Toledosugar on 08/28/2008
|For those of us who have neither the money, time nor inclination to attend a prestigious cooking school in New York City, there is an alternative. There are some very good books that will teach you the terms you need to know and the techniques. As for the fancy knife skills, if you remember that all of the things you slice and dice need to be around the same size for even cooking your only decision is how pretty you want them to be and is it worth the practice. That's up to you. As for the book, may I suggest "Michael Field's Cooking School". He had a top notch school in New York for many years and he takes the time to carefully explain each step in language you will understand. So, a baked potato will come out as perfectly as a boeuf a' la mode in aspic.|
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