The Cook's Book : Step-by-step techniques & recipes for success every time from the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter, Hardback Book

The Cook's Book : Step-by-step techniques & recipes for success every time from the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter 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
  • Publisher: Dorling Kindersley Ltd
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9781405303378

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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.

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