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What to Cook & How to Cook It, by Jane Hornby
Download PDF What to Cook & How to Cook It, by Jane Hornby
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What to Cook and How to Cook is the ultimate cookbook for beginners, by food writer and recipe editor Jane Hornby. Here, Hornby takes 100 easy and delicious recipes back to basics, pairing straightforward instructions with step‐by‐step photographs illustrating ingredients, process, and techniques. Learn to make meals ranging from simple to spectacular, with tasty recipes for every occasion, including Breakfast Muffins and Spaghetti Carbonara, to Mushroom Risotto and classic Lemon Tart. Hornby’s careful explanations will turn even the most timid beginner into a confdient cook with a solid recipe repertoire.
- Sales Rank: #286586 in Books
- Brand: Brand: Phaidon Press
- Published on: 2010-10-20
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.75" w x 9.25" l, 4.52 pounds
- Binding: Hardcover
- 416 pages
- Used Book in Good Condition
From Publishers Weekly
Starred Review. UK food writer Hornby's voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book's 400-plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby's by-the-book approach to everyday eating is a terrific resource for those with a taste for tradition. Each dish is accompanied by step-by-step photos, ensuring those cooking along with the author will be able to pull off Cinnamon Rolls, a Chocolate Truffle Cake, or Shrimp Pad Thai with confidence. While thoughtful, this approach can veer into the extreme (assembling an antipasti plate or making a BLT?), but it's a vital component of creating more complicated fare like Eggs Benedict or Roast Beef & Yorkshire Puddings (she is British, after all). More experienced cooks are likely to find the dishes rather elementary, but those curious about how to prepare a Margherita pizza or beef stew will find this a terrific guide.
Review
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"A Gen Y Nigella Lawson" – Glamour
"UK food writer Hornby’s voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book’s 400‐plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby’s by‐the‐book approach to everyday eating is a terrific resource for those with a taste for tradition. . . a terrific guide." – Publishers Weekly, Starred Review
"One of the most heavily illustrated cookbooks of all time – Nothing’s left to chance and everything is beautifully explained – It could just be the best book for novice cooks ever." – Westside
" About the Author
Jane Hornby is an established baker, food writer, cookbook author, and recipe tester. She is a columnist for BBC’s Good Food magazine and teaches cooking classes. She has appeared on The Martha Stewart Show and been featured in media outlets throughout the U.S. and UK. She is the author of Fresh and Easy and the soon‐to‐be released What to Bake and How to Bake it, both published by Phaidon. Hornby lives outside of London in the English countryside with her partner and top recipe taster Ross.
Most helpful customer reviews
83 of 84 people found the following review helpful.
Love this cookbook
By Missy
This book is great for anyone learning how to cook or even people who have been cooking for a while. Its very neat and the pictures are great. All the recipes include pictures from the start of the meal to the end. Ms. Hornby also took the time to show all the ingredients and what it would look like for the homecook. Most of the ingredients can be found in the supermarket or farmer's market. The recipes are economical and thats great in a cookbook. Here is a list of how the book is set up
Introduction:
Tips on how to make recipes work for you. Basic kitchen equipment like knives, roasting pan and food processor. Next is ingredients, shopping tips and basic pantry.
Breakfast & Brunch:
Smoothies, cinnamon rolls, eggs( eggs benedict and scrambled eggs), muffins, french toast, huevos rancheros, pancakes and corncakes.
Light Lunches:
Ham Cheese Sandwich, warm goat cheese salad, spicy vegetable soup, couscous& harissa salad, warm goat cheese& beet salad, chicken caesar salad, chicken &corn quesadilias, BLT sandwich and shrimp & mushroom laksa.
Simple Suppers:
Chicken stir-fry, mushroom risotto, thai curry with beef, lamb chops and mint salad, cheeseburgers, breaded fish and tartar sauce, macaroni& cheese, sausage and mashed potatoes with onion gravy, stuffed chicken with tomatoes and arugula, shrimp pad thai, cajun chicken and pineapple salsa and penne with tomato/olive sauce.
Food for sharing:
Sticky BBQ ribs, stuffed potato skins, chicken wings and blue cheese dip, antipasti with tapenade and tomato bruschetta, cheese nachos and guacamole, hummus with marinated olives and pitas, chicken tikka and raita lettuce cups, pizza margherita and chicken satay.
Weekend Cooking:
Pan Fried Fish, chilli con carne with baked potatoes, coq au vin, creamy fish pie, roast chicken with lemon and leek stuffing, eggplant parmigana, lasagne, paella, crab cakes, beef stew, chicken pot pie, fish stew and roast pork.
Side Dishes:
Roast potatoes, rataouille, coleslaw, maple roast winter vegetables, oven fries, dressed green beans, glazed carrots.
Desserts:
Apple pie, chocolate chip cookies, frosted cupcakes, key lime pie, lemon tart, vanilla ice cream, brownies and panna cotta with raspberries.
Also Ms. Hornby includes tips on planning a menu and basic preparations like cutting garlic, onions and herbs.
I did my best to list most of the dishes. I did not list them all. I just wanted to give everyone an idea of whats in the book. This book is great for family and friends. This cookbook is great for any level of the homecook. I am glad I have this book and I will continue to make more of the dishes. Last night I made the spicy vegetable soup. Tonight I made for dessert the key lime pie. I cant wait until its ready.
37 of 38 people found the following review helpful.
Clear, concise, clever and well organized.
By Andrew B. Hurvitz
I saw this book, in, of all places, URBAN OUTFITTERS.
This is a new, delightfully laid-out and easily understandable cookbook which proceeds on the assumption that everyone is new to cooking.
I have not seen a book like this one, where each step of a recipe is photographed. For example, with Coq au Vin, there are photos showing the vegetables, then the slicing, then the chicken, when to put the wine in, etc.
The calm and articulate prose that accompanies the recipes is noteworthy for its gentle but authoritative ability to reassure the cook.
It's true that the internet has made recipe finding easy. But a book like "What to Cook and How to Cook It" is something one will have for years, and is as essential to a kitchen as salt, knives, butter and water.
36 of 39 people found the following review helpful.
Well thought out, simple to use. Fantastic!
By bucajack
I cannot recommend this book enough. I love cooking but I have a hard time following many recipies in other cook books and from websites. The reason is that I am quite a visual person. I need to see what the dish should look like when you are finished. This book does that but it also takes it a number of steps further.
Every recipe is laid out from start to finish with a picture for each step. Even the ingredients are shown in their measurments to make it easier for you to see where to begin. The book also has a picture of the dish at critical points in the preparation so you can see how it should look.
The recipes are easy to follow and are not overly complicated. The recipes are also all based around food that everyone loves. Things like Chicken Pot Pie, Coc au Vin, chicken wings, BBQ ribs.
This book is great for anyone who is new to cooking and even intermediate cooks who like that visual style cookbook.
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