BLACKBURN AND SWEETZER

One of the things the husband gave me for our recent anniversary is this awesome little cookbook, The Basics by Filip Verheyden (recipes) and Tony Le Duc (photos). Want to know how to make a great chicken stock or vinaigrette? What the heck does it mean to ‘confit’ or ‘cook in a salt crust’ anyway? Everything from cutting techniques to puff pastry and meringue are in the pint-size book. It’s so beautifully executed, it’s fun just to look at, but, of course, there’s way more payoff in the cooking and eating. Buy it in the ‘hood at the Cook’s Library ($29.95) on 3rd Street, or online from Melville House Publishing, or Amazon.