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The Good Cook's Encyclopedia

by Richard Olney

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251699,527 (5)None
The Good Cook is much more than a recipe book - it is a complete guide to cooking With four main sections on buying and storing food, preparing it, cooking it and serving it, it covers everything you need to know. Along with guides to meat cuts, lists of game seasons and the identification of freshwater fish, you will find clear steps to jointing and boning a chicken, cooking times for vegetables, how to make perfect chips, and the clearest possible guide to carving a turkey or decorating a cake. As often as possible the information is illustrated in the form of a timeless classic recipe from familiar favourites like Potato Gratin, Chicken Kiev and Roast Beef with Yorkshire Pudding, to more adventurous dishes such as Gravlax, Bouillabaise, Osso Bucco, and Steamed Winter Pudding. Every technique and its accompanying recipe is illustrated with detailed step-by-step photographs and is accompanied by comprehensive instructions for prefect results every time - if there is only one recipe book in your kitchen this should be it… (more)

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Truly a five star work with Richard's penchant for detail. The world's best cook books were scoured for the finest recipes in the world. Includes The Well Equipped Kitchen, Wine Chart & Herb Chart. 2 complete sets. ( )
1 vote kitchengardenbooks | Mar 23, 2010 |
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The Good Cook is much more than a recipe book - it is a complete guide to cooking With four main sections on buying and storing food, preparing it, cooking it and serving it, it covers everything you need to know. Along with guides to meat cuts, lists of game seasons and the identification of freshwater fish, you will find clear steps to jointing and boning a chicken, cooking times for vegetables, how to make perfect chips, and the clearest possible guide to carving a turkey or decorating a cake. As often as possible the information is illustrated in the form of a timeless classic recipe from familiar favourites like Potato Gratin, Chicken Kiev and Roast Beef with Yorkshire Pudding, to more adventurous dishes such as Gravlax, Bouillabaise, Osso Bucco, and Steamed Winter Pudding. Every technique and its accompanying recipe is illustrated with detailed step-by-step photographs and is accompanied by comprehensive instructions for prefect results every time - if there is only one recipe book in your kitchen this should be it

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