“The Cook’s Book,” (DK, edited by Jill Norman, $50) a compendium of tips and techniques from some of the world’s best-known chefs is worth more than its weight in yen, dinars, francs, pesos, Susan B. Anthony dollars, whatever. And it weighs 10, maybe 12 pounds.
Whatever you might be interested in preparing for guests – delivered by such familiar names as Charlie Trotter, Norm Van Aken, Rick Bayless and Greg Malouf – can be found within this book’s 600-plus pages.
Or prepare meals from such less-well-known luminaries as Ferran Adria from Spain, who made foam a food phenomenon; Peter Gordan from New Zealand, who fancies the food of the Moors; Hisayuki Takeuchi, who grew up in a farming family in Japan.
American, Indian, Kiwi, Japanese – they all speak the language of food. Their innovative, creative and sometimes whimsical interpretations of ingredients make this beautifully photographed book perfect for the experienced home cook or the adventurous novice.
– Ellen Sweets
