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The Cook's Book

Step-by-step techniques & recipes for success every time from the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter

£30.00

Winner of a James Beard Foundation Award in 2006

Awards

Gourmand World Cookbook Award :Winner 2005

Introduction

Master every technique and develop your culinary skills with classic, contemporary and innovative recipes from around the world. Eighteen top chefs, including Marcus Wareing, Charlie Trotter and Ken Hom, present the basic preparations and the best methods with clearly explained, step-by-step advice.

• Features over 600 delicious recipes
• Illustrated with sumptuous photography
• Contains professional skills, adapted for the home.

From homely English food to international cuisine, let these top chefs from across the globe bring their expertise into your home. Share their passion for food, broaden your repertoire - and cook for success every time with this one-stop guide. It's the essential ingredient for every kitchen.

"This really is the Cooks Book. It's full of great recipes ranging from the simplest to the most intricate. It's a culinary education with some of the best chefs in the world tutoring from page to page". Gary Rhodes

"Beautifully laid out" Scottish Daily Express

"Something here for every cooking fan" The Independent

"Exhaustive and invaluable" Mail on Sunday (Night and Day)

"A highly useable tome...so comprehensive you'll be able to clear out those unused and unloved cookery books which have been cluttering up your kitchen for years" Bristol Evening Post

Reviews

Review by: Sarah, 21 February 2006

As a pub chef I am always looking for new things to try, this book gave me such inspiration and brought back my passion for cooking. It explains all the basics, and the pictures are helpful, not just pretty. I have recommended this book to all my friends.

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Press reviews

“One of those comprehensive essentials that underpin a kitchen.” The Observer

“Comprehensive “how to” format, complemented by Dorling Kindersley’s typically glossy photographs (the desserts look good enough to pick off the page).” Free Range Magazine

“This book is an easy way to have the experts at hand.” The Independent on Sunday

"All in all, this is a great reference tool for the novice and seasoned pro alike. Every section is explained in simple yet fine detail. Nothing is left to chance and everything is explained clearly. This truly is a book for cooks."
Restaurant

"Fantastic advice and step-by-step instructions from the world’s top chefs" Eve

“This is a book that can be recommended for a good cook who wants to improve techniques..” Times Literary Supplement

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