|The Everything Cookbook, Faith Jaycox, Sarah Jaycox and Karen
392 pages; black and white sketches, $14.95 US
Adams Media Corporation, 2000
Reviewed by Chef John Vyhnanek for Good Cooking
Professional chefs and cooks often take their training and skills for granted. When asked "how to" they often sneer at the asker, then proceed to give
terse directions and recipes which assume a level of knowledge that the person
may or may not have. I'm now aware that this type of direction is alright with a well seasoned cook but a nightmare for a beginner.
Good Cooking likes the many specific diagrams like this one in the book on deveining shrimp. The are helpful for the beginning cook and can be a reminder for others.
Servings: 61/2 cup butter
1/4 cup olive oil
1 clove garlic, minced
1cup sliced mushrooms
1/2 cup chopped green onion
1 pound cooked shrimp, peeled and deveined
2 tablespoons chopped parsley
8 ounces linguine, cooked according to package directions and drained
Melt butter with olive oil in a large skillet. Add garlic, mushrooms, and green onion. Sauté until tender. Add shrimp and heat through. Stir in parsley. Serve over hot cooked linguine and sprinkle with Parmesan cheese.