Cook's Handbook

To eat well is a pleasure, to cook well and correctly is an art, and one worth learning.

THE COOK'S HANDBOOK is a comprehensive guide to the craft of cooking, invaluable both for the complete beginner and enthusi-astic cook who wishes to brush up on technique. It starts with the basics - the arts of freezing and preserving, including pickle-making, jam- and marmalade-making, as well as bottling.

The necessary foundation for any good cook's repertoire is an under-standing of the properties and uses of such staples as flour, sugar, eggs and milk, and the heart of the book opens with an entire chapter on this subject. Basic cooking techniques are not forgotten either, and how to prepare and cook meat, fish, vegetables and fruit forms a comprehensive chapter on its own, complete with easy-reference charts to give a see-at-a-glance view of what to cook, how and for how long. The section concludes with an entire chapter on what are considered to be the traditional crowning glories of any cook - stocks, soups, breads, pastry and cakes. The different methods are all explained in easy-to-follow basic recipes and often accompanied by step-by-step pictures.

THE COOK'S HANDBOOK is a 'must' addition to every bookshelf, an invaluable reference volume for every cook.