Notes on Cooking is an essential primer that can help anyone become a better cook -- without a single recipe. The book's 217 notes deliver the indispensable culinary truths, the highest standards of conduct, and the timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Here is what every cook needs to know, beyond the recipe. In assertive, no-nonsense language, the notes provide explanatory commentary, helpful examples, and rare quotes by great chefs and others as diverse as Georges Auguste Escoffier, Leonardo da Vinci, Daniel Boulud, and Alice Waters. They include, as well, life lessons about how to bring delight, how to recognize quality, and how to see beauty in simplicity that are as valuable outside the kitchen as they are inside. Until now, such enduring good advice has rarely been found outside a professional setting. 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. Notes on Cooking is the second in the acclaimed Notes on ... series by RCR Creative Press. The first was Notes on Directing by Frank Hauser and Russell Reich, a triple award-winner endorsed by Dame Judi Dench, Sir Ian McKellen, Sir Tom Stoppard, Sir Richard Eyre, Rosemary Harris, and Edward Albee.
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