Just a few tips that are shared in the book:
- To make baked potatoes with a crisp skin, oil or butter potatoes before baking in a hot oven, 425-450F/220-230C. Baking without oil or in foil creates a leathery skin.
- Don’t cut vegetables too finely before boiling. Cut surfaces release more flavor and nutrients into the water.
I can’t wait to read the book to see what other kinds of tips and information I learn. For the full review, make sure and check back on November 3rd!