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The Cook's Book: Techniques and Tips from the World's Master Chefs by Jill Norman

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Notes about this book

  • Eat Your Books

    2006 James Beard Award Winner

Notes about Recipes in this book

  • Chicken livers with pasta, lemon & garlic

    • wester on October 21, 2015

      Easy and tasty. Very mild, not a pronounced liver flavor.

  • Carrot salad

    • amoule on November 15, 2016

      Interesting flavor, but I probably used too much orange flower water. I followed the recipe exactly, but quadrupled it for a crowd. I'd suggest using small or half garlic cloves; a whole garlic clove is a lot for 2 carrots. The paprika and chile powder muddy the color of the grated carrots. If I make this again I'll replace both of those with a pinch of cayenne -- there's plenty of flavor with the cumin, cinnamon, honey, lemon, and orange flower water.

  • Koussa mahshi

    • swegener on February 01, 2015

      So this recipe is in a book trying to teach novice cooks to cook, so the directions need to be more explicit than usual. Which is why I blame the book for not telling me that these needed to be stuffed with COOKED rice. I ended up having to take the stuffing out to cook and eating the zucchini chopped in the sauce with the stuffing.

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Reviews about this book

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Reviews about Recipes in this Book

  • Red berry charlotte

    • Nord1jus

      The fruit, mousse, coulis and the light sponge marry beautifully - simple but definitely one of my favourite summer desserts.

      Full review
  • ISBN 10 0132301490
  • ISBN 13 9780132301497
  • Published Mar 01 2006
  • Format Hardcover
  • Page Count 672
  • Language English
  • Countries United States
  • Publisher Prentice Hall
  • Imprint Prentice Hall

Publishers Text

Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, "The Cook's Book" presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.

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