I should have known from the title, but Six Basic Cooking Techniques was not the right book for me. I'm more advanced with my cooking skills than the audience for which this book was intended. However, my SIL is the perfect audience as she is trying to learn how to cook as they are starting their family. So I gifted her a copy and she loves it - and I can attest that she has greatly improved her cooking skills since reading it!

I have learned so many valuable things, thanks to this book. I took my time reading this one, and soaking up the knowledge. I will be using these tips and tricks for years to come.

Thank you to NetGalley, as well as the publisher for providing me with a digital copy of this book, in exchange for an honest review.

This is a wonderful cook book for the person who cannot make it to a cooking class but enjoys cooking, or would like to increase some of the skills that they already have. I have been cooking since very young when my father would have me in the kitchen and I learned quite a few basics from him. How to hold a knife and cutting meats and vegetables. For me this change when I began cooking in restaurants as I got older and it is there where I began to learn the difference of over and under cooking food. Here in this book the author will take you through a course as if you are working in a restaurant or taking different classes. Learning the difference of using better knifes and difference between each one, how to cut vegetables, meat, and then the proper way of cooking them. How a lot of people think that it is best to always have an extremely hot skillet when really you should lower the temp as you go along which will lower the chance of burning what you are cooking. Using the proper equipment actually does make what you are cooking taste better especially when you spend a lot still for homemade food. This is a good book for the person who wants to learn or even myself you has been cooking and working in restaurants but at times forget what I have learned. An excellent book.

It’s amazing how such a small book as Six Basic Cooking Techniques: Culinary Essentials for the Home Cook can contain so much valuable information for anyone who cooks – beginners to experienced. Jennifer Clair has outdone herself in this excellent must-have cookbook.

The six chapters are Making Friends with your Chef’s Knife, Cooking Meat to Perfection, Making Pan Sauces, Roasting Vegetables, Blanching Green Vegetables, and Cooking Leafy Greens. Believe it or not, those six chapters cover almost everything we need to know when cooking, and the information contained in them is invaluable. There is also a chapter on Recommended Kitchen Equipment.

Although this book doesn’t have dozens of recipes, the recipes featured are new, fairly innovative, and most importantly, very good. We loved the Pan-Roasted Lemon-Rosemary Chicken (it is now an easy, go-to for busy nights), and the Pork Chops with Grape-Rosemary Reduction also makes good use of the rosemary in the garden. There are several recipes for vegetables that make them exciting, like the String Beans with Lemon Gremolata, Garlicky Broccoli Rabe, and her recipe for Tuscan Kale with Almonds and Raisins takes the trendy kale to an ethereal level. The book is worth purchasing for the information on cooking vegetables and leafy greens alone.

Meredith Heuer’s photographs are absolutely phenomenal, and leave no doubt as to what things should look like. They especially are great in the chapter on using a chef’s knife, which anyone who cooks should read and study.

All told, this is a book that should be on every cookbook shelf, and one that will (or should be) used constantly. It makes a perfect wedding gift for a young bride, and is also a good gift for anyone who wants to become a better cook. Sometimes simple is best, and this one has enough good, simple information to help everyone.

Special thanks to NetGalley for supplying a review copy of this book.

Great Presentation!

The author has presented these six techniques identified as culinary essentials in a format that makes them easy to follow. The instructions for each of these techniques are clearly presented in steps and photographs. In addition, the recipes provide the opportunity for the ‘student’ to practice the techniques in a practical way. This is a great reference book for the person who is just starting out in the kitchen or the person who feels a need to improve their skills.

I voluntarily reviewed an Advanced Reader Copy of this book.

If you're a new on the cooking field or an expert looking to upgrade the techniques, this books will charm you. Jennifer's book displays in an easy and artistic way a set of useful and creative techniques: from cutting a onion to delightful recipes.

5 Stars!! I like cooking but I’m not that great at it! This book has actually taught me quite a bit about cooking! I always used packaged sauces & gravy’s because I didn’t know how to make them from scratch but now I do! I may have burnt the sauce a bit but it was still really good! I also learned what that long steel stick is & it is NOT a knife sharpener!! Shocking, I know! I 100% recommend this book to anyone and everyone! I thought I knew a good bit about cooking and this book set me straight on a few things! Like- did you know you are NOT supposed to mince basil, mint or sage?! This was such an informative book and I think everyone will find it useful!
*I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own!*

I loved this book and how it sticks to basic and simple tips and tricks that even I can remember. Some of it is common sense that just doesn't occur to me (stabilize that cutting board!) and other is information on ingredients themselves. I like the 'chefs say' info page, and the 'students ask' page. I am the furthest thing from a chef and this book makes me a bit more comfortable in the kitchen.

