Cool Hunting
This book of essential techniques and basic recipes was a success in Belgium, France and the U.K., and is finally coming out in the U.S. on 15 June 2007. This small black book with gilt pages packs a much larger punch than its size infers.
The basics covers all of the culinary bases, including classics and new techniques such as sous vide and foams. Each basic is presented on a single page, with a photo on the facing page. The writing and recipes are straightforward and very manageable (by Filip Verheyden), and the photography (by Tony Le Duc) is beautifully shot.
We've got three copies to give away to CH readers. To enter, go to the "Contact" form at the bottom of the home page and select "The Basics contest." Send us your favorite basic. The top three will be posted on the site, and each reader will receive an autographed copy of the book. Please submit your entry by Midnight, 24 April 2007.
The Basics: The Techniques of Continental Cooking is available at Amazon and Amazon UK.
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"If you want to cook well you can't do it without the basics. If you want to experiment, you need these basics even more." From chicken stock to foie gras foam, it's all explained in The Basics: The Techniques of Continental Cooking. Due out in the U.S on 15 June 2007, it's available for pre-order from Amazon. The following three winners were chosen from...
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