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Brilliant Food Tips and Cooking Tricks
Encyclopedia of Culinary History
The Gourmet Prescription for Low Carb Cooking
The American Boulangerie: French Pastries and Breads for the Home Kitchen
Hard Up and Hungry: Hassle Free Recipes for Students, by Students
Microwaves in the Food Processing Industry (Food Science & Technology Monographs)
Nature's Cancer-Fighting Foods: Prevent and Reverse the Most Common Forms of Cancer Using the Proven Power of Great Food and Easy Recipes
Ultimate Cooking Companion for At-home Caregivers
The Power of Superfoods
The World of Culinary Supervision, Training, and Management
Math for Life and Food Service
Fundamentals of Meal Management
Introduction to Foodservice
Heinerman's Encyclopedia of Healing Juices
Betty Crocker's New Chinese Cookbook: Recipes by Leeann Chin
Betty Crocker'S 125 Low-Calorie Main Dishes
Food Around the World: A Cultural Perspective
Nutrition for the Culinary Arts
The Pizza Tastes Great
Super Healing Foods
Tales and Tastes of a Chef:Stories and Recipes: Stories and Recipes
Essentials of Food Safety and Sanitation
Introductory Foods
On Cooking: Techniques from Expert Chefs
Eat Away Illness: How to Age-Proof Your Body with Antioxidant Foods

Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions

Average customer rating:

A useful volume providing both recipes and hints on cooking
Great resource for all chefs
Really Helpful for Even the Davnaced Cook
My favorite and most used cookbook!
Brilliant, indeed

Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
David Joachim
Manufacturer: Rodale Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

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ASIN: 1579549837

Book Description

'Move over Joy of Cooking. Make way for Brilliant Food Tips and Cooking Tricks. There's enough culinary wisdom and savvy food tips packed into this book to keep you cooking and eating well for a lifetime.'-Steven Raichlen, author of the award-winning Barbecue Bible and Healthy Latin Cooking 'Do you want to cook like a pro? Then Brilliant Food Tips and Cooking Tricks is your answer. This exhaustively researched, masterfully organized book will help you be a faster, smarter, better cook. And isn't that what we all want?'-Pam Anderson, author of How to Cook without a Book Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all-faster and easier than you ever dreamed. Find out how to choose the juiciest oranges, perk up limp asparagus, rescue any oversalted dish, and crack an egg with one hand. Get down-to-earth answers to the cooking questions that you face every day. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table in a jiffy.

Customer Reviews:

A useful volume providing both recipes and hints on cooking.......2007-01-01

An interesting concept is at the base of this book. It provides hundreds of recipes--as a part of what is described as 5,000 "ingenious kitchen hints, secrets, shortcuts, and solutions."

Coverage is from A to Z. Some examples of helpful hints. On page 3, substitutes for alcohol in recipes are noted. Instead of one tablespoon of sherry or Madeira, use one tablespoon of apple juice. Another item under A is the choice of the right apple for the right purpose. For example, Golden Delicious apples can be used for sauce, baking, salads, and eating; McIntosh apples are best for eating and sauce; and so on. And immediately after these hints, there is a nice recipe for spicy applesauce (using McIntosh apples). On page 75, for those readers addicted to Buffalo Chicken Wings, there is a recipe for Buffalo Hot Sauce. While I would prefer old-fashioned Tabasco Sauce, the recipe calls for somewhat milder hot pepper sauces, for palates that aren't as willing to burn. In addition, there are a couple recipes for using the sauce other than on chicken wings. What about making Mango Salsa? Page 268 features a simple, easy to make recipe. Polenta? Pages 377-378 provide a veritable "how to do it" mini-manual, including what to do if you err in making it (such as burning the bottom of the polenta). On Page 531, you can read how to prepare vegetables for grilling. For asparagus, snap off the tough ends and use direct heat to grill the vegetable. And so on and so on. A to Z? What about getting the zest from oranges to use in recipes? Here is one of the few places that I have run across this "how you do it" tidbit.

All in all, a very nice and useful volume.

Great resource for all chefs.......2006-11-23

I love this book! It's organized alphabetically making it an easy reference for quick questions, yet is written in an easy-to-follow, enjoyable tone that keeps me reading after I've found my answer. Listings include ingredients, techniques, and culinary approaches (ie "Cooking for the Week") and encyclopedic answers are enhanced by recipes, illustrations, "fascinating facts" (onions neutralize paint fumes) and endless tips. I've read many books on kitchen science but I return to this one most often for speedy references. As enjoyable for absolute beginner chefs as it is for seasoned pros.

Really Helpful for Even the Davnaced Cook.......2006-03-01

I love this book. I collect cookbooks and it is really hard to find something that gets me going. Many of the submissions (which are very well organized) also have great recipes. His long, slow oven cheesecake is worth the price of the entire book!!!

Everyone needs this in their culinary library.

My favorite and most used cookbook!.......2004-06-02

If I am about to cook something that I am not completely sure about, I will spend a few seconds looking it up in this book first. My cooking has improved dramatically since I have been using this and Bittman's wonderful "How to Cook Everything," which I find to be more exhaustive than this terse treasure. Brilliant is a joy to leaf through, a reliable reference, and a wonderfully instructive kitchen guide. My dining guests are envious of the skills I have gained from this book and I am constantly tempted to try new dishes and old ones prepared in novel ways. I recommend this as the most rewarding cooking reference to reach for first.

Brilliant, indeed.......2004-02-14

How many tablespoons of juice are in a lemon? What size dish is a "two-quart casserole"? For questions like this, you turn to "Brilliant," a truly great reference that belongs on the shelf with "The Joy of Cooking" (if you haven't ordered the latest edition, be sure to; there are lots of new recipes that no one had heard of when my first copy was published in 1963).

"Brilliant" is a pure kitchen reference book that is as useful as any dictionary, encylopedia, or the Internet. Buy it and then browse through it to familiarize yourself with the contents. You'll be amazed at how often you refer to it.

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