Cooking A-Z

I've bought three copies of this over the years. The recipes are very well-tested, to the point of being foolproof. The boeuf en daube and split pea soup are constant favorites in my house.

Every recipe I have tried has been excellent! You can truly cook like a gourmet with this book.

This book has some recipes but more importantly if you have ever come across a recipe and you didn't know what an ingredient was or how to do a certain technique this is the book you need to have. The recipes it does have are staples. The pictures are great too!!

This is not a cookbook but a culinary encyclopedia of terms, techniques and ingredients with great recipes. The perfect gift.

Have you ever found yourself wondering, "What really is the difference between Ice Cream, Sherbet, Sorbet, and Gelato?" or "Is Allspice just a blend ALL Spices?" or "Do I really need to sift my flour?" All of these questions, and many, many more are easily answered in this amateur chef's bible. Even though it is primarily a reference book, I've frequently been drawn into reading parts of it like a novel while doing a "quick" check of some obscure ingredient.Whenever I have a question about food, cooking, or ingredients, this is the first place I turn. When I'm through, I frequently find myself exclaiming to my wife, "This really is a GREAT book!" From Abalone to Zucchini, this colorful reference guide to all things culinary is a must for every kitchen!