Water Works

Print Friendly, PDF & Email

One of the best bits of advice from celebrated chef Ferran Adrià (formerly of Spain’s elBulli restaurant) is to never take basic ingredients for granted. And what could be more basic than water? H2O is not tasteless. This is plainly evident when you visit another city or when you drink pristine, cold spring water. For cooking, use water that you would enjoy drinking. The taste of the water will especially affect dishes as simple as rice or potatoes, as well as more elaborate creations. Bottled water tips, pg. 387 in 12,167 Kitchen and Cooking Secrets.

Share this:

12,167 Kitchen and Cooking Secrets

Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.