Last week I told you about one of my favorite food magazines, Cook’s Illustrated. Wandering the aisles of the library, I discovered a cookbook that was developed from the magazine.
It’s called The Cook’s Bible: The Best of American Home Cooking. It’s by Christopher Kimball, the founder and editor of Cook’s Illustrated. (Published in 1996)
The book is written the same way the magazine is – very systematically. Mr. Kimball takes ordinary, basic dishes and tests every aspect to give the reader the perfect recipe. There is everything, really everything, here from ways to roast the perfect chicken to the perfect brownie.
There are fifty chapters and an extensive index. Each chapter is loaded with illustrations and charts. Here are a couple of examples:
- The chapter on How to Use Knives covers all the basic knives with pictures of how to hold the knife.
- I liked the Illustrated Guide to Shellfish. Did you know there are over 2,000 varieties of shrimp?
- I also liked The Secret of Yeast Breads: Do you have to proof the yeast and can you knead too much?
- In the Perfect Pie Crust the master recipe calls for cold butter and Crisco.
A novice cook would love this book. An old-time, experienced cook will love it too. This is definitely a food lover’s, well, bible. An excellent guide for good home cooking. I leave you with a quote from the front of the book.
Good home cooking demands the hospitality of a farmer,
the curiosity of a scientist,
the affection of a mother,
the hands of an artist,
and the enthusiasm of a child.
The Cook’s Bible is still available at Amazon. (I’m an Amazon Associate.) Also check your local library.
Talking about food is a regular feature on my blog and others as well. Visit Beth Fish Reads for other bloggers who are participating in Weekend Cooking.