The Essential Cook's Kitchen: Traditional culinary skills, from breadmaking and dairy to preserving and curing

by Alison Walker

An artisan food revival has taken place in recent years, making kitchen skills a celebrated part of everyday life. These days, many cooks are seeking out the techniques their grandmothers took for granted, and realizing that patient preparation and tantalizing anticipation can make home-produced delicacies taste even better. This comprehensive guide covers all aspects of the cook’s kitchen, from the simple pleasures of baking bread and cakes, to curing, dairymaking, bottling, potting and preserving. Discover the endless joys of the kitchen, with recipes that stand the test of time as well as helpful technique sections and information on the ingredients and equipment you’ll need. Experience the delights of the dairy by learning how to churn your own butter and soft cheese; make the most of seasonal fruits by transforming them into cordials and liqueurs; enjoy the aroma of freshly baked cakes, pastries and biscuits; feel the satisfaction that comes from salting and smoking meat at home; and fill up your larder with a mouthwatering array of jams, jellies and chutneys

Genres: Cooking, Cookbooks, Food

192 pages, Hardcover

Published May 17, 2018

Reviews

[Melissa · Rating 5 out of 5]

I loved this book! It’s like a cooking crash course. All the recipes are pictured (if you follow me, you know that’s something I need and don’t find that often in cookbooks). Each chapter has an introduction that I summarized to my boyfriend. I loved the information that was in the “A bit of technique” section: I learned a lot.

Thanks to Quarto Publishing for the e-copy of this cookbook through NetGalley.

[roxi Net · Rating 5 out of 5]

Loved it! I love to cook, but still prefer to stick to 'basic' recipes (I can screw those up pretty easily). Despite having seen similar recipes before, I'm always on the search for more simple versions. Just seeing the baguette recipe in here, broken down into 6 numbered steps, I was relieved :D. It's a beautifully designed book, with great photos, and most important (for me) - numbered steps for the recipe. I'd never come across 'crumpet molds', never heard of a 'vinegar cake' (what?!), barely sugar, and more - all in this book. I'm super excited to be able to work on these recipes that 1) my family would enjoy, 2) have ingredients that are simple to find, 3) are easy to follow, and 4) are tasty.

[Camille · Rating 5 out of 5]

I would call this cook a Bible of traditional cooking. Alison Walker explains all the traditional culinary skills, from making butter to making pastry and preserves - basically, those skills that every woman needed to have back in the days to be able to survive and that are now often lost as we have access to a more practical and less time-consuming lifestyle. Each skill is explained in detail and then we're given recipes to practise it. It's all well explained, clear, and has gorgeous photographs throughout the book.

[Alexis · Rating 4 out of 5]

This is not at all a typical cookbook. It's purpose is to pass down traditional techniques and basic recipes for what were once essential items to make, and which now we largely buy pre-made from supermarkets.

There are some very interesting and unusual recipes in this book, along with some classics. I particularly enjoyed the bread section and the jellies. What makes the book stand out from others is that the actual techniques needed to make these things are set out quite simply, making it seem easily achievable for anyone to make their own cheese or even a duck terrine. There are a few recipes, but the main focus is on how to make a basic version, and then to go out and expand on this to suit your own ingredients and tastes.

I thoroughly enjoyed reading this book from cover to cover, in one sitting. This is most unusual for a cookbook, I'm sure you will agree. The pictures are delightful and the short introductions to each section take you away to an old country kitchen where a cheerful (but expert) cook is baking bread or pies, and a pot of jam is simmering away on the range cooker. Even in this day and age, I think most people would enjoy cooking these recipes and be proud of their achievements; simple as it seems after reading this book, it is very impressive to be able to serve homemade butter or ice-cream.

[Girl · Rating 4 out of 5]

I received an e-copy of this book from the publisher via NetGalley in exchange for an honest review.

