Notes on Technique

The author of the I Never Cooked Before Cookbook begins with the premise that most cookbooks are written for experienced cooks in a language not readily accessible to the novice. "Imagine," she writes, "starting with a recipe whose first instruction is to 'dredge a chicken.'" Point well made. So, a few of these notes will explain any "cook-speak" we don't edit out. For example,

• Bouquet Garni
• Dredging

Technique is a second area where the experienced cook has a leg up on the novice. Few recipes will instruct the reader on how to rinse leeks or what to watch for in each of the stages of bread baking. Among the techniques that we think are important to preparing the Specialities of the House are:

• Working with Leeks
• Brining Poultry and Pork
• Soaking Beans
• Cooking Fish, the Canadian Method