Cook's Companion (Paperback) by Swinnerton, Jo
Paperback; Published 3/1/2005; 160 Pages; ISBN 9781861057723
Item #317561 In Stock-
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Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you asking for more. An essential ingredient in any kitchen, The Cook’s Companion is stuffed with food facts, fiction, science, history, and trivia. With a measure of browsing, you will learn: Who invented the tin can. What an arachibutyrophobiac might be afraid of. Why cannibals consider the French to be more delicious than Spaniards. What to do when your soufflé won’t rise. Who risked his life to smuggle seven coffee beans. And why rhubarb can be dangerous. A well-stocked larder for the mind, ready for leisurely feasting or a quick midnight snack.
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Contrary to what you might think, a sharp knife is actually safer than a dull knife. The important thing to remember when chopping and cutting is to let the knife do the work for you. A sharp knife allows you to do that, but a dull knife requires you to exert more pressure to get the job done, which means your hand has a greater chance of slipping.