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Waverman, Lucy.

Toronto, Collins, 1988. 210pp, paper, $16.95, ISBN 0-00-215429-3. CIP.

Grades 9 and up
Reviewed by Marilyn Kogan

Volume 17 Number 1
1989 January

This practical primer is set out in four sections, which reflect the cooking course given by this prominent Toronto based food writer and cooking teacher.

The first part covers kitchen equipment from knives to pots and pans, lists ingredients to keep on hand, and explains various measuring and chopping terms, measurement equivalents and ingredient substitution.

The next two sections describe cooking and baking techniques including cooking with water, stock, fat and dry heal, and making pastry, cakes and cookies. Tips, black-and-white line illustrations, ingredient descriptions, and trouble-shooting disappointing cooking and baking results add to the usefulness of these sections.

Recipes for appetizers and soups to dessert make up part 4. The ingredients in the over 140 recipes are given in both metric and imperial measure. A brief section on menu planning and table setting, a three-page glossary of cooking terms and an index to the recipes round out this book.

An excellent introduction for the novice cook, or for those who want to understand the whys of cooking.

Schools should note that several recipes include beer or liquor.

Marilyn Kogan, Toronto Board of Education, Toronto, Ont.
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