This is so much more than a how-to cookbook - instead it covers all its bases, with recipes ranging from the perfect fried egg or vegetable stock to cassoulet. It is undaunting for a cooking newbie, and sumptuous enough for a proper foodie. The genius of this book is that by giving me the basics, I was undaunted by the more adventurous recipes suggested.
Recipes are divided, on the whole, into prime ingredients, and this serves as an encylopaedia not only on how to cook them, but when to buy them and what to look for. Each method is explained in a simple, detailed fashion, offering hints and trivia along the way (aided by the classic and simple design). I can honestly say that this is an excellent guide to have on the kitchen bookshelf - great both as a reference and as an inspiration.
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