Cook's Book

Norman, Jill - Editor-In-chief

ISBN 10: 1405303379 / ISBN 13: 9781405303378

Published by Dorling Kindersley, 2005

About this Item

Features techniques from making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice. This title also includes over 600 recipes. It helps you explore chapters covering the major foods, from meat, fish and vegetables to desserts and cakes. Num Pages: 648 pages, col. Illustrations, ports. (some col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 282 x 235 x 43. Weight in Grams: 2928. Fine in fine dust wrapper. DW showing light age and shelf wear, remains a fine copy. 2005. hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # KSG0039827

Bibliographic Details

• Title: Cook's Book
• Publisher: Dorling Kindersley
• Publication Date: 2005
• Language: English
• ISBN 10: 1405303379
• ISBN 13: 9781405303378
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

Book by Wareing, Marcus, Norman, Jill, Trotter, Charlie, Gordon, Peter, Piccinardi, Antonio, Gayler, Paul, Wakuda, Tetsuya, Thompson, David

Review

If you have somehow never cooked and yet want to, there's always that troublesome problem of where to begin. Fortunately, The Cook's Book, edited by Jill Norman and published by those masters of how-to books, Dorling Kindersley, has answered that question in over 600 glorious pages. With The Cook's Book you can pick your point of entry and launch yourself into the world of food with no fear.

You could order take-out for everything but dessert, for example, and start there. And whose holding your hand? Well, Pierre Hermé, one of the great pastry chefs in the world. Or how about if you build a dinner party around a fish course and order in everything else? Charlie Trotter will see you through to an excellent end. There are fully 18 internationally renown chefs represented between the covers of The Cook's Book. These are not the sort of folks who generally give introductory courses, and yet that's what this tome delivers in depth. Trotter's chapter on fish, the way it is lavishly illustrated and carefully explained, is a publishable masterpiece on its own. But it's only one chapter among 24 that guides the new cook through basic prep and cooking technique with side trips into a variety of international cuisines. Everything is explained editorially and visually in this brilliantly designed production. One glance at the photo of creamy risotto and you’ll know if your risotto is creamy or not.

This isn't to say seasoned cooks won't find themselves slavishly turning these gorgeous pages and licking their chops as well. But what's wonderfully important about The Cook's Book is that it is the answer for any neophyte wondering where to begin. --Schuyler Ingle