Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Notes on Cooking: A Short Guide to an Essential Craft
    Notes on Cooking: A Short Guide to an Essential Craft
    Notes on Cooking: A Short Guide to an Essential Craft
    Ebook340 pages1 hour

    Notes on Cooking: A Short Guide to an Essential Craft

    By Lauren Braun Costello and Russell Reich

    4/5

    ()

    Read preview

    About this ebook

    As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cook without a single recipe. The book’s 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations.

    The notes provide explanatory commentary, helpful examples, and insights from Alice Waters, Daniel Boulud, Georges Auguste Escoffier, Leonardo da Vinci, and many others. They also include life lessons about how to bring delight, how to recognize quality, and how to see beauty in simplicity. For the beginner wanting to improve, the seasoned expert looking to review the highest culinary standards, or the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence, Notes on Cooking provides a unique and invaluable apprenticeship.

    LanguageEnglish
    PublisherRCR Creative Press
    Release dateJun 1, 2009
    ISBN9780972425537
    Notes on Cooking: A Short Guide to an Essential Craft

    Related to Notes on Cooking

    Related ebooks

    Related podcast episodes

    Related articles

    • Article

      Eastern Promise

      Jun 5, 2020

      Eastern Promise
      7 min read

    • Article

      The 9 Best Cookbooks of 2017

      Dec 16, 2017

      The 9 Best Cookbooks of 2017
      9 min read

    • Article

      The Why of Cooking

      Apr 25, 2017

      The Why of Cooking
      10 min read

    • Article

      Laila Gohar

      Aug 2, 2020

      1. AN EVERLASTING MEAL: COOKING WITH ECONOMY AND GRACE (SIMON & SCHUSTER, 2012) BY TAMAR ADLER “This is definitely in my top three books. Tamar Adler is a great writer. I also really identify with her cooking approach, and especially her views on fo

      1 min read

    • Article

      The 7 Best Cookbooks of 2018

      Dec 17, 2018

      The 7 Best Cookbooks of 2018
      7 min read

    • Article

      Best Cookbooks Of 2022

      Dec 26, 2022

      Best Cookbooks Of 2022
      23 min read

    • Article

      Inside The Pizza Oven

      Mar 19, 2020

      Inside The Pizza Oven
      1 min read

    • Article

      Storecupboard Stars

      Sep 23, 2021

      Storecupboard Stars
      6 min read

    • Article

      Meatballs the Spanish Way

      Jan 11, 2019

      Meatballs the Spanish Way
      5 min read

    • Article

      Salade Lyonnaise

      Apr 7, 2020

      Salade Lyonnaise
      6 min read

    • Article

      The Story Behind Why Magnus Nilsson Is Closing Fäviken

      May 13, 2019

      JARPEN, Sweden - Magnus Nilsson is sitting in the April sun looking out at the garden at Faviken, his 24-seat restaurant in Jamtland, in central Sweden. The snow is melting fast and the garden, one of two that supplies about half of the restaurant's

      5 min read

    • Article

      Letter From The Editor

      Jan 3, 2023

      Letter From The Editor
      3 min read

    • Article

      All In The Details

      Aug 1, 2022

      KEEP YOUR KITCH-EN ORGANIZED Cooking is definitely more fun when you know where everything is and your supplies are within arm’s reach. GET YOUR MISE EN PLACE TOGETHER Read the entire recipe before anything else, assemble the ingredients, prepare the

      1 min read

    • Article

      Zing And Bite

      Jan 2, 2020

      Zing And Bite
      5 min read

    • Article

      Eating with Andrew, Naturally

      Sep 16, 2019

      Eating with Andrew, Naturally
      11 min read

    • Article

      The Artful Baker

      Sep 2, 2021

      The Artful Baker
      10 min read

    • Article

      The Learning Guide To This Issue

      Feb 24, 2022

      At the top of each recipe, you’ll find a key code. Here’s how to read it: | ADULT: YES | HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 1 HOUR | MAKES: 6 SERVINGS ADULT “Yes” means you need an adult to help you. “No” means you can do it by yourself. Always

      2 min read

    • Article

      Side Dishes

      Oct 7, 2020

      Side Dishes
      9 min read

    • Article

      Living

      Aug 1, 2022

      Chef, best-selling author and sustainability champion Melissa Hemsley shares easy and uplifting recipes from her new book to help you feel your best without the stress Known as an advocate of easy and affordable healthy food that everyone can enjoy,

      6 min read

    Reviews for Notes on Cooking

    4/5

    18 ratings1 review

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 5/5
      This book is like having a no nonsense friend who really wants to help you become a wonderful cook. It is well organized and beautifully written.

    Book preview

    Notes on Cooking - Lauren Braun Costello

    PRAISE FOR

    Notes on

    COOKING

    "In Notes on Cooking, Lauren Braun Costello and Russell Reich bring you indispensable advice, experience, and know-how of many great chefs. This handsome book is both inspirational and practical, and a superb addition to the library of any passionate cook."

    – DANIEL BOULUD, CHEF, RESTAURANT DANIEL

    "Concise, focused, and sensible. Notes on Cooking is full of useful advice for young chefs. Well worth reading."

    – JACQUES PéPIN, CHEF, COOKBOOK AUTHOR,

    AND PBS–TV COOKING SERIES HOST

    "Notes on Cooking is exactly what it says it is: a short guide to an essential craft. There’s enough wisdom here to inspire any home cook or seasoned professional."

