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I did think it might be useful to have a recipe book just in case, and bought The Good Housekeeping Cookery Book for as little as one pound as part of an introductory offer when I joined a book club. It went up on the top shelf of the bookcase, and there it stayed until I thought I would ... Read review
First published in 1948 the Good Housekeeping Cookery Book is firmly established as the ... more
cook's bible and has sold millions of copies in its various editions. Completely updated to reflect the tastes of 2004 it is a superb collection of more than 850...
Postage & Packaging: £0.00 Availability: 3-5 working days
The first Good Housekeeping Cookery Book was published in 1948, a time when one of the ... more
skills of a good housekeeper involved dealing with rationing. Regularly updated ever since, goodness knows what its original readers would make of this 50th anniversary issue. Move over powdered egg and welcome tandoori tuna, balsamic strawberries and teriyaki beef stir-fry. The book does, however, keep faith with certain traditions. Based on the work of the acclaimed Good Housekeeping Institute, you will find here all the basic information on cooking techniques, consumer advice, storage, preparation, food safety and equipment you could possibly need. The 900 plus recipes run from classics like apple tart (well, tarte tatin now) to the balsamic strawberries etc. The step-by-step approach is easy to follow, and virtually anyone could take on virtually anything in this book. Which is where it really scores. While 50 years ago British food was very much the poor relation of French or Italian cuisine but today can match the best of them, it is equally true that the proliferation of pre-cooked and part-cooked food has meant that a lot of people now simply don't need to cook. This reliable work will be of equal benefit to the stranger to kitchen and the slave to the stove. -- Nick Wroe
Postage & Packaging:£2.75 Availability:Usually dispatched within 1-2 business days...
The firstGood Housekeeping Cookery Bookwas published in 1948, a time when one of the ... more
skills of a good housekeeper involved dealing with rationing. Regularly updated ever since, goodness knows what its original readers would make of this 50th anniversary issue. Move over powdered egg and welcome tandoori tuna, balsamic strawberries and teriyaki beef stir-fry. The book does, however, keep faith with certain traditions. Based on the work of the acclaimed Good Housekeeping Institute, you will find here all the basic information on cooking techniques, consumer advice, storage, preparation, food safety and equipment you could possibly need. The 900 plus recipes run from classics like apple tart (well, tarte tatin now) to the balsamic strawberries etc. The step-by-step approach is easy to follow, and virtually anyone could take on virtually anything in this book. Which is where it really scores. While 50 years ago British food was very much the poor relation of French or Italian cuisine but today can match the best of them, it is equallytrue that the proliferation of pre-cooked and part-cooked food has meant that a lot of people now simply don't need to cook. This reliable work will be of equal benefit to the stranger to kitchen and the slave to the stove. --Nick Wroe
Postage & Packaging:£2.75 Availability:Usually dispatched within 1-2 business days...
Advantages: Very varied recipes; good photographs Disadvantages: none
...in case, and bought The Good Housekeeping Cookery Book for as little as one pound as part of an introductory offer when I joined a book club. It went up on the top shelf of the bookcase, and there it stayed until I thought I would check its advice on roasting the Christmas turkey.
It was some time before the book was opened again. We always used to buy ready-made pizza bases and put our own toppings on. Then we wondered if perhaps ... ...weeks later. Leafing through the Good Housekeeping Cookery Book I came across a salad with crisp-fried prosciutto and blueberries, salad leaves, chicory, toasted pine nuts, and parmesan cheese. I was a little surprised that the prosciutto was to be fried, but it was a big success, and the pine nuts and parmesan added wonderfully to the flavour.
The weather had not been exactly summery for the previous two weeks, so I was looking for ... more
Having lived for over twenty years in Cairo, where home cooking was the norm, on returning to the UK I gave in to the temptation to try out quite a few of the ready meals that I came across in the supermarkets. I was often short of time, and that was my excuse for not going overboard on home cooking.
I did think it might be useful to have a recipe book just in case, and bought The Good Housekeeping Cookery Book for as little as one pound as part of an introductory offer when I joined a book club. It went up on the top shelf of the bookcase, and there it stayed until I thought I would check its advice on roasting the Christmas turkey.
It was some time before the book was opened again. We always used to buy ready-made pizza bases and put our own toppings on. Then we wondered if perhaps we could make our own pizza dough as well. I finally got the cookery book down from the shelf and found the dough recipe. You do need a bit of free time, as after making the dough and kneading it for a while, you then have to leave it for about an hour to prove before shaping it and then adding the toppings. Believe me, the extra time and effort are worth it; we still have two ready-made bases in the cupboard, but we just don't want to use them any more. They cannot compare with a home-made base.