The Essential Cook's Kitchen is a cookbook that encourages the reader to go back to the basics. Bread-making, curing meat, making preserves -- according to Alison Walker, these are all key abilities for a cook.

The chapters devoted to making bread and to baking cakes / making sweets are, in particular, truly superb. I would love to have a whole book of just them (and more recipes of similar kind -- kitchen classics that serve as great dessert). This section of the book just made me want to run to my kitchen and start baking one cake after another. On the other hand, while home-maide dairy looks delicious (and not that difficult to prepare), I doubt I will ever have at hand milk of good enough quality to make cheese out of it. Nonetheless, the book contains enough doable and interesting recipes that it would be a great one to put on one's shelf. Additionally, it is beautifully photographed and designed. Absolutely worth checking out.

[Patricia Reyes · Rating 5 out of 5]

This book is great and has wonderful pictures. It has five sections which are Baking; Dairy; Preserving; Bottling& liqueurs and Curing and potting. Contains many incredibly helpful tips and techniques for both cooking and kitchen, that every cook or baker would benefit from as well as a collection of both basic and creative recipes.

[Laura Duffy · Rating 5 out of 5]

This is a fab gift for anyone who wants to get into cooking. It lays out in simple but not patronising detail all you need to know about starting cooking from the different types of pastry and how to make them to how to make all the basic recipes you need to know. I thoroughly enjoyed this book and learned so much from it. It is wonderfully illustrated and easy to understand and follow.

[Samantha · Rating 5 out of 5]

The Essential Cooks Kitchen is a great book full of country cooking ideas from baking breads and cakes to preserving and pickling. There is plenty to glean from this book, so if you like to bake from scratch, want to make your own butter or clotted cream, find out how to make marmalade or have a crack at making your own sausages, then this book covers it all.

The book starts with a small introduction and is then split into five main chapters: Baking, Dairy, Preserving, Bottling & Liqueurs and Curing & Potting. Each chapter is then split down further and contains an explanation at the start of a section with hints and tips on techniques and equipment required.

The Baking chapter is split into bread, pastry, cakes and sweets. It explains how to make basics before giving recipes that use it. Dairy explains how to make your own Butter, Cream & Yoghurt, Soft Cheeses and Ice Cream & Sorbets. Preserving explains how to use your glut of fruit and vegetables turning them into different Marmalades, Jams & Jellies, Chutney and Pickling.

Bottling & Liqueurs is reviving the age old methods of bottling, which is different to preserving fruit (which is mostly set) whereas bottling is more keeping the fruit in its original state whilst preserving it. Liqueurs and Cordials provides details on how to turn delicious fruit into drinks, either for your pantry or to be given as a gift. Curing & Potting finally explains the methods of Salting, Cold Smoking, Making Sausages and Terrains & Pâtés.

The whole book is full of colour photography and each recipe and method is easy to follow. I've picked up quite a few tips from this book and would certainly recommend it. I always thought making clotted cream would be difficult, but after reading this I see its not and now have a way to ensure my homemade ice cream is smoother when I make it by hand.

I received this book from netgalley in return for a honest review.

[Andreea · Rating 4 out of 5]

I was sent a free copy of this book in exchange for my honest review.

This book is everything anyone needs if they want to cook complex things from scratch but have them explained in an easy way! There are no dinners or lunch recipes here, because the main focus of this book is not cooking, but working on some kitchen skills like breadmaking (which I absolutely loved), dairy making (amazing, right?), making jam and more...

Of course there are going to be chapters that some of the readers might not care for (I know I'd never smoke meat...), but even so it's good to have the knowledge of how things are done. And I am pretty sure there is going to be a category for everyone in this book. My favourite are the bread, cake and ice-cream. I truly enjoyed reading about jams and jellys but the truth is I am way too comfortable to be bothered to make myself... but maybe I will at one point, right?

Anyway, this is a great book when it comes to skills and techniques!

