Clara Paul and Eric Treuille run Books for Cooks, a bookstore in London’s Notting Hill section that specializes in all varieties of cookbooks.
Each day they select a few recipes from the hundreds of cookbooks on their shelves and prepare a luncheon menu in a small kitchen that is part of the bookstore.
In an interesting twist, Clara and Eric have written their own cookbook titled, 200 Skills Every Cook Must Have: The Step-by-Step Methods that Will Turn a Good Cook into a Great Cook.
Clare and Eric explain their cookbook’s premise in the book’s introduction when they reveal they wanted to write the “ultimate book that answers all the queries, question, and uncertainties that every home cook has, however experienced or confident they might be.”
The authors begin their book discussing sauces, which are important not only for the flavor they contribute to each recipe, but also because they often form the basis of other recipes. Here, from the Sauce Skills section of “200 Skills Every Cook Must Have” are 10 sauces the authors believe every cook should know how to make:
Each sauce presented is accompanied by a list of tools and ingredients needed to make it, as well as an easy-to-follow method and color illustration. While the authors tend to lean towards the person who is just learning to prepare food, there is something in the book for every cook, no matter his or her level of expertise.
Each day they select a few recipes from the hundreds of cookbooks on their shelves and prepare a luncheon menu in a small kitchen that is part of the bookstore.
In an interesting twist, Clara and Eric have written their own cookbook titled, 200 Skills Every Cook Must Have: The Step-by-Step Methods that Will Turn a Good Cook into a Great Cook.
Clare and Eric explain their cookbook’s premise in the book’s introduction when they reveal they wanted to write the “ultimate book that answers all the queries, question, and uncertainties that every home cook has, however experienced or confident they might be.”
The authors begin their book discussing sauces, which are important not only for the flavor they contribute to each recipe, but also because they often form the basis of other recipes. Here, from the Sauce Skills section of “200 Skills Every Cook Must Have” are 10 sauces the authors believe every cook should know how to make:
- Classic Tomato Sauce
- Basic Vinaigrette
- Gravy from cooking juices
- Béchamel Sauce
- Hollandaise Sauce
- Béarnaise Sauce
- Classic White Sauce
- Crème Anglaise (a sweet French sauce)
- Ganache (Chocolate Sauce)
- Crème Patissiere (a vanilla cream sauce)
Each sauce presented is accompanied by a list of tools and ingredients needed to make it, as well as an easy-to-follow method and color illustration. While the authors tend to lean towards the person who is just learning to prepare food, there is something in the book for every cook, no matter his or her level of expertise.
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