Book description
In this authoritative cookbook from Britain's favourite cookery
magazine, you will discover over 650 recipes divided by ingredient and
occasion to help you find the perfect recipe with ease. But this is
more than just a recipe collection - this book also includes Good
Food's expert knowledge of ingredients and cooking hints and tips, to
make it an invaluable source of inspiration and advice.
This is an essential reference guide, including easy-to-follow
instructions on topics such as how to cook different cuts of meat,
knife skills and how to entertain without stress. There are also
step-by-step masterclasses in techniques such as preparing squid,
making fresh ravioli from scratch and making bread and pastry.
With hundreds of recipes for everyday meals as well as weekend
feasts, for when you have a little more time to spend in the kitchen,
sections focused on making special occasions stress-free, a whole
chapter on Christmas cooking and a chapter dedicated to feeding crowds
all with step-by-step methods, nutritional breakdowns and full-colour
photography, The Good Food Cook Book is the perfect gift and a
book to treasure and return to, year after year.
For over 20 years, the team at Good Food magazine has been putting
its expert knowledge into writing reliable recipes for the home
kitchen. Each month the team, along with some of Britain's top chefs,
create over 100 new recipes, which are triple-tested in the Good Food
test kitchen to ensure they work first time for you. Along with
practical advice on ingredients, utensils and gadgets, cooking
techniques and seasonal tips, Good Food magazine has all the latest
ideas and news for food lovers.
Jane Hornby trained at Leith's School of Food and Wine and, after
graduating, found her dream job at Good Food magazine. There she spent
six happy years writing, food styling, editing and working with some
of the country's top chefs, as well as editing seven of the BBC Books
101 series. Jane now writes and styles recipes for Good Food and Olive
magazines and her first book, What to Cook and How to Cook It,
was published in 2010.
