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Each recipe includes a What We Wanted statement (in the case of french fries, for example, "Golden brown fries with a nice crunch on the outside and an earthy potato taste"); explores various dish approaches (the perfect fat for fries is investigated and determined, among other cooking issues); What We Learned ("Use russet potatoes, soak them in ice water, and fry in peanut oil twice); the recipe itself; and other features such as Testing Lab (a detailed view of the dish's perfecting process). A full range of dishes are explored, from puréed soups, sandwiches, and barbecue fare to holiday dinners, seafood classics, and sweets such as apple pie, bar cookies, and chocolate desserts. Fully photo illustrated, and with useful step-by-step technique drawings, the book is a valuable kitchen resource that will help readers cook better. --Arthur Boehm
Copyright 2001 Cahners Business Information, Inc.
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