Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$1.07
+ $3.99 shipping
Used: Good | Details
Condition: Used: Good
Comment: **We ship within 24hrs. 98% of orders are received in the USA within 7 - 12 days. We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 9 images

The Cook's Book: Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter: Step-by-step Techniques and Recipes for Success Every Time from ... Shaun Hill, Ken Hom and Charlie Trotter Hardcover – 2005

4.6 out of 5 stars 28 customer reviews

See all 5 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover, 2005
$28.52 $1.07

The Amazon Book Review
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
click to open popover
NO_CONTENT_IN_FEATURE

The latest book club pick from Oprah
"The Underground Railroad" by Colson Whitehead is a magnificent novel chronicling a young slave's adventures as she makes a desperate bid for freedom in the antebellum South. See more

Product Details

  • Hardcover: 648 pages
  • Publisher: Dorling Kindersley (2005)
  • Language: English
  • ISBN-10: 1405303379
  • ISBN-13: 978-1405303378
  • Product Dimensions: 9.3 x 1.8 x 11 inches
  • Shipping Weight: 6.4 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #605,145 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Rebecca of Amazon HALL OF FAMETOP 500 REVIEWERVINE VOICE on October 11, 2005
Format: Hardcover
"Techniques are the key to good cooking. The Cook's Book provides the most comprehensive guide to all you may ever need in the kitchen." ~Jill Norman

Jill Norman, editor of the Elizabeth David classic cookbooks, has created a celebration of cooking that is bursting with knowledge and techniques. There are over 1800 full-color photographs and the recipes cover all major cooking styles, including Thai, Mexican, French, Indian and Chinese. Top Chefs from around the world present cooking methods you can master at home. They also include many of their signature dishes. Each Chef has their own chapter:

Sauces & Dressings - Paul Gayler, UK

All the basic saucemaking techniques are covered from deglazing to using a paste of butter and flour to thicken a sauce. Classics are covered in step-by-step beauty as mayonnaise, Hollandaise and Béarnaise are created and then varied to suit all occasions.

Foams - Ferran Adrià

We all know the types of foams we don't want, like when making food and a pot boils over or when making strawberry jam, but how do you make foams on purpose and with a sense of perfection. Here they take the form of Pistachio foam, frozen chocolate mousse and cappuccino almond foam with truffle juice.

Stocks & Soups - Shaun Hill, UK (All the basics for soups and heartwarming meals)

Flavorings - Peter Gordon

An especially exciting chapter filled with freshly crushed spices and herb mixtures. How do you dry-roast spices or grind them in a mortar and pestle? The recipes include sexy offerings like Saffron-Poached Peaches or Coconut & Palm sugar sauce.

Latin American Cooking - Norman Van Aken (Classics like caramelized plantains served with Mojo marinated chicken.
Read more ›
Comment 48 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I ordered the wrong edition. if your are not familiar with this book, it has two editions. The "Concise Editon" lacks 150 pages found in the regular edition.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Wonderfully illustrated. Everything is depicted in a beautiful, minimalist fashion. It's my go-to when I need a refresher on how to shuck oysters, de-bone fish or prepare lobster tail. Unless you aspire to own your own restaurant (and perhaps even then), this contains everything you'll ever need to know and more about cooking.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
`The Cook's Book' by Editor-in-Chief, Jill Norman is a VERY heavy book, both literally and figuratively, as it's 647 pages weigh at least as much as a five pound sack of potatoes. And, the authors are a Who's Who of major chefs. Ferran Adria of Spain did not even make the front cover, edged out by Rick Bayless, Ken Hom, Michael Romano, Charlie Trotter, and Norman Van Aken.

A quick glimpse at the book and a consideration of the noted English publisher made me skeptical of what I was to find in this volume, in spite of the star power of the contributors. `DK', short for Dorling Kindersley, Limited is the publisher of glossy picture books on all sorts of crafty and cleverly educational subjects. As I started reading the introduction and the first chapter on `Sauces & Dressings', I got a sinking feeling that the quality of the text did not do justice to the high quality of the photography. This is especially surprising, as Jill Norman is one of only two behind the scenes publishing types (the other is Judith Jones of Alfred A. Knopf) who has gained some celebrity, primarily as friend and executor for the great culinary writer, Elizabeth David. I ran into statements such as the one recommending that a custard be whipped over a water bath to keep it from curdling, with no clue given to whether it is too much heat or too much cold which will cause the custard to curdle. I also took issue with `Sauces...' author Paul Gayler's calling `beurre blanc' an emulsified sauce, putting it somehow in the same category as mayonnaise and hollandaise. `Beurre blanc' is much more similar to vinaigrette than to an egg based sauce. But, these were only some early stumbles, magnified by my initial suspicion of the book.
Read more ›
2 Comments 30 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
The Cook's Book is an extensive, gigantic compendium filled to the brim with not only 650 recipes, but also instructions for 350 essential cooking techniques and tips from the world's top chefs. Techniques discussed range from basic egg cooking to carving and roasting wild duck to how to prepare a coconut to how to poach fruit. Dishes incorporating styles from around the world, including Chinese, Thai, Latino, Indian, and more cuisines are presented alongside classic favorites and signature dishes from famous chefs. Due to the extensive detail The Cook's Book uses in discussing kitchen techniques, this is a top-notch resource for the aspiring to intermediate chef. Highly recommended.
Comment 14 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Today I found it on borders. I compared it to the professional chef (7th ed) and I was blown away by this book. Don't get me wrong professional chef is a good book but I was more in need to learn "techniques" and this book delivered it with beautiful step by step color photographs. I especially loved the seafood section. I don't know how to skin or filet a fish and this book showed it. If you are more into techniques like me this should be the first book for you. I can't comment on the recipes as I only brushed through them and this book has plenty of color photographs to give you guidance (I do mean plenty unlike most cookbooks). It's a good book for both new and experienced cooks.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews