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.
Everything you need to know about selecting, preparing and cooking food. Written by three celebrated writers who care passionately about their subject, including Simon Hopkinson (Roast Chicken & Other Stories). More than 1,000 illustrations of raw ingredients, step-by-step guidnace and recipes. Includes more than 450 recipes from classics to innovative dishes. Hardback edition sold more than 80,000 copies in the UK.
Simon Hopkinson, with Terence Conran, opened Bibendum in London where he worked for 8 years before retiring to concentrate on writing.Terence Conran is one of the world's leading restaurateurs, designers, furnituremakers 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.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)
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