How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know

The Q & A are very informative. I've read some of the recipes Meyers ut in this book elsewhere (as in Catalan Paella years ago in a magazine); some of the recipes are new to me. As a group, the receipes are super, just what I'd expect from Perla Meyers.

I am a cataloger and this book came across my desk. How many times have I had questions about food like how fresh it is, how to keep it from drying out, how long and the best way I could refrigerate it and the best way to prepare it. I am just giddy with delight to find a book that is finally answering questions that have come up over my many years as a household cook. This book is a treasure for the new cook and a blessing for the older one. My next gift to my sons, who will be starting their own households soon, will be this great cookbook and text. *Three words to describe this book would be entertaining, informative and practical.

This is a very good book for those just beginning on the road to being a great cook, but it has a lot of little thoughts and reminders for everyone. Enjoying this one immensely.

As a hobbyist chef who enjoys entertaining friends and associates at dinner parties, I found the book filled with interesting tips, which might have been useless to more professional chefs but added to my more limited store of kitchen techniques. And the book is written in such a way that it compelled me just to read it, even when I wasn't looking for a specific suggestion or solution.

I recently developed a great interest in cooking, but didn't know what to get, what the differences betweenproducts were, what to use with what, etc. I cook for my boyfriend and myself every night and try to make different and exciting dishes, but in order to do that, you need to know specifics and understand some basics. That is what this book gives. I've always searched for a cookbook that I could read through easily without constantly having to checking other parts of the book for clarification. I've only gone through the first chapter "Kitchen Equipment & Utensils," but it's amazing how much knowledge I've already learned. I used to go into stores like Sur La Table because I always loved cooking equipment, but I never understood what the many utensils were meant to do. This book has helped me with a lot of basics - like what the differences are between cast-iron skillets, sauce pans, copper pans, etc. Also, she gives you tips throughtoutthe book - how to season the skillet, maintain your wooden cutting board, and much more. They're things you would normally learn from your mother. For someone who is just getting into cooking, she provides her favorite labels on things from types of equipment to brands of olive oil. I just got the book yesterday and haven't been able to put it down. Also, last night I made one of her recipes, Tuna Tartare. It was REALLY great! I've always ordered it in restaurants, but never tried to make it at home. My boyfriend was saying how he was full and couldn't really eat much. He finished his ENTIRE portion! Great stuff! The ingredients most recipes call for are things you will definitely be able to find at a local fine food/health store. I definitely recommend anyone just getting into cooking to get this book. Easy reading and easy to understand!