© Notes on Cooking
Notes on Cooking
My favorite new book on cooking has no recipes. "
Notes on Cooking" by Russell Reich and Lauren Braun Costello, is like the food version of the essential writing manual “
The Elements of Style.” The concise, witty compendium includes 217 bits of wisdom, outlined into sections like “meat,” “bread & pastry” and more abstract topics like “the cook’s role.” Some highlights:
#38: Be wary of single-use gadgets.
#84: Command the heat.
#114: Stock is its own ingredient.
#150: Chicken is the test of a cook’s versatility.
#217: Always be cooking.
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