Cooking by Hand Paul Bertolli, Gail Skoff, Judy Dater
Publisher: Crown Publishing Group

The first pool is heated to 375 degrees to cook the chicken. This is more a matter of 'ritual cleanliness' rather than actual health concerns. Ever watch a great home cook — say grandma — measure in the palm of her hand and cook almost purely intuitively? What is mistaken as intuition is really the result of years of experience and an understanding of why. Pollan, the author of such well-regarded books as The Omnivore's Dilemma and Second Nature, trains his journalistic eye (and hand) on roasting, cooking, baking, and fermenting. I don't always wash my hands while cooking with meat/poultry. In the enormous kitchen, he showed me two long machines that move the chicken pieces through two pools of cooking oil. I draw my inspiration for it from one of my “desert island” cookbooks, Paul Bertolli's Cooking by Hand. It also doesn't cook the chicken by hand. I wipe my hands with a towel and wash when my hands are sticky or greasy.