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What to Cook and How to Cook It


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Table of Contents

INTRODUCTION How to use the book Basic cooking advice How to buy ingredients What basic equipment you'll need RECIPES Breakfasts and brunches Light bites and lunches Quick easy suppers Sharing plates Weekend cooking Accompaniments and side dishes Desserts and baking GLOSSARY INDEX

About the Author

Jane Hornby is an experienced food writer and cook. After training as a chef, she worked as Cookery Writer and Food Editor on the BBC's bestselling Good Food magazine for five years. The magazine is renowned for its clear, step-by-step style and for its totally foolproof recipes which are tested many times. She has also edited several of the BBC Good Food's bestselling 101 recipe books.


Reading British food writer Hornby's book is like having a chef at your shoulder. Over 850 full-color photographs detail every step of each of the 100 recipes, and ingredients are shown in the required quantities. There is a natural flow among steps, which helps teach both new and experienced cooks a streamlined way around the kitchen. To keep hot the many components of a full English breakfast, Hornby roasts the sausages, bacon, tomatoes, and mushrooms in the oven, fries the eggs on the stove, and pops the toast in at the end. Other classics that benefit from her treatment include Coq au Vin, Ratatouille, and Apple Pie. Dividing recipes by type of meal, Hornby also provides general advice as well as tips on menu planning, a glossary, and basic prep skills. VERDICT This visual guide to efficient cooking takes food porn to a new level with carefully selected standards.-Rosemarie Lewis, Georgetown Cty. Lib., SC (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

'a chunky hardback packed with good illustrative photographs - a great gift for beginner cooks and students who want to cook well for themselves.' Irish Examiner, 1 October 2010 'One of the most heavily illustrated cookbooks of all time - Nothing's left to chance and everything is beautifully explained - It could just be the best book for novice cooks ever.' Shannon Denny, Westside, October 2010 'The kind of book that should be on standby in every kitchen.' Tesco Real Food, October 2010 'Jane Hornby likes to think of a recipe as a story with a beginning, middle and happy ending, and her aim in her new book [ - ] is to show her readers how to produce their own happy endings every time.' Taste Italia, November 2010 'makes cooking a doddle' Sunday Times, Style, 21 November 2010

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