Review: Essential for any chef's Kindle
Rating: 5 out of 5
Date: 02 21, 2012
I trained as a chef at Westminster College in the 80s, and had some very strict lecturers. Unsurprisingly, when making catering quantities of any recipe, the slightest miscalculation of an ingredient can totally ruin a large amount of expensive food. Back in those days, that meant having something heavy thrown at you by the head chef / lecturer. Being on the receiving end of such an aide-mémoire did give you a good reason to be more careful next time. Perhaps you might have guessed who received more than a couple of these reminders?Aaaaaaanyway, had this guide, or the Internet, or political correctness been around when I was studying, I could have saved a lot of grief!Joyce shows you how to safely increase quantities of ingredients, which cheaper or more readily available ingredients you can substitute, weight and measure equivalents, how to prepare many essential ingredients, basic mixing methods and some top cooking tips for common types of recipe, and much more.This book is a must for any cook's Kindle!