Things Cooks Love: Implements, Ingredients, Recipes
This globe-trotting collection from the Seattle-based cookware chain Sur la Table uses cooking equipment as its inspiration. Authored by Simmons, who writes forFood & WineandCooking Light, this book recognizes that having the most suitable tool is critical to fun and successful food preparation. In the opening chapters, Simmons outlines the basic items a home cook should stock, like a peeler and whisk, before moving on to more sophisticated tools, e.g., a karahi (an Indian wok) and mattone (an Italian terra cotta press). From there, the book is organized by implement: a recipe for a chef's torch, for example, is Roasted Asparagus and Tomatoes with Bubbling Mozzarella; a pommes anna pan produces, well, Pommes Anna with Herbs and Mushrooms. The recipes appeal to a new cook with their precision, so homemade crepes or fresh sushi will seem accessible, especially with the most suitable tool at hand.(May)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.