[Caroline · Rating 4 out of 5]

Not your regular cookbook! This takes you back to the old traditional techniques, but modernizes them and makes it easier to do today. Look here, cottagecore kids!

The biggest section of this book is of course on baking - and is further split up into bread, pastry, cakes and sweets. Next up is dairy, which is split into butter, cream and yogurt, soft cheeses and ice creams and sorbets. Then you have preserving (marmalade, jams and jellies, chutney and pickling), bottling & liqueurs (bottling, liqueurs and cordials) and lastly curing & potting (salting, cold smoking, making sausages, terrines and pâtés).
Each (sub)section has an introduction, and further talks about ingredients, equipment and techniques, encouraging you to try out different things that aren't necessarily in the recipes. Speaking of, there are of course lots of good recipes here, lots of traditional stuff, but also new twists on them. Lots of great photos too, the layout is very nice.

[Jennifer · Rating 5 out of 5]

Thanks to NetGalley and the publisher for this gorgeous arc. This was wonderful! The instructions are clear, the photography beautiful and clean, and the recipes delectable. I thought the bread and cheese making sections were particularly interesting and approachable, but then those are the types of home cooking I have most experience with personally. I am inspired to get some new jar tops and make my own chutney. I also loved the clear and concise instructions for making butter with a stand mixer. I had never considered doing it, and I think now I might try it this week! This is a great addition to any home cook’s library, but especially for cooks like me who are largely self-taught but appreciative of classic homey cooking of the past and/or rural life. All measurements are in imperial and metric, though some ingredients might be tougher to source (or go by alternate names) in the US,

[Lili · Rating 5 out of 5]

From Netgalley for Review:

Well, toss this onto my list of books I need in print form for my kitchen! Clear recipes, beautiful photos (seriously this book is loaded with photos) and a way of explaining pastry dough that actually made sense to me is a definite win. Plus the recipes are delicious looking (especially the Lavender and Lemon Madeira cake, holy moly! Plus it has instructions on how to make clotted cream, something that in the states is obnoxiously hard to find and you pretty much have to go to a specialty store...boo! This book is delightful and I am so glad I read it!!

[Denice Langley · Rating 5 out of 5]

A great book for new cooks who are looking for information or experienced cooks looking for new ideas. It would make an excellent wedding gift. I have tried a few of the recipes and tagged many more to try. Excellent results have convinced my family that this book is a keeper!

[Alina · Rating 4 out of 5]

Very I formative and essential for everything cook out there. There are a few items that I didn't knew about, and some I knew but had no idea for what they are used. I'm thanking the publisher for the free copy and the change to read this useful book.

[Lisabeth · Rating 5 out of 5]

This is an amazing and informative recipe book. The recipes are brilliant and the photos that accompany them are perfect.

[Literary Redhead · Rating 5 out of 5]

THE ESSENTIAL COOK’s KITCHEN covers an array of culinary skills from breadmaking and dairy to preserving and curing. This beautifully photographed guide also includes time-tested recipes, as well as helpful sections on cooking technique, ingredients and equipment.

Thanks to the author, Quarto Publishing Group and NetGalley for the review copy. Opinions are mine.

#TheEssentialCook'sKitchen #NetGalley

[Chris From RecipesNow! · Rating 5 out of 5]

If you are looking to bring a bit of a traditional country feel into your kitchen then The Essential Cook’s Kitchen can help. Covering topics such as curing, bottling, cheesemaking, cakes, breads, and pastry the author hopes to help you adapt country cooking to fit your lifestyle.

Using modern technology, and old-fashioned techniques, the author brings you country cooking joy. Simple, hearty, thrifty, honest food is how the author describes it. And that is exactly what you get.

The basic chapters covered are:

Baking
Dairy
Preserving
Bottling & Liqueurs
Curing & Potting

Each section includes detailed information regarding ingredients, equipment, techniques and other information you will need to proceed. The recipes for each chapter begin with the basics and work their way up from there.

