The Conran CookbookPaperback
List price $29.93
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- Publisher: Conran Octopus Ltd
- Format: Paperback | 432 pages
- Dimensions: 200mm x 273mm x 28mm | 1,591g
- Publication date: 15 August 2007
- Publication City/Country: London
- ISBN 10: 1840914963
- ISBN 13: 9781840914962
- Edition: Revised
- Edition statement: Revised edition
- Illustrations note: over 1,000 illustrations
- Sales rank: 991,655
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. Over 1,000 illustrations include practical step-by-step photographs to illuminate essential food preparation techniques such as cleaning, filleting and boning fish and meat, making bread, pasta and pastry. Comprehensive cross-referencing makes information easy to find, allowing you to explore any subject from a straight-forward description. The second half of the book includes more than 450 recipes from past and present classics that represent the essence of homecooking. Recipes include Steak and Kidney Pudding, Salade Nicoise and Sherry Trifle as well as more contemporary dishes such as Hot and Sour Shellfish Broth and Coconut Ice Cream. Written by three experts who are united in their passion for good food, "The Conran Cookbook" is an indispensible reference book and the definitive guide for anyone who wants to develop their understanding and knowledge of good cooking.
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Simon Hopkinson was born in Bury in Lancashire where his love of good eating was established at the kitchen table. He left school at 17 to begin a career as a chef and by the age of 21, he had started his own restaurant. In 1987, he opened Bibendum in London with Terence Conran where he worked for 8 years before retiring to concentrate on writing. He has since written columns for the Independent, the Sunday Times and Sainsbury's Magazine and is the author of four books, including the bestselling Roast Chicken and Other Stories. Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Cafe. In 1998, he opened Alcazar on rue Mazarine, his first restaurant in Paris. Terence Conran's books include The Essential House Book; Chef's Garden; Classic Conran; Terence Conran on Restaurants; Terence Conran on London; Kitchens; Bathrooms and Storage all published by Conran Octopus. Caroline Conran was the Sunday Times Magazine's cookery editor for 13 years. She has translated and edited the books of several of France's most celebrated chefs, including Michel Guerand and Roger Verge and is the author of three books.
'Stylish and accessible, this is the definitive cookery bible... The Conran Cookbook is a must-have.' (The Sunday Times)
Table of contents
Introduction; PART ONE - THE PURCHASE AND PREPARATION OF FOOD Fish and Seafood; Meat; Game & Poultry; Eggs, Dairy Foods, Cooking Fats & Oils; Grains, Breads, Pasta & Dumplings; Vegetables; Fruits & Nuts; Herbs, Spices & Flavourings; Coffee, Teas & Tisanes; PART TWO - EQUIPMENT; PART THREE - RECIPES; Glossary; Index.