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 Cookbook" presents a completely modernized encyclopedia of everything today's cook needs to know--from market to table. 1,168 color photos.
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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.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
5.0 out of 5 stars
This IS the Essential Cook Book,
By
This review is from: The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food (Hardcover)
This would be the PERFECT gift for a friend who likes to cook. It's a great reference on ingredients, explaining the difference between similar foods, when to use what, what can be used as a substitute... The pictures are terrific, the recipes I've tried are excellent, and most not too complicated to try for the first time on a weeknight. It's a great book if you like to READ cook books. The best part? They place page references to recipes on the ingredient pages and where to find the write up on the ingredients on the recipe pages. It's 100% enjoyable, right down to the heavy paper on which it's printed.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Only 1/3 Recipes!,
By A Customer
This review is from: The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food (Hardcover)
This book is an excellent source for cooking without the crutch of recipes. It teaches you the principals behind recipes and allows you to create your own.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Starters' encyclopedia to cooking,
By "multi-task" (Canada) - See all my reviews
This review is from: The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food (Hardcover)
This book is a complete compilation of ingredients and food we eat. I borrowed this book from the library with the intention of knowing names of food I usually purchased but do not want what it's called. The pictures in this book allow you to acknowledge them. It is a good resource to help me in using recipes that I read from magazines & cookbooks. This book does not delve into the nutritional aspect of the food but focus on how each food is usually prepared. The glossary on every page brings you to related pages of the food. The book is well organized and the pictures are clear and sharp. I bought this book eventually after returning the library's copy.
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