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What to Cook & How to Cook It By Jane Hornby
Ebook What to Cook & How to Cook It By Jane Hornby
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- Sales Rank: #286586 in Books
- Brand: Brand: Phaidon Press
- Published on: 2010-10-20
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.75" w x 9.25" l, 4.52 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
From Publishers Weekly
Starred Review. UK food writer Hornby's voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book's 400-plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby's by-the-book approach to everyday eating is a terrific resource for those with a taste for tradition. Each dish is accompanied by step-by-step photos, ensuring those cooking along with the author will be able to pull off Cinnamon Rolls, a Chocolate Truffle Cake, or Shrimp Pad Thai with confidence. While thoughtful, this approach can veer into the extreme (assembling an antipasti plate or making a BLT?), but it's a vital component of creating more complicated fare like Eggs Benedict or Roast Beef & Yorkshire Puddings (she is British, after all). More experienced cooks are likely to find the dishes rather elementary, but those curious about how to prepare a Margherita pizza or beef stew will find this a terrific guide.
Review
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"A Gen Y Nigella Lawson" – Glamour
"UK food writer Hornby’s voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book’s 400‐plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby’s by‐the‐book approach to everyday eating is a terrific resource for those with a taste for tradition. . . a terrific guide." – Publishers Weekly, Starred Review
"One of the most heavily illustrated cookbooks of all time – Nothing’s left to chance and everything is beautifully explained – It could just be the best book for novice cooks ever." – Westside
" About the Author
Jane Hornby is an established baker, food writer, cookbook author, and recipe tester. She is a columnist for BBC’s Good Food magazine and teaches cooking classes. She has appeared on The Martha Stewart Show and been featured in media outlets throughout the U.S. and UK. She is the author of Fresh and Easy and the soon‐to‐be released What to Bake and How to Bake it, both published by Phaidon. Hornby lives outside of London in the English countryside with her partner and top recipe taster Ross.
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