641.503 HORN 1997

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Library 150 Dewey 600s Winter 2004
Cheryl M. Lulendo
641.503 HORN 1997
Jane Horn, 1945 - Cooking A to Z the
complete culinary reference source/ Jane Horn,
editor/writer, Janet Fletcher contributing
writer Annette Gooch general editor. -- new
and revised ed. -- Santa Rosa, CA. Cole Group,
c1997. 655 p. ill. (col.) 27 cm.
Notes Includes index. ISBN
1564265773 (pbk.). I. Title II. Janet
Fletcher
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Arrangement All entries arranged in alphabetic
sections No table
of contents Indexes Three Indexes
Recipe Index
Subject Index Technique
Index Scope Collection of more than 800
recipes with diversity of tastes
and cooking styles for those new
in the kitchen as well as those
with experience

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Currency Published in 1997, however it is very
relevant because there
those that still cook from
scratch and they like to use cook books to do
it
Intended Purpose
According to the authors, to meet
the needs of cooks at
every levelAdditional Purpose
Familiarization
of techniques,
terminology,
equipment

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A
Al Dente is an Italian term, the literal
meaning is to the tooth it describes the
consistency of pasta and vegetables when cooked
just to the point of doneness.
Entries include basic cooking techniques terms
all alphabetically
to
Z
The zest is the colored, outer part of citrus
peel, where most of the flavor oils come from.
The white part of the peel, or pith, is bitter.
Recipes which call for "grated peel" generally
mean only the zest.
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A
Recipes include a nice variety, regional American
favorites and ethnic cuisine
Adobo
to
An Italian dessert
Z
A Philippine and Mexican dish
Zabaglione
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Physical Format - Book Form
Paper/Trader Back
Newer, Revised Version, c1998
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A (whole) lot !
Over 550 Full Color Photos,
including over
50 Step by Step Photos
In
introduction of most topics helps
Use,
Availability, Storage, Selection,
Preparation,
and Cooking tips
Variety of informative charts
i.e. weights and
measures, pan sizes, successful
cake baking,
time tables for cooking, for freezing
etc.
information on what ingredients do dishes
i.e.
cakes, yeast bread.
Information about
Equipment
Cookies to send in the mail
Separate
Indexes
And MORE !


Special Features
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Authority/Credibility of Author(s)
Jane Horn has authored and co-authored 18 titles,
a few of which are Art of Easy Entertaining,
Art of Eating in Fast, Easy and Fabulous,
Chicken and Other Poultry and Pies Pastries.
She has been a Columnist for prominent food
publications.

Published in 2000
Janet Fletcher has authored and co-authored a
number of books as well. She is a staff writer
for the San Francisco Chronicle and author of The
Cheese Course, Fresh from the Farmers' Market,
and Pasta Harvest. She is also a winner of the
prestigious Tastemaker Award.
Published in 2000
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Amazon Customer Reviews
My favorite cookbook, December 6, 2003
Reviewer choulli (see more about me) from
Hoboken, NJ United States I bought this
information-packed cookbook when I was first
starting out on my own. It was a hard-cover book
then also, the very first cookbook that I could
call my own. I've made hundreds of recipes from
it - most of which were outstanding - and added
dozens of notes to its pages over the years.The
best part is that each time I've tried a new
method or ingredient, I've also had the benefit
of learning more about it.This a perfect
cookbook for anyone starting out or for those who
are interested in more than just a recipe. A
very good overall culinary reference book, July
26, 2002 Reviewer Catherine S. Vodrey (see
more about me) from East Liverpool,

Ohio United
States Jane Horn's "Cooking A to Z" is a fine
culinary reference. Almost every entry for a food
item includes advice on use, selection, storage,
and seasonal availability. While recipes abound,
there is a distracting inconsistency on the use
of numbers-sometimes they are spelled out (one
cup), and sometimes they are listed numerically
(1 cup). This is especially annoying with
fractions, which are spelled out throughout the
book. Still, this volume has its priorities
straight, for the most part, and devotes generous
space to the simple foundations of good cooking
the humble egg, knives and knife technique, and
so on. Overall, this is intelligently designed
and gorgeously photographed.
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Typical Reference Use I dont know how to cook
anything, I need help!Answer This book is a
good start for anyone new to cooking, it has good
photos and easy step by step instructions.
World Wide Web Search Comparisonhttp//www.recip
esource.com/ http//www.meals.com/Index/Index.as
px
My Personal Impression
I WANT ONE!!
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Sources
search.csmonitor.com/durable/2000/07/19/csmimg/071
9p21b.gif (cooking image)www.camellia.org/kitche
n/images/zest-01-orange.jpg (zest
image)www.saveurs.sympatico.ca/ency_6/poulet/ado
bo.jpg (adobo image)www.italiavoice.com/.../
italian_recipes.htm (zazabaglione
imagewww.pastavilla.com.tr/ eng/makarna/8.htm(pa
sta image)taylorsmarket.com/CheeseCourse.jpg
(book image)www.afreshendeavor.com/img00010.gif
(apron and hat logo)www.amazon.com (book
images)www.spl.org (cooking a to z image)