The Complete Cook

The Complete Cook

  • Paperback

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An authoritative guide to everything you need to know about cooking, from the absolute basics to more advanced tecniques - Includes more than 1000 recipes for all occasions, inspired by cuisines from all around the world - The book is divided into 4 sections: - Ingredients - Tools and equipment - Basic cooking techniques - Recipes - Includes advice on buying and storing produce and utensils - A practical source of information for beginners and experienced cooks alike
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Product details

  • Paperback | 656 pages
  • 198 x 259 x 54mm | 2,065g
  • Octopus Publishing Group
  • Hamlyn
  • London, United Kingdom
  • 96 colour photographs, line drawings, index
  • 0600606163
  • 9780600606161

Table of contents

Ingredients: beef; pork and veal; lamb and offal; poultry and game; fish and seafood; dairy products; cooking fat and oils; rice and grains; pulses; pasta and noodles; vegetables; fruits; nuts and dried fruits; herbs; spices; savoury flavourings; sweet flavourings. Tools and equipment: pots and pans; baking tins and dishes; utensils; other equipment; electrical machines; other appliances. Basic recipes and techniques: glossary of basic cooking terms; meat and poultry; fish and seafood; vegetables; eggs; making pastry batters; bread; pasta; preparing and cooking rice; making stock; basic sauces and dressings; microwave cooking; freezing. Recipes: soups and starters; fish and seafood; meat dishes; poultry and game; vegetable dishes; pasta, noodles and rice; salads; snacks and light meals; special occasions; desserts; baking. Drinks and finger food.
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