The information found here is concise and well-organized, and the accompanying pictures make it easier for the reader to understand what the author means.It provides full instructions and tips for six basic cooking techniques: knife skills, cooking meats, making pan sauces, roasting vegetables, blanching green vegetables, and cooking leafy greens.

Was there a particular cooking technique that the book clarified for you? Yes, quite a lot.
Did any particular recipe spark your interest or (even better) a trip to the kitchen? Hmm, almost all.
Was there a culinary misconception that was set straight? Yes.
Who do you think would benefit most from this book? Everyone.

Some of these techniques–one who ventures into the kitchen–would already know. But that is the title of the books so don't be disheartened and think I already know this. You do know things but you slightly know more and your technique is more finessed now.

I quite liked this. It was a quick read. I read it in a sitting. This book covers the major techniques associated with the basic elements one requires while cooking like I said before. :)

Special thanks to NetGalley and the Publishers for this review copy.

You will learn how to cook like a chef by using these techniques and by applying them to your cooking!
You are challenged to buy a good chef’s knife because you will be using it daily for many years. You are taught how to use the knife (even how you should properly hold it)to mince and chop herbs, garlic and onions.
The first recipe is for vegetable soup, and you are expected to use your new skills when preparing the vegetables.
You are taught how to prepare meat for cooking, you are shown which pan to use, and how to heat the pan, and how to brown it, turn it and check its temperature.
You will learn how to prepare vegetables, and you will learn the different ways of preparing them.
If you are a beginning or a novice cook, you will learn things that you did not know before - enjoy!

I am a huge fan of cookbooks. I love to collect them and page through them, even if the recipes are so complicated and time-consuming that I would never have the patience to follow them. But the latest cookbook I looked through is the opposite. It is a simple, step-by-step, vividly photographed footpath from true beginner to successful home cook. 

If you live in Manhattan, you can take the class yourself. It's Home Cooking New York's most popular class. But for the rest of us, author and founder of Home Cooking New York Jennifer Clair has put into words and photos the content of the class, so we can learn anywhere. 

She starts with the most basic--knife skills. But even before that, she helps you pick out a good, solid chef's knife, the kind you can keep and cook with for a lifetime. She goes over basic chopping and dicing skills, spending extra time on ingredients that require special attention or are used often, onion and garlic. And to practice these new-found chopping and dicing skills, there is a recipe for The Best Vegetable Soup You'll Ever Make. 

The chapter on preparing meat takes readers step-by-step through heating meat, browning it, resting it, and making sure that it's done just how you want it. There are extra tips on choosing the right high-heat oil to use, and even on the right salt for cooking. And for thicker cuts of meat and those with a bone, there are instructions for finishing it in the oven. 

From there, you can learn to make an easy pan sauce, either a reduction (a glazed sauce) or a gravy, with the simplest of techniques. Clair teaches you how to make a simple reduction, deglaze the pan, make a roux for gravy, thicken and season the sauce, and to finish with butter. She shares how to choose a wine for the sauce as well as non-alcoholic options to add flavor. Recipes for meats and sauces include Steak with a Classic Red Wine Sauce, Pan-Roasted Lemon-Rosemary Chicken, and Pork Tenderloin with Bacon-Apple Cider Gravy. 

She then goes on to vegetables, taking time to teach how to roast vegetables, including ideas on what to roast together and herbs and spices to add for the best flavor. For green vegetables, she shows how to blanch them to retain color and vitality and then season with a combination of salt, acid, and fat. And for those leafy green vegetables that are so healthy, she teaches how to remove the stalks, clean those leaves, and cook them until they are tender. Recipes in these chapters include Smoky Sweet Potato Fries, Curry Roasted Delicata Squash, Garlicky Broccoli Rabe, String Beans with Lemon Gremolata, Tuscan Kale with Almonds and Raisins, and Escarole with Cannellini Beans. 

In addition to all this, Six Basic Cooking Techniques offers lists and photos of basic kitchen equipment that you need, so you don't feel like you need to go out and buy an entire kitchen store just to learn to make dinner for a Wednesday night. 

