- Hardcover: 176 pages
- Publisher: Quadrille Publishing Ltd; 1st Edition edition (6 May 2005)
- Language: English
- ISBN-10: 1844001393
- ISBN-13: 978-1844001392
- Product Dimensions: 23.4 x 22.8 x 2.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 487,229 in Books (See Top 100 in Books)
Good Cooking: The New Essentials: The New Basics Hardcover – 6 May 2005
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More About the Author
"'Always manages to create new and exciting recipes' UK Food Newsletter; 'A thoroughly modern cook' The Good Web Guide"
About the Author
As the cookery editor of The Times, which has a daily readership of 1.8 million people, Jill Dupleix's daily recipe colum has an enormous impact on the day-to-day cooking of Great Britain. Jill's irresistible recipes and lively writing also appear in Delicious magazine (UK and Australia) and she is a regular guest chef on BBC TV (Good Food Live and Saturday Kitchen). Jill was voted Cookery Writer of the Year at the British Guild of Food Writers' Awards in 2002 for her work on The Times. Her book Simple Food was short-listed in the prestigious Andre Simon Cookery Book Awards in 2002 and her most recent book, Very Simple Food, won the Best Innovative Cookbook at the Gourmand World Cookbook Awards in 2003.
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Top Customer Reviews
My favourites are the Portugese fish stew which can be knocked up from store cupboard ingredients in approx half an hour, and the Fast Greek Lamb with Feta (cooked whilst tiddly for a group of friends and still tasted fantastic).
For a packed lunch, the Greek Bean Stew with Feta (sauce a bit more reduced than in the recipe) is superb, and the Moroccan cafe salad goes down a storm.
The drinks are great too - from the unusual rocket cocktail to the totally delicious cucumber and lime smash.
I really can't recommend this book enough - if you want simple, great food that's quickly prepared, then this is much, much better than Delia's latest offering.
Most Helpful Customer Reviews on Amazon.com (beta)
Let me first say that the book itself is a real find, with stunning, high-quality photogaphy (my favorite feature of any cookbook). The recipes might seem a bit edgy at first glance, but I urge you to try them - so far, they are incredible (I'd heard about Jill Dupleix's cranberry blondie recipe from a friend who reads her column in the London Times, so I made them first. They tasted terrific, and made the whole house smell lovely!)
The DVD addition, however, makes this book an absolute must-have. It's like having your own personal TV cooking show right in your kitchen. Unlike TV, however, you can actually follow along with this program, since the disk can be paused, re-wound, fast-forwarded, skipped, searched, etc. And Jill Dupleix is delightful to watch. She's made sure to include lots of helpful cooking tips and techniques which can't really be conveyed any other way except by visual demonstration - how to thin-slice veggies, for example.
This was by far the best cookbook purchase I made this year. Get this set if you love watching cooking shows and want a new experience!