How to Slice an Onion by Bunny Crumpacker
Cooking Basics and Beyond--Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore

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If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

About Bunny Crumpacker

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Bunny Crumpacker was the author of seven books, including The Sex Life of Food. J.S. Picariello is  a copywriter for ad agencies and magazines including New York, People, Parenting, and Reader's Digest.
Published September 1, 2009 by Thomas Dunne Books. 332 pages
Genres: Education & Reference, Cooking. Non-fiction

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Author Crumpacker (The Sex Life of Food, Old-Time Brand Name Desserts, Old-Time Brand Name Cookbook) provides a running start for those new to the kitchen in this down-to-earth guide to cooking.

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