Many of the basic recipes include step-by-step photos to help you along the way. The rest of the recipes include full color photos, most of them full page as well.

Perfect Encyclopedia Of Country Cooking

This is the kind of cookbook that you will refer to again and again. It has excellent references from which you can build a more extensive repertoire.

It covers a wide variety of recipes, from simple to complex, something for every occasion. There aren’t a lot of surprises in the recipes offered, the beauty is in the level of detail in helping you create them.

Taken in order, the recipes increase in difficulty, until you have the skills needed to complete the more complex creations. Start with jams, try some chutney, then move on to pickling!

I particularly liked how the author included bottling instructions after the preserves recipes. I have always been a little intimidated by the “canning“ process, and feel a little bit more confident now.

In all, this is an excellent resource and would make a terrific gift as well. Beautifully presented and full of information that even an experienced country cook would refer to often.

See the full review and the recipe for Basil Oil at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.

[Jill · Rating 4 out of 5]

Thank you to NetGalley and Quarto Publishing Group – Jacqui Small LLP for a copy of The Essential Cook’s Kitchen by Alison Walker. This cookbook is a guidebook to old fashioned cooking. The directions are excellent (and if you follow them, the results are too!). The author continuously reminds you that, especially in baking, the measuring and weighing of ingredients is extremely important and will make or break the recipes. And this is why I am not a good baker; I tend to go with “close enough.”

The book is broken out into sections including baking, dairy, preserving, bottling & liqueurs, and curing & potting. Each section comes with an introduction with gorgeous photographs and then a very helpful page full of information on common ingredients, equipment to use, and some tips, tricks, and techniques. It is a wealth of information. Many of the recipes have variations or multiple options to try. And each recipe has a picture (or several) to go with it, which is one of the most important things a cookbook needs, in my opinion.

Some of my favorite recipes are: cheese and cayenne bread sticks, crumpets, chocolate and banana loaf, dark chocolate truffles, cinnamon butter (including the recipe to make the butter itself!), fresh ricotta, mascarpone and a delicious way to use it as a pasta sauce, all of the ice cream ones, pink grapefruit marmalade, and tomato ketchup.

This book is an excellent resource with lots of detailed instructions and helpful hints. Some recipes have some hard to find ingredients, but there is a resource guide in the back to help you find them, and the results are worth the extra effort.

[Lara · Rating 4 out of 5]

This is a lovely book that covers a number of foundational recipes for foods that are commonly used in Western cooking. The pages are beautiful and the recipes well-written. The measurements are in metric and British Imperial. This is important as a British pint is substantially different from a US pint, and the ice cream recipe I made had 1/2 pint in the ingredient list. An American cook would end up with far too little milk and cream if that measurement was used. However, realizing this I managed to make the custard-based ice cream recipe successfully. It was flavored with bay leaf and nutmeg and was delicious. The flavor had depth, but there wasn't too much going on. I also appreciated that there wasn't too much for my standard Cuisinart 1 quart ice cream maker, as I've experienced in the past.

I reviewed a pre-release digital copy.

[Karalee Shotola · Rating 4 out of 5]

Like other reviews mention, this is not a regular cookbook, and instead you learn various traditional cooking skills like baking, making dairy products, preserving, bottling, and curing. The different sections describe the ingredients, equipment, and techniques used. Many of the sections also tell you how to make the product followed by recipes to use it in.
As far as baking, I regularly bake cakes, but I have only made one loaf of bread before, so it is nice having more recipes to try. I also make my own jam and pickled veg all the time, but there are new recipes I can try, and I am interested in making own my own butter as well.
The steps for the recipes are easy to follow, and there are plenty of pictures of each recipe and also for some methods like making dough and ice cream.
Overall, this is a good cookbook for those who want to learn traditional cooking skills.

