Our ‘in-house’ baker/chemist/alchemist recently exclaimed she would throw out all other baking resources and live on this alone (!). All of them? The Wooden Spoon? (I’m crazy about that Ezekial bread), what about In The Sweet Kitchen? Or *gasp!* Baking With (my beloved) Julia ?!? I was feeling totally desperate at this point. No one throws out Julia !!!! Well maybe not, she admits, but as a scientist (and Baking IS chemistry), this book reads like scientific protocol. “Oh” was all I said, and quietly backed away from the ovens.

She is quite literally baking her way through the entire text. Not one, not two, or even twelve.. the whole darn thing. So far, we’ve been able to eat our way to a stupor on sprouted barley, every variation of whole wheat, Anadama bread (wow!), and she’s not slowing down for stop signs…. red wheat, rye, sourdough, more of this - less of that, try this rise-time, this pan -vs- that…. we just nod and while talking with our mouths full grunt out “mmm…gfoood”. Which is the best review I can say about a cook book. I love my job, pass the jam please.

This is, by far, the best resource I’ve seen for gaining, maintaining or improving knife skills. As one who entered culinary school without any working experience with an actual chef knife, I wish I’d had this before I started out in the industry! If you have any interest in working in the profession, or if you’re preparing for formal culinary training - this is the book to buy. The instruction is simple, straight-forward and beautifully photographed.

At Le Cordon Bleu, you wouldn’t get far without knowing with your knife kit… every test had a demonstration of knife cuts, all the skills assessments require perfect execution and anyone and everyone in French cooking can spot a sloppy cutter. There is a DVD included, and complete instructions on how to hone & sharpen your knifes, their names, and their individual uses; even how to hold your knife! Brilliant!

Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD) (Hardcover) by Norman Weinstein (Author), Mark Thomas (Photographer) $23.00 on Amazon.com

This is not a cook-book, chef biography or some rags-to-riches story of a line cook who made it big. This is not even (gasp) a diet book. It does however have recipes galore, thereby allowing me to review it.

Mix 1 part Heartbreak, 1 part Humor, Cut in Wit & Wisdom, spice liberally with Scandal and Sarcasm, bake until warm & engaging.

A worthy read for every smart girl in hot pants, the under dog, the free-spirit who’s not afraid to rage against the societal machine, and all the princesses out there looking for their happily-ever-after. I hope to get more from this author, her personal ambition is an inspiration for us all. Dream big, and never give up.

(* reprinted by permission from the publisher:)

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Doubt Cake

2 lovers, separated

1 unbleached cellular phone bill, well-sifted

1 imported women’s phone number

8 oz. unsweetened excuses

1/2 cup suspicion

1/4 cup distrust

Beat 1 lover with anxiety until stiff, then boil in betrayal until completely softened to tears.

Blend suspicion and distrust, sprinkle liberally with excuses.

Pour mixture into pan greased with intuition.

Bake until frustration sets.

Serve cold. Topped with crushed nuts of ex-boyfriend, if regionally available.

Yield: Overall queasiness.

Unlimited servings.

Nutritional Value: None.

Guaranteed 3lb. weight loss.

I was in Boi Taull, Spain externing at a restaurant called Café Sedona, when I first open ‘Kitchen Confidential’ by Anthony Bourdain. I brought it along on a whim. Like a beach novel… all fluff to get me through the airports. I did not expect it to be my lifeline to American culture, humor and the trials and tribulations of the food industry. I would often waste precious sleep hours reading and re-reading chapters (& laughing until I cried)! I can honestly say, this book saved me abroad. I highly recommend it to anyone entering the biting life of a career in cuisine.