The Conran Cookbook by Sir Terence Conran
The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. Over 1,000 illustrations include practical step-by-step photographs to illuminate essential food preparation techniques such as cleaning, filleting and boning fish and meat, making bread, pasta and pastry. Comprehensive cross-referencing makes information easy to find, allowing you to explore any subject from a straight-forward description.The second half of the book includes more than 450 recipes from past and present classics that represent the essence of homecooking. Recipes include Steak and Kidney Pudding, Salade Nicoise and Sherry Trifle as well as more contemporary dishes such as Hot and Sour Shellfish Broth and Coconut Ice Cream. Written by three experts who are united in their passion for good food, The Conran Cookbook is an indispensible reference book and the definitive guide for anyone who wants to develop their understanding and knowledge of good cooking.