The Essential Cookbook: The Back-to-Basics Guide to Selecting, Preparing, Cooking and Serving

Though it is commonly accepted as gospel, the importance of fresh raw ingredients was first promulgated by the Conrans in their classic The Cookbook, published in 1980. Working from the basic premise and design of that book, The Essential Cook Book presents a completely modernized encyclopedia of everything today's cook needs to know--from market to table. BOMC Selection. 450 recipes. 1,168 color photos.

The Essential Cook Book was written by Brits who love and understand good food, which is not an oxymoron, as anyone visiting Great Britain these days will discover. This book contains more than 450 recipes, all Americanized by the expert Rick Rodgers, but its real strength is as a reference. More than half of its pages are devoted to describing and explaining ingredients and kitchen equipment. A multitude of photos illustrate hundreds of ingredients and show important techniques such as cutting up chicken and paring out a globe artichoke bottom.

International in scope, The Essential Cook Book shows ingredients often used in ethnic cookbooks as well as some unique to American and to British cookery. The equipment section provides exceptional explanations of which appurtenances are good and why. The recipes offer simply presented, serviceable food with a touch of flair. They range from Grilled Salmon with Hot and Cold Cucumbers and a nice Sauté of Chicken with Potatoes and Mushrooms to Indian-Spiced Spinach and Chickpea Stew, Sweet Potato and Orange Pie, and Hazelnut Macaroons.