Raymond Sokolov Book order

Four decades of memories from a gastronome who witnessed the food revolution from the trenches--a delicious tour through contemporary food history from a "New York Times" food critic.

This book does not assume any prior cooking instruction or skills, but guides the reader through the entire cooking process with simple explanations in ordinary language. The author's goal is to teach basic kitchen skills, in a style meant for adults in order to show as many people as possible how to cook the food they already know and love. There are 150 recipes combining easy-to-learn techniques with good advice. (Adapted from back cover and Preface: p. xi)