La cocina paso a paso

The Institute of Good Housekeeping was founded in 1924 and has since maintained a high standard in culinary traditions. This work begins with a thorough chapter on kitchen equipment and then moves to various basic techniques for preparing soup, jam, and cakes, in addition to sauces and soufflés. There are classic pasta recipes, as well as instructions on how to prepare paella, risotto, pilaf, polenta, and couscous. The section on vegetables is excellent, particularly in describing how to deal with okra, artichokes, fennel, and fava beans. Here, steaming and filleting fish not an overwhelming chore but a pleasure, as is choosing and preparing lobster, crabs, octopus, or squid. Chapter 19 provides useful tips on how to freeze food and dry fruit for longer conservation, while the last chapter demystifies some of the microwave's basic functions and advantages. As the title implies, the approach is straightforward and thorough, and the result will please novices as well as more experienced cooks. Recommended for bookstores and public library collections where cookbooks are popular.—Catherine Rendón, Savannah, GA