Sunday, October 20, 2013


For all those who know me, I cook by experimenting, not always using recipes.  I enjoy it but I am never sure if what I prepare will come out decently. Sometimes I need help.

Aside from all the cookbooks around, I have in my possession a wonderful book entitled, "Brillant Food Tips and Cooking Tricks" by David Joachim.

Not only does it contain over 900 recipes, but it has "5,000 ingenious kitchen hints, secrets, shortcuts and solutions."

This book is one of the few in my kitchen which is opened all the time.  So much better than searching Google for all the answers on different sites while greasy hands are all over your keyboard or screen.  All you need to know is in one book and who cares if the pages get a little dirty?

When you first open the book and look at the inside cover, the chart of Common Cooking Measures and Equivalents will be worth the price of the book. Then there is the Guide to Pan Sizes. This is followed by Common Temperatures and Conversions and Container Size Equivalents.

Turn to the back inside cover and find "Emergency Substitutions."  It reads, "if you're out of this...use this..."  You just might save yourself an extra trip to the supermarket.

The book structure is in alphabetical order. You don't even have to go to the index, just open to the letter of the subject you want to know about and there it is.

Do you want to learn how to extract pulp from fresh corn kernels, learn about mushrooms, how to choose oysters, how to butterfly a pork loin or how to cook "en papillote?"  Read this book and find out.

All you need to know under one hardcover book.  

The edition I have was published in 2001 and I have not found a newer version on Amazon so this must be it.

Check it out on and see if this book needs to be part of your kitchen. My kitchen can't live without it.

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