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The Improvisational Cook by Sally Schneider
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The Improvisational Cook

by Sally Schneider

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This is how I cook, using the recipe as a guideline. Having a writer who understands that and suggests alterations right there on the page, heaven. Plus the food is great, starting from fresh ingredients and going straight to something nourishing and delicious without a lot of excess fuss. ( )
  bunwat | Mar 30, 2013 |
I've gotten a lot of great ideas from this book. However, it is uneven. Some ideas just aren't practical for everyday or for how my family eats. Instead of cooking straight out of this book, I mostly use it for inspiration. It is a beautiful book just to browse through.
  sturlington | Mar 26, 2012 |
The bible of flavour combinations. ( )
  Autodafe | Apr 11, 2008 |
I like the *idea* of this book, but I can't say it's been much of an influence yet. I have tried some winner recipes from here, like the duck. ( )
  BrianDewey | Aug 7, 2007 |
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Amazon.com Product Description (ISBN 0060731648, Hardcover)

In The Improvisational Cook, Sally Schneider helps home cooks declare their independence from recipes and set lists of ingredients and offers an invitation to a fun, more spontaneous way to cook with whatever is on hand. But how do you become an improvisational cook?

Once you understand how a basic technique or a recipe works, you can then begin to improvise. Start with one of The Improvisational Cook's essential recipes, such as Caramelized Onions. A special "Understanding" section follows, explaining the internal "logic" of the recipe and its creative possibilities. With that in mind, a savory onion jam; a real onion dip; a quick bruschetta topped with the onions, anchovies, and olives; or a rustic onion soup with dried porcini mushrooms is just a step or two beyond. Sally's notated improvisations illustrate simple, clever approaches and can be followed as is or used as a jumping-off point.

The possibilities are endless. Slow-roast fish at 300 degrees, along with some cherry tomatoes and olives for a sauce. Prepare a savory lemon jam to go with lamb or veal chops, or turn it into a cake filling. Roast a whole lobster instead of a fish in a salt crust. Add minced rosemary or Earl Grey tea to butter cookie dough. Turn a brownie batter into an elegant pepper-scented chocolate cake.

Sally gives you the know-how to embellish, adapt, change, alter, modify, and experiment in your cooking with plenty of encouragement and helpful information -- the tools and insights you need to find your own voice and cook improvi-sationally. These include an exploration of the "inside" of improvisation -- the creative mind-set, where to find inspiration, how to deal with the unexpected, practical approaches to learning "what goes with what," including a chart of classic flavor affinities, and tips on organizing your kitchen to make improvising easier, from long-keeping pantry staples to makeshift tools.

Using The Improvisational Cook, you'll discover a way of cooking that's fun, unfussy, and truly pleasurable. Everyday cooking can become creative every day.

(retrieved from Amazon Thu, 12 Mar 2015 18:18:57 -0400)

(see all 2 descriptions)

A collection of easy-to-follow recipes demonstrates how to use atypical food and flavor combinations in order to enhance basic dishes, in a volume that demonstrates how to transform French toast into French Toast Gratin and roasted tomatoes into puttanesca sauce.… (more)

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