I was invited to lunch early in the summer by some friends who served as a starter a salad with ham, nectarines and roquefort with mascarpone cheese and fresh herbs. It was delicious, and I was desperate to find something comparable when I invited them back a few weeks later. Leafing through the Good Housekeeping Cookery Book I came across a salad with crisp-fried prosciutto and blueberries, salad leaves, chicory, toasted pine nuts, and parmesan cheese. I was a little surprised that the prosciutto was to be fried, but it was a big success, and the pine nuts and parmesan added wonderfully to the flavour.
The weather had not been exactly summery for the previous two weeks, so I was looking for a warming main course and plumped for lamb tagine. The ingredients include ginger, coriander, saffron, bay leaf, fresh parsley and sherry, with a cinnamon stick, a few dates and some honey added fifteen minutes before the end of the cooking time. It may sound a little sweet for some, but this is offset by the spices. Although it was a warm day, we really enjoyed this dish.
I have also tried a similar vegetarian recipe from this book: chick pea, aubergine and mushroom tagine. Again, there is a good variety of spices: coriander, paprika, cumin, cinnamon, turmeric, cayenne pepper, and dried apricots (rather than the dates in the lamb tagine); it is served with couscous topped with flaked almonds and fresh parsley. A wonderful taste, and the chick peas of course are not expensive.
Once the summer was over, I thought it was about time to have a Sunday roast again, but was greeted by the comment 'You're very partial to your roast chicken, aren't you?' Such appreciation. My elder son was clamouring for stew and dumplings. Consulting the Good Housekeeping Cookery Book, I came across rich braised beef with herb and mustard dumplings. With ingredients including Guinness, dried porcini mushrooms, mushroom ketchup and cubed pancetta, this sounded worth trying. I had never heard of mushroom ketchup before, and was surprised to find that it is nothing like its tomato-based cousin, being much more liquid. I didn't enjoy the smell of the mushrooms as they were soaking, but I needn't have worried: the gravy was perhaps the best I have ever tasted. We had the dish a second time two weeks later, and I can imagine it will become a favourite. I must confess to two things, though. I used a dumpling mix, and I decided to forego the luting paste suggested in the book. This is like pastry which you roll into a long strip and press all round the rim of your casserole dish. When you put the lid on, the luting paste seals the dish completely and keeps all the flavours in to make a really rich gravy.
The Good Housekeeping Book also has wonderful sections on shellfish, fish and poultry and game. You could try crispy coated squid, lemon and mustard mackerel, turkey and ham pot pie or boned stuffed chicken.
I'm afraid I'm still not big on home-made desserts, although I have followed the book's recipe for apple and bramble crumble. Some of the photographs look absolutely mouth-watering and I will have to find time to try out the recipes in the future: mochacino ice cream, summer fruit whip, blueberry fritters with apple sauce, maple and nut mille feuilles......there is something for everyone. Or perhaps I should get into cake making; I always used to help my mum make our Christmas cake, and she is probably looking down on me now and wondering why I haven't tried to make one myself since then. The Good Housekeeping recipe includes dried mango and apricot glaze, but they do allow you to use ready-made almond paste! Having got used to pizza dough, I think the next step is bread making. The book has everything from a multigrain loaf to parmesan and chive rolls.
Apart from the sections I've already mentioned, there are recipes for soups, stocks and sauces, eggs and cheese, pies, flans, pasta, cakes, biscuits, preserves and sweets. The introduction includes information on balancing your diet, food shopping, entertaining, choosing wines, and cooking in quantity. Following this is a chapter on herbs, spices and flavourings which contains one or two entries I'd never heard of alongside the more familiar chilli powder or rosemary.
All the recipes in this book give information on how many people this quantity will serve, how many calories per serving, preparation and cooking times, and whether or not the dish can be frozen.
The last few pages are devoted to kitchen equipment - everything from the cooker itself to pots, pans and knives. The checklist includes ramekins, a zester, a couscoussier, a serrated scraper, and a sugar thermometer amongst many other items. It makes me feel I need to stock up on a few things! Following this is a chapter on microwave cooking, then a couple of pages each on food safety and freezing. Finally, just before the index, is a glossary of cooking terms that will define bain-marie, dropping consistency, mandolin or any culinary term you are flummoxed by.
I think I should make a New Year's Resolution early to keep this treasure trove of recipes handy in my kitchen and find the time for more and more home-made dishes.
denella 15.10.2006 (15.10.2006)
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Review of Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute
This book, quite simply, is everything the complete beginner or experienced cook will need. Apart from recipes galore, it has hundreds of guidelines for cooking different meats, vegetables, sauces, etc, showing you how and why certain recipes work, not just giving you the method. If I could have just one cookery book in the whole wide world of cookery books, this would be the one. I've used different versions of it for 13 years with gas and electric ... ...This latest version with comprehensive photographs is even better than the last edition, as it shows you how the finished product is meant to look.
This is an absolutely necessity for anyone who wants to learn to cook a wide range of delicious foods for their family, themselves or just to impress! ...
