The Conran Cookbook

The Conran Cookbook

Paperback

By (author) Caroline Conran, By (author) Terence Conran, By (author) Simon Hopkinson

List price $31.24

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  • Publisher: Conran Octopus Ltd
  • Format: Paperback | 432 pages
  • Dimensions: 198mm x 274mm x 28mm | 1,678g
  • Publication date: 30 December 2000
  • Publication City/Country: London
  • ISBN 10: 1840911824
  • ISBN 13: 9781840911824
  • Edition: New edition
  • Edition statement: New edition
  • Illustrations note: illustrations, glossary
  • Sales rank: 1,840,908

Product description

Taking you from the market place to the plate, the Conran Cookbook encompasses everything the home cook needs to know from the essential knowledge necessary to choose and prepare over 1000 ingredients, to equipping the kitchen, planning successful menus and cooking over 450 delicious meals. The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. The second half of the book features over 450 fail-safe recipes that represent the essence of home cooking. These include old favorites such as steak and kidney pudding, salade nicoise and sherry trifle, along with those at the cutting edge of contemporary taste such as hot and sour shellfish broth and coconut and mandarin ice-cream. Finally, a comprehensive glossary of key terms and techniques provides valuable back-up knowledge, combining to make this the essential cookbook.

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Author information

Caroline Conran was The Sunday Times Magazine cookery editor for 13 years and is the author of Delicious Home Cooking and co-author of Poor Cook and Family Cook. Terence Conran is one of the world's leading and best-known designers, restaurateurs and retailers. He owns over 10 restaurants and has written many books including Terence Conran on Restaurants and Chef's Garden. Simon Hopkinson became the youngest chef to gain an Egon Ronay star. He was founding chef at Hilaire and Bibendum, and in 1997 received the Glenfiddich Award for Food Writer of the Year.