[Jeanne Grace · Rating 5 out of 5]

I received an Advanced Reader Copy from Jacqui Small LLP for my unbiased opinion of the book. I loved this hearty cookbook with its rustic organic old-world recipes. I loved everything I tried, and I cannot wait to bake, cook, pot, and terrine my way through this book. You will love the Cheese and Cayenne Breadsticks, Steak and Mushroom Pudding, and Vanilla and Raspberry Swiss Roll. This book does not disappoint and will become one of my go-to cookbooks from now on!

[Cheryl Sanders · Rating 5 out of 5]

This is a fabulous cookbook for someone who likes to really delve into making everything from scratch. Things like cream, butter, cheese and preserving and curing. The directions are precise and the pictures are beautiful. The recipes to use the finished products in are fairly simple and again the pictures make you want to make them and eat them.

[Bookworm Between the Sheets · Rating 5 out of 5]

I needed a tutorial of doing the 'Essential' or what some might consider basic in cooking! This book gives you a foundation of what every cook should have in the kitchen. I now feel more confident in my cooking skills with the fundamentals that I garnered from this book!

[Justin · Rating 2 out of 5]

Alot of good information. The recipes are a little more high brow than what ime.used too. Definitely a good primer on some fundamental kitchen skills. I wish there was more meat on the bone of this one.

[Polly Krize · Rating 4 out of 5]

I received a copy of this book in exchange for an honest review.

Invaluable book describing culinary techniques in an understandable way. A must for every kitchen shelf. Recommended.

[Annette McIntyre · Rating 3 out of 5]

A very useful book about the basic tools a cook needs and how to use them. Plus the basic skills the cook should master with recipes for those skills.

[Jo · Rating 4 out of 5]

This is an amazing and informative recipe book. The recipes are brilliant and the photos that accompany them are perfect.
Thanks to netgalley for letting me read this.

[Alicia Schaefer · Rating 5 out of 5]

The picky eater that I am, when I see a book such as this - that makes me want to eat everything on the page - they have surely outdone themselves! This is one of those books that seeing in eBook format makes me NEED to see and touch it. Images throughout this book are truly incredible - clean, fresh and beyond appealing. Love the simple, clean country look. Contains many incredibly helpful tips and techniques for both cooking and kitchen, that every cook or baker would benefit from as well as a collection of both basic and creative recipes! Steps are wonderfully detailed and illustrated - truly a work of art!

[JCS · Rating 5 out of 5]

For anyone wanting to try out traditional recipes this book is perfect. It has five sections which are Baking; Dairy; Preserving; Bottling& liqueurs and Curing and potting. Each section has an introductory page with advice about ingredients, equipment and technique. There are recipes for a range of breads, cakes, pastries and sweets in the 'Baking' section. The 'Dairy' section invites you to try making your own yogurt, clotted cream, cheeses and ice creams. 'Preserving' covers jams, jellies, chutneys and pickling. 'Bottling & liqueurs' includes vinegars, ketchups, cordials and liqueurs. The final section explains methods of salting, cold smoking, making sausages and pates. There are plenty of recipes to choose from, beautifully illustrated. Some of these tasty recipes are very straightforward, others need more equipment(e.g. cold smoking) and are a little more challenging. Personally I'm looking forward to trying out the sloe brandy recipe!

[Leyla Johnson · Rating 5 out of 5]

Anyone that has serious interested in food and cooking should have this book. This is not about food on the table in 5 mins, this is about slow cooking.
It is the love for your ingredients, the gentle act of producing food and the pride of sharing a meal made with tenderness to the ones you love - knowing it is the best that you can provide.
This book starts off with Baking in the form of bread, pies, cakes and sweets. Next is Dairy with butter, cream, yogurt, soft cheeses, and ice cream. It moves onto Preserves with chutney, marmalade, jams, jellies, pickling, liqueurs and cordials. And finally Curing and Potting with salting, smoking, sausages and salami and terrines.
The book is magic - beautifully presented, wonderful photos and plainly written a wonderful gastronomic experience and a fine example of the slow food movement.