Lucilock 12.10.2000
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Ciao members have rated this review on average: helpful Review of Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute
Advantages: comprehensive, but not dull Disadvantages: absolutely none
This has been around since Delia was in school uniform and jamie wasn't even a twinkle in his parents' eye - but even after half a century, it's still the absolute best.
This seminal cookery title has been updated many times, but never becoming trendy at the expense of providing recipes and advice that will stand the test of time.
There's no fashionable fusion food here, nor anything that experiments with combining plain chocolate with beef.
What ... ...drink on the market. Whether you want to know how to boil and egg, roast spuds or create a sumptuous banquet for 25, it's all here. You can also learn how to make and decorate a wedding cake or whip up some mean cocktails.
I've had my copy of this for many years. It's the only cookery book that 'lives' in the kitchen rather than on a bookshelf and I'm still learning new stuff from it.
There's none of Delia's patronising tones, Marco's ego or Jamie's ...
merlina 10.09.2000
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Ciao members have rated this review on average: helpful Review of Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute
Advantages: full explanations, recipes that work, straightforward ingredients Disadvantages: none
I bought the Good Housekeeping cookery book in 1975 from a book club at a reduced rate. It has seen me through thirty two years, two marriages, and child raising. I still use it and recommend it today. Back and front covers have come off, favourite pages have drops of cake mixture on them, but it has pride of place on my kitchen shelf and the recipes still work.
When my son was little I found a recipe for cake, which we used for every birthday - ... ...was, page 311 of my Good Housekeeping For a complete beginner, Good Housekeeping Cookery Book takes you through the process of creating meals you can be proud of and the menu section at the back is very helpful.
With recipes for everything from starters to desserts, bread, cakes and biscuits, to jam, and sweets, this book is all you will need. There are sections on drinks, diets, nutrition and calories; preserves and cake decorating.
Cooking terms ...
madderbat 24.01.2007
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Ciao members have rated this review on average: helpful Review of Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute
Good house keeping cookery book the cook sclassic companion
Good housekeeping has had a magazine going for many years with tips and ideas and cookery recipes. There are several good housekeeping recipe books published.
I have the standard good housekeeping cookery book its years old, first published 1948! (My copy only 10 yrs old) I assume the recipes and contents have changed and are different in the copy I have.
This book is a big fat book 590 ... ...book one which would be good to give someone starting up cooking for him or herself. In fact Sally has a copy an older one of mine I gave her when she started uni.
This book starts with a chapter on eating for health this gives information on vitamins, fats cholesterol, carbohydrates, sugar, salt minerals. Advice on how much our bodies needs.
Following chapters are recipes for soups, starters, fish, meat, poultry, game, and stuffings. Chapters ...
mumsymary 08.02.2004
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Ciao members have rated this review on average: helpful Review of Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute
Advantages: Comprehensive yet readable and interesting Disadvantages: None
...to introduce you to The Good Housekeeping Cookery Book. The title also includes the words "The cook's classic companion". This all sounds a bit old-fashioned doesn't it? The sort of title that makes you think your Grannie might like it. She probably will, despite the fact that so many Grannies have a tattoo and piercings nowadays, and so will anyone else that ever feels the need for a really useful cookery book. The book costs £17.50 in W.H Smith, ... ...abroad. It's not just recipes. Good Housekeeping correctly describe it as guiding you from the shop, to the cooker, to the table.
I'm tempted to copy down the contents page here for you but i'm not sure you'll have time to read it all right away. I'll make do with a few sections that you might not expect to find in many other similar books.
Some of the information I would have liked to read whan I was just starting to cook would include the equipment ...
Marans 03.11.2005
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Product Information for "Good Housekeeping Cookery Book (The Cook's Classic Companion) - Good Housekeeping Institute" »
Product details
Type
Non-Fiction
Genre
Lifestyle
Subgenre
Food & Drink
Title
Good Housekeeping Cookery Book (The Cook's Classic Companion)
Author
Good Housekeeping Institute
ISBN
1843401150
EAN
9781843401155
Manufacturer's product description
First published in 1948, the Good Housekeeping Cookery Book is firmly established as the cook's bible, and has sold millions of copies in its various editions. Completely updated to reflect the tastes of 2004, it is a superb collection of more than 850 foolproof, step-by-step recipes collated and triple-tested by the renowned Good Housekeeping Institute. Whatever occasion you are cooking for, you will find the perfect recipe within these pages. Classic family favourites are represented, along with unusual or more exotic dishes for special celebrations. The recipes range from meat, poultry and healthy fish dishes to vegetarian fare and mouth-watering cakes and puddings. There are also recipes for jams, pickles and chutneys, soups and sauces. Every recipe includes preparation and cooking times, freezing notes and a calorie count. There is also up-to-date information on everything from how to store fresh herbs to identifying the new and unusual ingredients available today. Full-colour photographs are featured throughout and the more difficult cooking techniques are illustrated with step-by-step colour artworks. The Good Housekeeping Cookery Book is a truly comprehensive and indispensable compendium for today's cook.
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