The Cooks Book: Techniques and
tips from the worlds master chefs
Worth It For Beginners And For Those Of Us Who Can't Get Enough Of Certain Chefs.
If you have somehow never cooked and yet want to, theres always that
troublesome problem of where to begin. Fortunately, The Cooks Book,
edited by Jill Norman and published by those masters of how-to books,
Dorling Kindersley, has answered that question in over 600 glorious pages.
With The Cooks Book you can pick your point of entry and launch yourself
into the world of food with no fear. You could order take-out for
everything but dessert, for example, and start there. And whose holding
your hand? Well, Pierre Hermé, one of the great pastry chefs in the world.
Or how about if you build a dinner party around a fish course and order in
everything else? Charlie Trotter will see you through to an excellent end.
There are fully 18 internationally renown chefs represented between the
covers of The Cooks Book. These are not the sort of folks who generally
give introductory courses, and yet thats what this tome delivers in depth.
Trotters chapter on fish, the way it is lavishly illustrated and carefully
explained, is a publishable masterpiece on its own. But its only one

chapter among 24 that guides the new cook through basic prep and
cooking technique with side trips into a variety of international cuisines.
Everything is explained editorially and visually in this brilliantly designed
production. One glance at the photo of creamy risotto and you’ll know if
your risotto is creamy or not. This isnt to say seasoned cooks wont
find themselves slavishly turning these gorgeous pages and licking their
chops as well. But whats wonderfully important about The Cooks Book is
that it is the answer for any neophyte wondering where to begin. --Schuyler
Ingle
Personal Review: The Cooks Book: Techniques and tips from
the worlds master chefs
I admit to getting this book solely for Dan Lepard and Pierre Herme's
sections. I have books from both of these chefs and so I want as much
new material as possible.
Also, I was interested in Ferran Adria's knowledge being shared (his
comprehensive books are hideously expensive).
It's a small glimpse, but for the price, it's definitely worth getting.
In response to the reviewer who said beurre blanc is not an emulsified
sauce, it is. It's definitely not a vinaigrette, though vinaigrettes are also
perfect examples of emulsified sauces. Emulsions do not pertain to egg-
based sauces. Milk is an emulsion.
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