About the book:
First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.
There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.
Contents: Preface; How to use this book; Hors d’oeuvres; Soups; Fish and seafoods; Meat, poultry and game; Sauces; Vegetables and vegetarian dishes; Salads and salad dressings; Egg and cheese dishes, sandwiches, dips and snacks; Desserts; Baking; Sweet-making; Canning and preserving fruit and vegetables; Index