The Commonsense Cookery Book - New hardcover recipe book

THE COMMONSENSE COOKERY BOOK

by the Home Economics Institute of Australia Inc (NSW Division)

New hardcover book, revised gift edition published 2008, 378 pages. This classic book was first published in 1914.

The classic, step-by-step cookbook - for absolute beginners and experienced cooks alike.

It′s what every household needs: a cookbook which tells you how to literally boil an egg, grill a chop or make a great scone. The Commonsense Cookery Books have helped over a million readers navigate the kitchen, teaching them the basics of food and cooking, and helping them make the transition to more confident, delicious meals - satays, roasts, casseroles and risottos. With information on measurements, cuts of meat and cookery terms, this is a vital resource for all cooks - whether absolute beginners or highly experienced.

While retaining the easy-to-follow style that has made the previous editions invaluable to all cooks, this revised edition of The Commonsense Cookery Book reflects modern tastes and healthy nutrition in its choice of recipes. The dishes range from the elementary boiled egg to delicious chicken satay and crown roast of lamb, and include a number of meatless main courses as well. Also included is helpful information on cuts of meat, basic kitchen requisites, cookery terms and the use of microwave ovens.

There are no photos in the book, but they are very well set out, with one (or 2 if they're short) recipe per page and easy to follow step-by-step instructions. A list of basic equipment and a list of cookery terms are included at the front of the book

The Commonsense Cookery Book is an Australian publications. All recipes are in metric and metric cup & spoon measurements. Metric conversions are included in the front of the book for liquids, measurements and oven temperatures.

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The Commonsense Cookery Book hardcover gift edition