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This slender book from the doyenne of gourmet cooking is a boon for those who need a refresher course
in, or a handy source for, basics. These notes come from Child's own kitchen notebook, years in the
making. Generally, each recipe is included in "master" form with numerous variations; for example,
a section on potatoes explains the ins and outs of Mashed Potatoes, as well as provides a recipe for
Garlic Mashed Potatoes.

Child's voice is always welcome, and never more so than when she is providing no-muss-no-fuss advice
like this. A quick section on dried beans covers soaking as well as cooking in a pressure cooker or
Crock-Pot, and some more esoteric treats, such as homemade bread and souffl?s, have their place here.

Helpful tips proliferate throughout: Sea Scallops Sauteed with Garlic and Herbs are followed by
a paragraph on scallops that exude too much juice, and a section on tarts explains how to prebake
a shell. Even Hamburgers (plain and flavored) are covered here.

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