The Cooks' Book: Age-Old Advice and Tips for the Kitchen

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegars—jam-packed with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home

 
Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the tried-and-tested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro-look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs. Includes dual measures.

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The Cooks' Book: Age-Old Advice and Tips for the Kitchen

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegars—jam-packed with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home

 
Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the tried-and-tested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro-look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs. Includes dual measures.

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The Cooks' Book: Age-Old Advice and Tips for the Kitchen

The Cooks' Book: Age-Old Advice and Tips for the Kitchen

by Louise Dixon
The Cooks' Book: Age-Old Advice and Tips for the Kitchen

The Cooks' Book: Age-Old Advice and Tips for the Kitchen

by Louise Dixon

Hardcover(Reprint)

$12.08  $16.95 Save 29% Current price is $12.08, Original price is $16.95. You Save 29%.
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Overview

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegars—jam-packed with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home

 
Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the tried-and-tested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro-look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs. Includes dual measures.


Product Details

ISBN-13: 9781843179580
Publisher: Michael O'Mara Books
Publication date: 04/01/2013
Edition description: Reprint
Pages: 160
Product dimensions: 5.10(w) x 7.90(h) x 0.80(d)

About the Author


Louise Dixon is a cookbook editor.

Table of Contents

Introduction 9

Kitchen Essentials 11

Cuts of Meat 17

The Food of Love 21

Poultry Matters 26

Poultry Sense 29

Perfect Carving 33

Roasting Times 37

Cooking with Chillies 38

Eight Cooks Who Changed Our Kitchens 41

In a Stew 45

Five Oils to Try 49

In the Raw 51

Vegetables 53

Store Cupboard Staples 58

Perfect Pasta 61

Cooking With Herbs 64

Eight Foul Foods from Around the World 68

More Vegetables 71

Six Celebrated Salads 77

Four Classic Sauces 79

How to Eat 'Difficult' Food 84

In Praise of the Humble Egg 88

Seafood 92

Spice it Up! 98

Even More Vegetables 103

Wine with Food 106

Foods to Forage for 109

In the Dairy 113

Mayonnaise and Dressings 120

Nice Rice 124

Make it Last! 128

Sensational Soups 135

Something Sweet 140

Sweet Sauces and Custard 146

Cakes and Biscuits 150

Measurement Charts 159

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