Want to cook like a chef? This nifty little book, Trucs of the Trade, will help move you in that direction. It’s got recipes from the likes of Lidia Bastianich, Rick Bayless, Rose Levy Berenbaum, Daniel Boulud, Jim Dodge, Dean Fearing, Hubert Keller, Emeril Lagasse, Zarela Martinez, Jean-Louis Palladin, Jacques Pépin, Judy Rogers, André Soltner, Jacques Torres, and Paula Wolfert. But that’s probably not the main reason you want this book.
You want it for it’s tips and trucs. I don’t know why they chose to use the French word truc, which is kind of a special word. Yes, it means trick, but also it’s the word you use for a thing whose name you don’t know, as in “what’s the name of that thing?” or “c’est quoi, ce truc ?” It’s a word like da kine in pidgin Hawaiian, an all-purpose catch-all for the unknown or undefined. The lazy person’s way to avoid precision, a slangy and amusing approach to conversation.
And in this case, here’s what it will get you: a collection of cute little cheffy kitchen tricks, like how to remove beet stains, how to cut cucumber fans, how to tell the gender of an eggplant (no kidding), how to dice onions without tears, how to protect your hands when you don’t have gloves, how to dry-poach pears in salt, how to open quail eggs, how to salvage burned rice, and lots of other things that are cool to know.
Personal chefs and caterers will want this one, but so will any curious cook. If you’re ready to play like the big girls and boys, just leave a comment saying so. If several people would like this book, I’ll put your names in a mixing bowl, give them a good stir, and draw one. I’ll send it to you and I’ll ask you to pay for the postage, if you can, via PayPal. For security and anti-spam reasons, please don’t put your email address or snail mail address in the Comments section. When you comment I see your email address and I’ll contact you soon if I draw your name. Give this book a good home, learn something clever from it, and I’ll be happy.
Tags: Cookbook GiveawayYou can comment below, or link to this permanent URL from your own site.