Susan Sampson is the editor and writer of the largest daily newspaper in Ontario. She keeps on top of all food-related developments, tests, and develops recipes, reviews cookbooks, and experiments with all kinds of kitchen gadgets,
There are thousands of such gadgets, and if you decide to acquire only a fraction of them you won’t have space in your home kitchen.
In this highly informative and voluminous book, she provides outstanding information about tools, shopping, pantry basics, storage tips, basics of shopping for produce, meat, poultry, and fish. She ahs also devoted considerable space to useful cooking techniques, classic dishes, baking, entertaining, and kitchen safety cum hygiene.
Although North American authorities control food supply sources, food poisoning occurs frequently. Most of these can be attributed to ignorance of kitchen hygiene and shopping.
The savvy cook avoids buying processed food as most of the people handling food in food distribution centres lack basic hygiene rules.
This book must be studied chapter by chapter, and used a s daily reference to absorb all the information it contains.
There are a few recipes, but most of the content is about details a lot of people including professionals don’t know.
If you want to know about knives, read page 19 and pages on slicing and dicing properly. You would be pleasantly surprised to learn a lot about such common and reoccurring activates.
If you want to buy pots and pans, she provides valuable information about quality, availability, sizes, and much more.
Cooking basics and useful tips make up a large part explaining blanching, simmering, frying, baking, stir-frying, searing, grilling, and smoking.
12,167 Kitchen and Cooking Secrets is an invaluable book for everyone including apprentices and professionals.
It should be mandatory reading for all culinary and restaurant management students.