The New Penguin Cookery Book
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
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½ tsp 30 minutes aubergines baking bay leaf beans boil bouquet garni bowl braised bread breadcrumbs brown butter cake carrots caster sugar celeriac cheese chicken chilli chopped finely cloves cooking cool coriander courgettes cover crème fraîche dish dough Drain dried egg yolks fillets fish flavour food processor fresh freshly ground pepper fruit garlic garlic cloves gently ginger grilled Heat the oil Heat the oven herbs ingredients leaves lemon juice lightly liquid meat mixture mushrooms noodles olive oil paprika parsley pasta pastry peas peeled and chopped pieces pork potatoes purée recipe remove rice roast salad salt and freshly salt and pepper sauce sauté season with salt seeds serve shallots simmer skin soup soy sauce spices spinach spoon stew stir sunflower oil tarragon tart taste tbs chopped tbs olive oil thick tomatoes tsp ground vegetables vinaigrette vinegar warm whisk wine yogurt