Basics: The Foundations of Modern Cooking

"A small, elegant book [that] deftly and concisely explains basic techniques. . . . It's a pocket road map of how to navigate a kitchen, and I can't think of anyone, novice or old hand, who would not be glad to have it."
—Gourmet 

There's a reverential air to the book (the black-cloth binding, the gilded pages, the woven red bookmark) that make it as much art object as cooking guide. And it's just about small enough to qualify as a stocking-stuffer."
—Bon Appetit 

"A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine."
—Jonathan Hayes, The New York Times Magazine

"It is like a little bible.... It is a beautifully made book, as well as very useful... Amazing."
—Martha Stewart

"It is super cute: With its black cloth cover, gilt-edged pages and bound-in red ribbon bookmark, it looks sort of like a sexy little secret cookbook. It can be your little black book for the kitchen."
-The Seattle Times

Filip Verheyden studied cooking at PIVA in Antwerp and has been a freelance food writer since 1998, contributing to many magazines and newspapers. Tony Le Duc has been a food photographer since 1984, producing images for some twenty books, including The House of Books.