The Basic Gourmet: 100 Foolproof Recipes and Essential Techniques for the Beginning Cook

Rating:
Summary: My "other" Joy of Cooking
Review: I am the kind of cook who routinely misreads tbl. for tsp., wonders how long "browning" should take (and keeps poking to see what the underside looks like), and tries to substitute ingredients--all with disasterous results. The Basic Gourmet has been a lifesaver for me in this regard: it tells me exactly what I need to know when I need to know it, and it doesn't leave me guessing or, god forbid, interpreting.

The book's first section lists and discusses equipment in detail, setting a teacherly--not bossy or condescending--tone that continues throughout its many delicious recipes, each of which is followed by tidbits such as when you might want to substitute one herb for another, what might make a good accompaniment, etc. The book is detailed and packed full of tips and suggestions, but it doesn't bury the information so that a beginning cook can't see the forrest for the trees. From scrambled eggs and omlet flipping techniques to stuffed pork chops, this cookbook covers all the basics while managing to treat its readers like the potential gourmands they are: even the scrambled egg recipe makes me feel like I'm sitting down to really appreciate a meal rather than taking baby steps or just "making do" for dinner that night. The authors anticipate common mistakes and questions, explain their terminology, give a range of preferred options for altering a recipe, and, best of all, have included all the information you need for each recipe with the recipe itself--not in an index or introductory section somewhere else in the book.

I love my Joy of Cooking, and I refer to it and the Silver Palate often, but this is the cookbook that I learned from and to which I regularly return. This is a great cookbook for beginners, well-conceived and well-executed, and very well designed.

Rating:
Summary: Beginner's luck
Review: The beginning cook will appreciate this beautifully photographed book. In addition to 100 simple recipes, complete with variations and tips, the book offers advice on cookware, terms and ingredients, buying and cooking vegetables, fresh fish, even eggs.

Many recipes include information on freezing, doing ahead and cutting calories. Well-organized and easy to use, featuring dishes as simple as roast chicken or mashed potatoes, as impressive as chilled salmon with mayonnaise, and as hearty as braised lamb shanks, this is an all-round useful and attractive volume

Rating:
Summary: An excellent starter cookbook for anyone.
Review: This is great cookbook for dedicated beginners who want to learn to really cook not just get by. The recipes are varied and once you master them are easily adapted and changed around to suite your sense of adventure. The zucchini bread and chocolate gingerbread are always a hit and the tabbouleh page is the dirtiest page in the book...always a sign of a good cookbook...pages that stick together!