Dear Home Cooks,
I vividly remember the day after I graduated from culinary school. It was a turning point and I wanted to make sure I remembered and made good use of what I had learned. I had already been teaching cooking classes for several years and I wanted to sort out the most important ideas to pass on to my students who would be cooking at home without professional equipment.
So I sat down and made a list. I wrote down every tip I could think of. Then I went back through my notes from other cooking schools and all of my years of intense hobby cooking and added more. From that moment on, I began designing classes that illustrated the tips and techniques that kicked up flavor and made me a better cook. Over the next few years, I taught them to many others, incorporating my own personal touches. The natural culmination of that experience is this book. Every one of the tips I wrote down is somewhere in this book with an example of how it works.
So home cooks...this book is for you. It's chock full of professional tips that really work at home. It's about intensifying flavor and taking the stress out of cooking by planning ahead. It's about mastering the basics and understanding how one recipe can become many other things. It's about how to turn any recipe into something you really love to eat and how to save money doing it. It will help you make simple, beautiful and tasty, yet inexpensive food prepared right at home.
All the major cooking techniques are covered, so what you learn can be applied to every future meal you make. There is also emphasis on what can be made ahead, what to do with leftovers. The answers are all in this book. You can simply read it and learn techniques that will help you make other recipes taste better. There's something here for everybody. I know that cooks of all levels will enjoy it and learn from it. As Chef Misiak says in his review, it has two years of cooking school between its covers.
Enjoy!
Chef Lynn
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