Essential Cook Book

Conran

ISBN 10: 1556706022 / ISBN 13: 9781556706028

Published by Stewart, Tabori & Chang (edition First Edition), 1997

About this Item

With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Seller Inventory # 1556706022-8-18-29

Bibliographic Details

• Title: Essential Cook Book
• Publisher: Stewart, Tabori & Chang (edition First Edition)
• Publication Date: 1997
• Language: English
• ISBN 10: 1556706022
• ISBN 13: 9781556706028
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

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.

Review

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.