Cook Simply Everything
Published on 4. October 2007
Book
Hardback
496 pages
978-1-4053-2030-6 (ISBN)
Description
A new, compact edition of The Cook's Book, winner of the Gourmand World Cookbook Award 2005.
Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter.
From roasting a perfect Sunday chicken to cooking fluffy rice, you'll find 200 easy to achieve techniques to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes.
Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter.
From roasting a perfect Sunday chicken to cooking fluffy rice, you'll find 200 easy to achieve techniques to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 241 mm
Width: 201 mm
Thickness: 40 mm
Weight
1706 gr
ISBN-13
978-1-4053-2030-6 (9781405320306)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Editor-in-Chief, Jill Norman, author of DK's Herb & Spice, is one of the most respected editors and writers in the world of food and cooking. Jill lives in London.