The New Penguin Cookery Book and over 2 million other books are available for Amazon Kindle . Learn more
Buy Used
£0.01
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Expedited shipping available on this book. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The New Penguin Cookery Book Paperback – 30 Sep 2004

11 customer reviews

See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Paperback
"Please retry"
£30.09 £0.01



Product details

  • Paperback: 576 pages
  • Publisher: Penguin; New Ed edition (30 Sept. 2004)
  • Language: English
  • ISBN-10: 0140276556
  • ISBN-13: 978-0140276558
  • Product Dimensions: 24.5 x 18.4 x 3.9 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 472,563 in Books (See Top 100 in Books)

Product Description

Review

'An extensive, enchanting tutorial, peppered with simple recipes.' -- The Times

'Jill Norman fills the book with modern recipes to excite today's demanding cook.' -- Country Life

'These recipes will expand your basic knowledge as well as build or hone your culinary skills.' -- Punch

'This is a stupendous achievement ... Norman's recipes are excellent, clear, and wholly reliable.' -- Times Literary Supplement --This text refers to an out of print or unavailable edition of this title.

About the Author

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.

Inside This Book

(Learn More)
First Sentence
Soup is restorative and sustaining, a pot simmering on the stove fills the kitchen with inviting aromas which lift the spirit, and a bowl of soup on the table induces a sense of well-being. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

3.9 out of 5 stars

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Booksthatmatter on 1 July 2004
Format: Paperback
Well - almost! I bought this in its first edition and it is in constant use. Jill Norman, Elizabeth David's editor and doyenne of the cookbook world, has produced a truly universal, basic reference cookbook which will be invaluable for cooks of any ability and confidence level. Its fool proof recipe's are classic and unfussy, technique information is faultless. It's not flashy or gimicky in any way, so if you've never made souffle, want a proper Christmas dinner, a simple soup or a glam dinner party dish, this should be your first port of call. It does what Nigella Lawson set out to do in How To Eat, another good book, but because of vastly superior, design, layout and structure Jill Norman's version really, really works. What is it they say? Every home should have one. That's it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By A Customer on 6 May 2002
Format: Hardcover
Every cookery book these days seems to claim to be the book of the year, the decade or all time, but i can unreservedly say, that if you are an ameteur cook who wants to cook a wide range of modern food but needs a spring board to inroduce you to new methods, ideas and cultures,then this is undoubtedly the only book for you.
Mrs Norman really does cover the entire range of cookery that any everyday cook could want, from traditional British favorites, through the range of modern European cookery as well as the most popular asian and world cuisine. This book is not based on trends and there is no heavy authorial bias, just straight forward, sound advice. Once you have got to grips with this book, you will have the confidence and experience to really get stuck into the more complex reciepts of the glossier modern writers. This book isn't about glamour, it is about cooking good food, something which it will enable anyone to do with assurance. This really is the Mrs Beeton's cookbook for our age... before you buy any other cookery book, buy this one, you won't regret it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By J. Matthews on 10 Oct. 2009
Format: Paperback
For the total newcomer to cookery, or for those of you who have never encountered the original Penguin Cookery book, this will be a good cookery bible with plenty of good advice and recipes for all occasions. For users of its predecessor this may prove more disappointing. Having taken up an interest in cooking about 20 years ago, I found the original Book a vital piece of equipment and a reliable friend! I have worn out two copies of it and it has provided the basis of all my cooking - I constantly refer back to it, even when creating my own recipes. I was looking forward to this newer edition. Yes, it does bring the approach to cooking up to date and has pictures, which is very welcome. It has broadened the range of dishes, methods and techniques, and I am particularly impressed with some of the sauces. However, I still prefer the old book for a number of things - eg roasting times and methods - they just work better and are failsafe! My personal preference is for recipes to be numbered, as in the old book, rather than being sent to a page number, but I guess I may be in the minority there. All my other cook books are sorted by page number, after all. This is a large, bulky and cumbersome paperback, although undoubtedly more attractive than its predecessor. I will use it, as I do all my cookbooks, but it's not going to be a firm favourite.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By Peter Thornton on 29 Aug. 2003
Format: Hardcover Verified Purchase
Until I bought this book I could cook, if that means making curry from a jar. Now I own this book I can bake cakes, make Thai curry from scratch and it all tastes good. But all cook books do this, true. However this book has so many recipes when compared to the books published by the celebrity chefs. It is also unpretentious, the majority of the ingredients are readily available from a normal supermarket, you don't have to traipse of to a market in the middle of no where to get the ingredients.
This book is ideal for begginers and more experienced cooks giving clear instructions to make food from so many different cultures including our own.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Thomas Holt on 4 Sept. 2011
Format: Kindle Edition
I wanted an electronic reference cookbook for reading on journeys etc. The objective being to be able to use dead-time to bone-up on unfamiliar techniques, perfect my current methods, and get some ideas for expanding my repertoire. After getting completely fed up with trawling through the user-contributed dross that infests cookery Web Sites, I decided the solution lay in a Kindle cookbook. My requirements were simple: a well-written, comprehensive, fairly modern, authoritative general cookbook with lots of technique and hundreds of recipes with variations and no, or few, pictures. Also, it had to be British, or European, - I like precise measurements - not the approximations intrinsic to different cup and spoon measures. Ideally, I would have liked the Larousse Gastronomique - but there is no e-version of that yet.

The New Penquin Cookery Book, fulfils all these objectives - almost. First, the good. Jill Norman certainly knows her stuff and has tons of experience in presenting cookery information to the best effect. Before getting this book, I hadn't really appreciated the reference potential of ebooks. It is brilliant to be able to search a whole book instantly for an ingredient, even when it has a good index, like this book does. Also, the book is littered with copious cross-references to, for example, other ways of doing things, alternative ingredients, suitable dressings and sauces, and so on. For example, an excellent haricot bean salad has a lemon juice vinaigrette - what's that? Click the link - make a batch - and hit the back button. The book is organised by food type, with appendices covering stores, equipment, glossary, and conversion charts. I will use the Fish chapter to indicate the comprehensive nature of this book.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Look for similar items by category


Feedback