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Recipes are like road maps; they tell you where to go but not how to drive. Notes on Cooking: A Short Guide to an Essential Craft tells you how. The book’s 217 timeless gems of cooking wisdom–information that really should be a part of every cookbook but isn’t–can make anyone a better cook, without a single recipe.

And we’re not the only ones saying that. Daniel Boulud calls it “superb.” Lidia Bastianich says it is “invaluable.” James Peterson finds it “indispensable.” Dan Barber believes it will “inspire.” Michael Romano declares it “wonderful,” and Gael Greene says it is “amazing.”