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I have assumed little or no knowledge on the part of my reader; on the other hand I have learnt enough while doing the research for this book to claim that even the serious student of good food (only some of whom are cooks) will learn enough to justify reading it. Throughout this ACTION COOK BOOK I have given the classic recipes for the dishes without substitutes or short cuts except where I have stated otherwise. All I have cut out is the smoke-screen of mystique and witch-doctory; professional cooks have no time for that and neither, I suggest, have you. Everywhere I have suggested that the reader ask the shop to prepare food for cooking, e.g. fish, lobster, poultry, etc. This does not mean that the cook should not know how to do it; it means that watching an expert do it is the best way to learn. Things that I can’t get your local shopkeeper to show you (like making a roux) I have described. If you can find an expert at making pastry or a sauce, have them show you. If you can find an expert at all other aspects of cooking—who needs a book?