The Cook's Book of Essential Information: A Kitchen Handbook

By Barbara Hill

Book Overview

"This kitchen reference book is packed with all kinds of information that has never been compiled in one book before."- Chicago Tribune Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions. A complete compendium of- . Common Cookbook Terms & Abbreviations . Ingredient Substitutions . Temperatures and Cooking Times for Dozens of Foods . Finest Kitchen Equipment . Storage Life for Frozen, Refrigerated, and Shelf Foods . Food Additives-the Safe and the Unsafe . Nutritional Guidelines . . . and More! Answers to the food questions you really ask- How many graham crackers are needed for one pie shell? Can I substitute cocoa for chocolate squares in a recipe? Which buy on eggs is best-medium, large, or extra-large? How long will a jar of mayo keep in the refrigerator? What's the cooking time for lobster?

• Format: Paperback
• Language: English
• ISBN: 0440502632
• ISBN13: 9780440502630
• Release Date: November 1990
• Publisher: Random House Publishing Group
• Length: 336 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.9" x 5.6" x 8.5"

Customer Reviews

a great find for any kitchen

This book is exactly what the title says: essential. This has something for beginning to advanced cooks. The first chapter covers definitions. What's the difference between dice and chop? How do you braise? All covered in this book. It also covers how to plan menus and shop, what the well-stocked kitchen needs, how to store foods. It covers food additives and nutrition as well. But the most useful chapter, I think, is the one that's called "How much of What." How many egg whites or graham crackers make one cup? How large a roast do you need? It goes by weight, volume, and serving size. This book is very helpful.