The New Penguin Cookery Book

Front Cover
Penguin UK, Sep 30, 2004 - Cooking - 576 pages
The authoritative cookery book for those who want to cook and eat real food. THE NEW PENGUIN COOKERY BOOK will provide you with all you need to know about cooking for yourself, your family and friends in the new millennium. It is both a guide for beginners and a reference work for the more experienced cook. It explains the basic methods of preparing food and then applies these in recipes of many different origins. 'A stupendous achievement, infinitely more ambitious than, and superior to, its predecessor' Times Literary Supplement
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Soups
First courses and light dishes
Eggs and cheese
Salads
Vegetables
Rice and other grains
Pasta and noodles
Fish and seafood
Desserts
Bread
Cakes pastry and batters
Jams and other preserves
Appendices
Glossary
Conversion chart
Bibliography

Poultry and game birds
Meat
Sauces salsas and marinades

Other editions - View all

Common terms and phrases

About the author (2004)

Jill Norman created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with her for many years. She lives in London.

Bibliographic information