    – DAN BARBER, EXECUTIVE CHEF/CO–OWNER, BLUE HILL

    "I wish Notes on Cooking had been written about 35 years ago, when I started cooking professionally. It is an excellent source of level-headed, practical, and essential advice; an indispensable and wonderfully succinct compendium of knowledge for anyone, both veteran and novice, who is involved with food preparation."

    – MICHAEL ROMANO, CHEF,

    UNION SQUARE HOSPITALITY GROUP

    Every cookbook should have this short book as a preface. It is the unmeasured recipe for the systematic, creative, and fun act of cooking. The message and guidance of this book is invaluable to all who dare to enter the delicious world of food preparation.

    – LIDIA MATTICCHIO BASTIANICH, HOST, LIDIA’s ITALY

    An abundance of tips, ideas and caveats. The list of food adjectives is one I’ll refer to myself and the list of recommendations is indispensable. The food pairings are the most insightful I’ve ever seen. Work well done.

    – JAMES PETERSON, FIVE–TIME JAMES BEARD AWARD WINNER

    "I love the short statements that lead to long reflections. They bring me back to basics that pare away the ‘nonsense’ in the kitchen…. Listen to the common sense of Notes on Cooking and you will find yourself a happier cook."

    – DOROTHY HAMILTON, FOUNDER & CEO,

    THE FRENCH CULINARY INSTITUTE

    It’s amazing how much cooking wisdom, sense, and technique is crammed into this little book. It’s like Mom, James Beard and Julia Child, Harold McGee and Escoffier all together in the expurgated version.

    – GAEL GREENE, INSATIABLE–CRITIC.COM

    Also co-authored by Russell Reich

    Notes on Teaching

    Notes on Directing

    Notes on Cooking: A Short Guide to an Essential Craft

    by Lauren Braun Costello and Russell Reich

    © 2009 by RCR Creative Press Incorporated. Printed and bound in the United States of America. All rights reserved. First printing 2009.

    Published by RCR Creative Press Incorporated, New York, New York

    No part of this book may be reproduced or transmitted in any form or by any means without written permission from the publisher. Contact via RCRcreative.com

    Although the authors and publisher have made every effort to ensure the accuracy and completeness of information contained in this book, we assume no responsibility for errors, inaccuracies, omissions, or any inconsistencies herein.

    IMPORTANT: The authors cannot accept responsibility for any medical, nutritional, or food safety issues. If in any doubt whatsoever, seek advice from a certified doctor, nutritionist, or food safety expert.

    NOTES ON is a trademark of RCR Creative Press Incorporated and may not be used without written permission.

    Jacket design by Julia Reich and Daniel Tamman. Illustrations by Eric Kittelberger and Daniel Tamman. Interior design by Pneuma Books, LLC.

    Also by Lauren Braun Costello

    The Competent Cook: Essential Tools, Techniques, and Recipes for the Modern At–Home Cook

    Cataloging–in–Publication

    (Provided by The Donohue Group)

    Costello, Lauren Braun.

      Notes on cooking : a short guide to an essential craft / Lauren Braun Costello,

    Russell Reich; [afterword by Dorothy Hamilton].

    p. : ill.; cm. -- (Notes on--)

    Includes bibliographical references and index.

    ISBN: 978-0-9724255-3-7

    1. Cookery--Handbooks, manuals, etc. 2. Cookery--Quotations, maxims, etc.

    I. Reich, Russell, 1963- II. Hamilton, Dorothy M. III. Title.

    TX652 .C67 2009

    641.5 2008939351

    PRINTED AND BOUND IN THE UNITED STATES OF AMERICA

    on acid ∞ free paper

    18 17 16 15 14 13 12 11 10 09        01 02 03 04 05 06 07 08 09 10

    DEDICATED TO

    MARCIA S. COHEN

    AND IN MEMORY OF

    FRANK HAUSER

    Table of Contents

    Notes on Notes on Cooking

    More Notes on Notes on Cooking

    I. Understanding the Recipe

    1. Read the recipe

    2. Read it again

    3. Read at least three similar recipes

    4. If it’s in the title, leave it alone

    5. Target the result more than the timing

    6. Recognize that recipes are often compromises

    7. When you’re ready, mess with the recipe

    8. Do it again

    9. Do not be surprised by surprising results

    10. Your soul is in the food

    II. The Cook’s Role

    11. The cook’s first job is to delight

    12. Feed others as they wish to be fed

    13. Feed others as only you can feed them

    14. Work from your strength

    15. Aim at mastery of craft, not at art

    16. Don’t TRY to be different

    17. Embrace the mundane

    18. Cook globally

    19. Justify your food in at least two ways

    20. Please, PLEASE slow down

    21. Above all, do no harm

    22. Dare to do less

    23. Preside happily over accidents

    24. Don’t be grim

    25. The best compliment for a cook…

    26. Eat

    III. Tools & Equipment

    27. Nothing about a kitchen should be dark

    28. Cook for the kitchen you’re in

    29. Obtain the basics

    30. Care for your knives

    31. Hold the knife’s handle and blade properly

    32. Dress for the job

    33. Carry two towels

    34. Do not wear perfume or cologne while you cook

    35. Banter down

    36. Use your hands and fingers

    37. Never use your hands and fingers to taste

    38. Be wary of single–use gadgets

    39. Use wet measures for liquids, dry measures for solids

    IV. Procurement & Storage

    40. Use what you

    Enjoying the preview?
    Page 1 of 1