Was recently wandering with M through our favorite antique/resale store, Treasure Aisles, when I ran across this volume. My heart leapt in response, for On Cooking: Techniques from Expert Chefs came to me as if in answer to a deficit in my culinary approach: I don’t know enough about how to cook. It’s one thing to robotically follow recipes, which I do on a regular basis; it’s another thing altogether to understand the principles of cooking, the how and why of the process (as opposed to the what).
So, yeah, we’re giving this textbook a try. It is a pre-owned copy of the third edition (the title is currently at the fifth edition), which is fine by me. I’ll let you know how my culinary studies go.
