The Techniques of International Cooking

This is not as challenging as it sounds. In my other boldly titled book, How to Cook Everything, I focused on the techniques of basic cooking. I recognized that there was a crying need for a book that covered the basics—one written primarily for the couple of generations of cooks that we had lost to so-called fast and convenience foods, to the lure of restaurants, to lack of interest and the family of two wage earners. (In fact, there are a dozen reasons why many Americans began to stop cooking in the fifties and sixties and have only recently resumed or taken it up for the first time.)