Fruits (The Good Cook / Techniques and Recipes)

Rating:
Summary: Worth the search
Review: I'm a great fan of this "Good Cook" series from Time-Life. Since they were first published back in the 70s, I believe, they've been cornerstones of my cookbook collection. Now out of print, they're difficult to find, and worth the usual asking price.

Each volume covers a particular subject such as fruits, vegetables, salads, pork, cakes, etc. And each takes you through the most basic information about the subject, through profusely illustrated techniques used for cooking with the food in question, and finally to an index of recipes using those techniques. The information is clear and concise, the illustrations are incredibly useful and the recipes are all straightforward enough even for someone like me who judges recipes by 1) How many ingredients it requires ("Nope, too much stuff, next recipe.") or 2) How long it's likely to take. ("I'll be cooking for days! Next recipe.")

I recommend these books both for cooks who may be a little weak in one of the subjects (Fruits are one of mine; I tend to view them strictly as thing to eat out of hand, or flavoring agents.) or, conversely, is very passionate about one of the subjects and wants a volume full of useful information and recipes.

Absolutely worth the search.

Rating:
Summary: Worth the search
Review: I'm a great fan of this "Good Cook" series from Time-Life. Since they were first published back in the 70s, I believe, they've been cornerstones of my cookbook collection. Now out of print, they're difficult to find, and worth the usual asking price.

Each volume covers a particular subject such as fruits, vegetables, salads, pork, cakes, etc. And each takes you through the most basic information about the subject, through profusely illustrated techniques used for cooking with the food in question, and finally to an index of recipes using those techniques. The information is clear and concise, the illustrations are incredibly useful and the recipes are all straightforward enough even for someone like me who judges recipes by 1) How many ingredients it requires ("Nope, too much stuff, next recipe.") or 2) How long it's likely to take. ("I'll be cooking for days! Next recipe.")

I recommend these books both for cooks who may be a little weak in one of the subjects (Fruits are one of mine; I tend to view them strictly as thing to eat out of hand, or flavoring agents.) or, conversely, is very passionate about one of the subjects and wants a volume full of useful information and recipes.

Absolutely worth the search.