In this revised paperback edition, Sokolov addresses the increased sophistication of even adamant non-cooks in today's food-obsessed climate, while he sticks to the unfussy, straightforward approach that made the original such a hit. Home cooks will learn everything they need for years worth of fabulous meals, from how to decipher recipe measurements, to how to fry an egg, to how to steam a lobster. Even readers weaned on frozen pizza will find recipes they can master, for last minute meals, special occasions and entertaining, and even holidays. Experienced cooks will appreciate the simple elegance of such flavorful dishes as Veal Scallopini or Pears Poached in Red Wine.
Written with Sokolov's trademark wit and wisdom, How to Cook is an invaluable kitchen classic you'll turn to again and again.