The Cook's Book : Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter Including Marcus Wareing, Sha, Hardback

The Cook's Book : Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter Including Marcus Wareing, Sha Hardback

4 out of 5 (3 ratings)

Description

A new edition of The Cook's Book - winner of the Gourmand World Cookbook Award Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you'll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills.

Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.

Information

  • Format: Hardback
  • Pages: 648 pages, col. Illustrations, ports. (some col.)
  • Publisher: Dorling Kindersley Ltd
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781405303378

£35.00

£25.29

 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Reviews

Showing 1 - 3 of 3 reviews.

Review by
4

This is a fun read for anyone into cooking with some extremely useful information. It's put together in a somewhat haphazard manner like someone conflated two different books.

Review by
4

A cut above the colour oversimiplication of most Dorling Kindersley work. Notable an outstanding contributor list, with interesting sections on foams and Marcus Wareing's first appearance in print.

Review by
4

Whoa, cook: you are all that. "The Cook's Book" is a manual: how to tenderize and whip, how to braise and caramelize, how to make the perfect French-style scrambled eggs (hint: "French" means "add an extra stick of butter"), how to pull pork. Every step is illustrated thoroughly with gorgeous photos, and every chapter is written by an expert in the field: Charlie Trotter does veggies, Pierre Herme makes pastries, Rick Bayless teaches Mexican, etc.

Also by Marcus Wareing   |  View all