The Basics

(Hardback)

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Description

Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out.

Reviews

"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."
--Martha Stewart

"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, "The Basics" zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, "The Basics" plunges onward into contemporary cuisine."
--Jonathan Hayes, "The New York Times Magazine"

Author Bio

Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers.
Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including "The House of Books."