The Conran Cookbook Paperback – 15 Aug 2007
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'Stylish and accessible, this is the definitive cookery bible... The Conran Cookbook is a must-have.' (The Sunday Times)
Everything you need to know about selecting, preparing and cooking food. Written by three celebrated writers who care passionately about their subject, including Simon Hopkinson (Roast Chicken & Other Stories). More than 1,000 illustrations of raw ingredients, step-by-step guidnace and recipes. Includes more than 450 recipes from classics to innovative dishes. Hardback edition sold more than 80,000 copies in the UK.See all Product Description
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Top Customer Reviews
When it comes to cookery books this one is quite something. Most of today's cookery books seem to be just recipe books and assume you know everything about cooking . . . which of course most of us don't, otherwise why would we be buying them.
Back in the 1950s and early 60s every housewife would have started married life with a cookery book showing her all that was needed to cook traditional meals and showing the different techniques in the kitchen, books like the Radiation Cookery Book or the Main Cookery Book (published for use with gas cookers). Fairly basic books but full of useful information.
The Conran Cookbook has taken this idea and expanded it. The inside cover describes the book as "Taking you from the market place to the plate . . . encompassing everything the home cook needs to know from the essential knowledge necessary to choose and prepare over 1,000 ingredients to equipping the kitchen, planning successful menus and cooking over 450 delicious and nourishing dishes".
A few words are not going to describe to you what this wonderful book entails.Read more ›
The other big surprise was the state in which this used book was. Just like new, not a single sheet, folded, damaged, scratched, nothing!
I can read a whole book of recipies through, but I prefer a good fiction book. And yet I can read this cook book for hours. I've owned it for several years now and I still haven't had enough.
My favourite part is the first (and largest) section which goes over all the ingredients. It tells you how to buy, handle and prepare all manner of things; and it tells you what ingredients go together and what flavours they go best with, also refering you to the recipies that come later.
The recipies themselves are a 'sampler' of different ways to cook each main ingredient. They are excellent, and I like that they suggest substitutions if you don't have the main ingredient (e.g. which other fish work in the same recipie).
It is fairly obvious that with a 'one of each' approach, the recipies are not at all exhaustive so other cook books are also needed- especially for the bread and pastry sections. BUT EVEN SO, most of any other thing in my kitchen, this book took me from the cook I was to one that can experiment, try flavours together (where there aren't recipies) and explore my way into a love of all things kitchen.
I tend to head straight to the internet to find recipes if I go to find them at all, but this book has pretty much anything I could need.
From how to pick the right potatoes for mash, to delicious dessert recipes, to how to gut a fish properly - this book has everything, and it is all set out clearly with clear pictures and instructions that aren't that hard to follow.
I think this is a fantastic addition to anybody's bookshelf, whether they are a keen chef, or just beginning.
Most Recent Customer Reviews
Best cookbook on the fundamentals of types of fish, cuts of meat, utensils etc. well laid out.Published 14 months ago by London mum