Items related to Good Cooking: The New Basics
Synopsis
Features a back-to-basics collection of recipes.
"synopsis" may belong to another edition of this title.
Review
"'Always manages to create new and exciting recipes' UK Food Newsletter; 'A thoroughly modern cook' The Good Web Guide"
About the Author
As the cookery editor of The Times, which has a daily readership of 1.8 million people, Jill Dupleix's daily recipe colum has an enormous impact on the day-to-day cooking of Great Britain. Jill's irresistible recipes and lively writing also appear in Delicious magazine (UK and Australia) and she is a regular guest chef on BBC TV (Good Food Live and Saturday Kitchen). Jill was voted Cookery Writer of the Year at the British Guild of Food Writers' Awards in 2002 for her work on The Times. Her book Simple Food was short-listed in the prestigious Andre Simon Cookery Book Awards in 2002 and her most recent book, Very Simple Food, won the Best Innovative Cookbook at the Gourmand World Cookbook Awards in 2003.
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Search results for Good Cooking: The New Basics
Seller Image
Good Cooking: The New Essentials
Published by
Quadrille / Hardie Grant Books, Australia, 2005
ISBN 10: 1740663039
ISBN 13: 9781740663038
Used
Softcover
Seller: Leura Books, Bowral, NSW, Australia
Seller rating 5 out of 5 stars
Softcover. Condition: Very Good. Peter Cassidy (illustrator). This absolutely wonderful new book by Jill Dupleix, is a new back-to-basics collection of recipes. The essence of 'Good Cooking' is about making yourself feel good  in the kitchen and at the table. It takes some of the best recipes in the world and liberates them from heaviness and hard labour. It revisits basic recipes and techniques and reinvents them to provide an up-to-date repertoire of essential recipes for today's cook. The art of good cooking is about using the best fresh ingredients but also taking inspiration from what is around you and in your kitchen. Many of the recipes take only minimal cooking time because cooking quickly keeps the flavours fresh, the colours bright and nutrients intact; those which take longer to cook can be left alone to cook to allow the flavours to mellow and infuse. Ingredients' lists for each dish are kept to a minimum simply because the food tastes better with just a few singular ingredients of concentrated flavour. Feature spreads give great ideas for using particularly versatile ingredients such as yogurt, soy or sesame. 'Good Cooking' is an original, up-to-the-minute cookbook that will supersede outdated basic cookbooks on the kitchen shelf. 176 pages. Illustrator: Peter Cassidy. Quantity Available: 1. Shipped Weight: 1-2 kilos. Category: Cookery, Food & Wine::Australian; Cooking, Wine & Dining; ISBN: 1740663039. ISBN/EAN: 9781740663038. Inventory No: 278182. Seller Inventory # 278182