The Good Cook is much more than a recipe book - it is a complete guide to cooking! With four main sections on buying and storing food, preparing it, cooking it and serving it, it covers everything you need to know. Along with guides to meat cuts, lists of game seasons and the identification of freshwater fish, you will find clear steps to jointing and boning a chicken, cooking times for vegetables, how to make perfect chips, and the clearest possible guide to carving a turkey or decorating a cake. As often as possible the information is illustrated in the form of a timeless classic recipe from familiar favourites like Potato Gratin, Chicken Kiev and Roast Beef with Yorkshire Pudding, to more adventurous dishes such as Gravlax, Bouillabaise, Osso Bucco, and Steamed Winter Pudding. Every technique and its accompanying recipe is illustrated with detailed step-by-step photographs and is accompanied by comprehensive instructions for prefect results every time - if there is only one recipe book in your kitchen this should be it!
American born Richard Olney lived in France for more than 45 years where he was a highly regarded authority on food and wine. Author of more than 35 titles and inspiration to hundreds more his works included French Menu Cookbook, the seminal Simple French Food, Yquem, Ten Vineyard Lunches, Romanee-Conti, Provence the Beautiful, Lulu's Provencal Table, and French Wine and Food.