THE COOKS BOOK

The proper way to eat lobster, how to use different types of chillies, an explanation of different cuts of meat, how to infuse oils and vinegars—jam-packed with useful hints, tips, wit, and wisdom, this celebration of food will delight and inspire the cook in every home
Whether a cook wants to get back to basics, throwing away the convenience food and cooking some good old grub, or is simply interested in learning about the tried-and-tested methods used in the good old days, collected in this guide are the wisdom and advice of the trained chef. A treasure trove of information, this beautiful retro-look book will bring out the best in everyone in the kitchen. It includes advice on food hygiene, handling, and preparation; techniques and tricks to help bread rise and pies taste just like Grandma made them; old and surprising new uses for store cupboard staples; tips and tricks for successful jams, preserves, and pickles; storage and reheating advice; and, stories, anecdotes, quips, and quotes from food writers, gourmands, and chefs. Includes dual measures.