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21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques [Vinyl Bound]

Jeni Wright , Angela Nilsen

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Book Description

July 1 2006
Every cook needs this ultimate quick reference to today's ingredients, terms, tools, and techniques. It's thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it's the information inside that's truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan-and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more. There's lots of advice on ethnic cooking, too.

Product Details

  • Vinyl Bound: 224 pages
  • Publisher: Cassell (July 1 2006)
  • Language: English
  • ISBN-10: 1844034305
  • ISBN-13: 978-1844034307
  • Product Dimensions: 22.1 x 16.3 x 3.3 cm
  • Shipping Weight: 907 g
  • Amazon Bestsellers Rank: #2,099,613 in Books (See Top 100 in Books)

Product Description

About the Author

JENI WRIGHT, author of several Le Cordon Bleu titles, and ANGELA NILSEN, winner of Cookery Journalist of the Year at the 2004 UK Guild of Food Writers Award.

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  3 reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Packed with info Feb. 7 2007
By Stephanie Manley - Published on Amazon.com
Format:Vinyl Bound
A cooking bible can be so helpful when it comes to unusual ingredients, and cooking techniques. I have often been left wondering, and been forced to go through multiple sources to find out information on a particular ingredient. For example did you know Cilantro is also known as Chinese Parsley?

Jeni Wright makes a book that is made for the kitchen. The cover of the book can be wiped off from splashes and splatters, as the cover was designed for use in the kitchen. I like that with each entry, she will tell you how to choose the ingredient, what it will taste like, how to store it, its preparation, and what it can be used for. Often small recipes are given to have demonstrate the use of the ingredient.

The book also spends much time going over meat of many varieties and dairy products. When covering the meat, she tells you about the different cuts of meat, what they should be ideally, and then how to prepare these cuts. A few recipes are given as well so you can prepare food. When it comes to the poultry she gives all of the information about cuts, what they should look like ideally, and how to prepare, but she also spends time telling you how to cut up a chicken, duck, and even pheasant.

21st Century Cook is a wonderful book packed with all sorts of information. With this book, I can easily find information about techniques and ingredients. I like that she covers the common, and not so common techniques and ingredients. This book would be a great addition to anyone's cooking library.
1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent! Oct. 25 2009
By Busy Nanni - Published on Amazon.com
Format:Vinyl Bound|Verified Purchase
Excellent book for new cooks as well as accomplished cooks. This book gives details on kitchen tools, vegetables, fish, spices, fruits, meats, etc..... It also explains what different terms mean such as boiled, broiled, poached, acidulate, bain marie, etc.....
Highly recommended - purhcasing more for family members!
2 of 3 people found the following review helpful
5.0 out of 5 stars Had to share with friends May 14 2007
By JLK - Published on Amazon.com
Format:Vinyl Bound|Verified Purchase
I loved this book so much that I had to buy 2 more to give as gifts!

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