| The best way to learn how to cook-be it a simple dish or somethingmore complicated--is to watch anexperienced chef at work. The nextbest thing to a live teacher is thisbook, based on the McCall sCooking School. For every recipe there are step-by-step word-and-picture instructionsthat show you, as well as tell you,exactly how the dish is made. Froma series of four to eight color photo-graphs, the home cook can seeeach part of the preparation andwhat the dish looks like at everystage. Accompanying each recipeis a full-page, full-color photographof the finished product. This unique cookbook is a naturalfor beginners and expert cooksalike. It is a boon for everyone whohas wanted to try things like ChickenSalad in Aspic, or delicate pastries,or even Hollandaise Sauce, but hasalways been afraid of the compli-cated directions. And if you haveever attempted to follow deceptivelysimple souffle instructions, forexample, "gently fold egg whitesinto sauce~ you know that getting itright is a hit-and-miss propositionunless you ve actually seen thetechnique done by an expert. The recipes cover every coursefrom appetizer to dessert; they havebeen scaled to every budget; theytake into account all sorts of occa-sions from a simple, inexpensivefamily dinner to an elegant French |
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