Cooking: A Commonsense Guide

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Whitecap Books
Allen & Unwin, 1999 - Cooking - 384 pages
3 Reviews
At last a no-nonsense approach to making great food, from simple scrambled eggs to perfect garlic prawns, cooking: a commonsense guide is packed with inspirational recipes to satisfy the first-time cook or the culinary expert.

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One of the best cookbooks I've ever owned. Easy to follow instructions for every day cooking and lots of helpful information for the new cook.
I have one of these to my son when he moved out and he has found it invaluable. I highly recommend this to all new and inexperienced cooks.

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Page 141 - Add the onion and cloves and bring to the boil. Reduce the heat and simmer for about 5 minutes, or until the fish is cooked; the flesh should be opaque and flake easily with a fork.
Page 236 - Place the dough in a lightly oiled bowl. Cover with plastic wrap and leave in a warm place for 45 minutes, or until risen.
Page 79 - Add the stock and bring to the boil. Reduce the heat to low, cover, and cook, without removing the lid, for 15 minutes.
Page 89 - Sift the flour and salt into a bowl and make a well.
Page 218 - Sift the flour into a large bowl and make a well in the centre. Gradually pour in the beer, whisking to make a smooth batter.
Page 309 - Put the white chocolate buttons in a heatproof bowl. Bring a small pan of water to a simmer, remove from the heat and place the bowl over the pan (don't let the bottom of the bowl sit in the water).
Page 104 - SALAD 1 04 2 Heat the remaining oil in a heavy-based frying pan or wok over high heat. Add the steak to the pan and cook for about 4 minutes on each side, turning once only during the cooking time. Remove the steak from the pan and allow to cool. 3...
Page 237 - Lightly grease a baking tray. Sift the flour and salt into a large mixing bowl.
Page 234 - Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, adding more flour if neccessary, to prevent sticking.

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Whitecap Books

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