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An Instruction Book on Six Basics of Cooking |

An Instruction Book on Six Basics of Cooking

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Jennifer Clair’s “Six Basic Cooking Techniques: Culinary Essentials for the Home Cook” uses straightforward text and photos.

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Tony Cenicola/The New York Times

Jennifer Clair, who has taught small hands-on cooking classes in Manhattan since 2002, has assembled some essential lessons in a book. “Six Basic Cooking Techniques” uses straightforward text and photos to cover knife skills, meat cookery, pan sauces, roasting vegetables, blanching vegetables and preparing leafy greens. Each section gives a handful of recipes, mostly simple and very sound, and advice on equipment. But I was surprised that she does not mention cast iron as an option for skillets: “Six Basic Cooking Techniques: Culinary Essentials for the Home Cook” (HCNY Press, $19.95), homecookingny.com.

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Category: Skillets  Tags: ,  Comments off
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