Encyclopedia of Cooking Techniques

Water damaged very badly and has black mold growing on it

This is a great reference book that is appropriate for beginners and more advanced cooks alike. It is broken up into basic food catergories such as "Meats," "Fish and Seafood," "Eggs and Poultry," "Fruits and Chocolate," etc. Each section includes a wealth of information as well as basic recipes. For example, under the chaper on fish, you will find information on how to scale and bone a fish, descriptions of the various methods for cooking a fish, a detailed list of of many different types of fish, and more; plus, there are recipes to illustrate each instruction, description, or list. Most chapters include step-by-step instructions on fundamental technique--ie, "How to make a butter cake," and then include both a basic recipe plus various modifications that can be made to the original. Whenever I find myself unsure about how to do something--eg, how long to boil an egg for hard-boiled--I look it up, and this book invariably has the answer. An excellent resource for all kitchens.

I got this book as a gift from a friend, whose copy I'd been borrowing all the time. It is a very handy reference for all sorts of techniques. It comes with some very basic recipes and useful information (so you can then get creative.) I've run to this book to learn about toasting nuts, skinning fish, shaping loaves and saucemaking. The pictures are beautiful and taken in a consecutive fashion. I have started lending out my copy to friends who know about it. They call me and say "You know that book you have, does it say anything about cooking a whole fish?" Guess what -- it does!While it's not necessarily for the accomplished chef, I highly recommend this book for someone who's been cooking for some time and is interested in improving their techniques or anyone who's just starting out. It makes a lovely gift.