Six Basic Cooking Techniques has all the tools you need to get started in cooking. The instructions are easy to understand. The photographs are large and revealing, making it easy to figure out if you're on the right path. And the recipes are simple, offering extra ideas so that even beginning home cooks can experiment with different flavors to make the dishes that they will love the most. This is the perfect book for anyone who wants to learn to cook delicious homemade meals but has no idea where to start. And while the recipes seem easy, they also sound delicious. I'm already trying to decide which one to try out this week.



Galleys for Six Basic Cooking Techniques were provided by HCNY Press through NetGalley, with many thanks.

I love this book! It covers all of the basics that I somehow missed (explaining why my sauces never turned out quite right) and fantastic recipes for "real" food (the kind my family will happily eat)! And because the author tells WHY it should be done a certain way, I will remember it because now I know. I highly recommend this book to anyone who isn't already some sort of super-chef themselves; the rest of us can benefit from its know-how and delicious recipes.

The great photos in this book will make you want to start cooking something right away! The technique sections are great, but I found the Students Ask and Chefs Say columns full of valuable tips and info for choosing the best ingredients, prep, etc.

Get this book--quick! Whether you're a beginning cook or experienced chef--here is a valuable resource for your kitchen library. With clear explanations and vivid color photos, you'll never have to wonder how to prepare the most basic dishes. The premise is simple--as the title suggests, the focus is on six basic concepts. Contents: how to use your chef's knife, cooking meat to perfection, making pan sauces, roasting veggies, blanching green vegetables, and cooking leafy greens. With lots of tasty recipes and helpful Q's and A's from students, this book has everything you need to begin creating culinary delights in your home kitchen. Five stars.

I really enjoy this book and will definitely use as a reference in the future. I've been cooking for many years, but still learned a lot, enjoyed the great pictures and student questions. Time well spent!

This is a fantastic resource for home cooks who want to master a few essential techniques in the kitchen, from using a chef's knife to properly cooking meat (and making delicious pan sauces) to different ways to cook vegetables like blanching, roasting and cooking greens. Each section is enhanced with useful related information (types of oils, needed kitchenware, types of salt, etc.) and a handful of recipes to try out the new skills.

My only complaint was that the ebook copy I read had weird formatting and no images, so I couldn't tell if there were any helpful accompanying photos, which would be nice.

A really beautiful book, wonderfully easy to follow, with amazing photographs. The recipes and information take you through 6 cooking technics with plenty to practice on. There is a section on knife care and use, which is followed by sections on meat/sauce making, vegetables / roasting ,blanched and leafy. It is a wonderful book full of tips and knowhow. Excellent

This book was very informative and would be great for beginner cooks, who want to get more tips on cooking and some of the great techniques that can be used.

Six Basic cooking techniques is ideal for people who just start out cooking and for all who want to bring their cooking skills to the next level. With "only" 122 pages this book is packed with valuable information for the home cook.
I learned so much just from reading the Knife Skills chapter at the beginning of the book. Without any formal training it took me a few years to figure out how to best take care of my kitchen knives and I am still not chopping my vegetables the way I should. If I only had a book like this when I was 20! If you want to choose the right knives and use them correctly right from the beginning, buy this book.
For each skill that is taught you will find detailed instructions which are accompanied by easy to understand step-by-step photographs. The instructions are followed by recipes for practicing the skills. The recipes can be combined to a whole meal and because of their high quality they can be used for entertaining guests once the skills are mastered. Alone the picture of Hanger Steak with Fresh Green Herb Sauce at the beginning of the book makes my mouth water. If you combine this with roasted vegetables you are set for success.
Throughout the book you will find many great tips from chefs that will make a huge difference once you apply them. There are even tips on how to minimize clean up after cooking.
The book also lists the basic kitchen equipment no kitchen should be without. This is very helpful for people who stock up their first kitchen from scratch. Each item is functional and of good quality. If you follow this list you will save a lot of money in the long run and you will refrain from buying many useless kitchen gadgets that only clutter up kitchen drawers. Even if you already have a fully stocked kitchen, you can benefit from this chapter by paring down your kitchen to the items you really need.
I wish I could take one of the cooking classes offered in New York. Reading this book and cooking all its recipes comes very close to that and I hope there will be more books to come from Jennifer Clair.