The COOK'S BOOK

Step-by-step techniques and recipes for success every time from the world's top chefs

Edited by Jill Norman

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New large hardcover book, published 2005, 648 pages, plenty of full-colour photos included with the step-by-step instructions, and of the finished items. Winner of the Gourmand World Cookbook Award in 2005.

Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter.

From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you'll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes.  An essential ingredient for every kitchen.

The one-stop guide to great cooking, with practical answers that will give you the confidence to cook well, every time. Perfect your existing skills, discover new techniques and create delicious recipes from around the world. Top chefs from across four continents present the basic preparations and best methods, bringing their expertise to your kitchen so that cooking is always rewarding and enjoyable, even when time is short. Every technique is clearly explained, with photographs that show exactly how it is done - and there are also notes on what to do if things go wrong.

From meat to desserts, shellfish to soups, all key ingredients and major cooking styles are featured and explored, with hundreds of recipes, including many signature dishes of the contributing chefs. Taking inspiration from all corners of the globe, you will develop, improve and hone your culinary skills.

Contributing chefs:

• Christine Manfield - Asian Noodles and Dumplings
• David Thompson - Thai Cooking
• Ken Hom - Chinese Cooking
• Charlie Trotter - Fish & Shellfish, Vegetables
• Marcus Wareing - Meat
• Dan Lepard - Breads and Batters
• Shaun Hill - Stocks & Soups, Poultry & Game Birds, Fruit & Nuts
• Pierre Herme - Pastry & Sweet Doughs, Desserts
• Peter Gordon - Flavourings
• Atul Kochhar - Indian Cooking
• Michael Romano - , Eggs & Dairy Produce, Pasta & Dumplings
• Paul Gayler - Sauces & Dressings, Pulses & Grains
• Stephan Franz - Cakes
• Feran Adria - Foams

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The Cook's Book edited by Jill Norman