (literally) when the last edition or three came out.

Okay, so, compared to the canonical 1975 version, what
does the 2006 edition bring?

(This kinda reminds me of the Highlander trilogy; its
fans now simply decline to acknowledge that the second
installment ever existed.)

>And they *have* restored the entries on beaver and porcupine, for them
>what eats thet stuff.

I don't know about porcupine, but, well, as for beaver...

--Blair
"Can't get enough of the stuff."