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Richard Olney, Chief Series Consultant.
176 pages, Hardcover
First published January 1, 1987
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Displaying 1 - 4 of 4 reviews
August 15, 2012
Part of the amazing series of which I am lucky enough to have the complete set and more.
As in this volume, the format is an overall view of the subject, preparation, cooking techniques and recipes in text and photo form. Ending with more recipes in text only and a biblio.
Clear, concise, with the photo's not only showing how you should do it but what it should look like!
The late Richard Olney was largely responsible for this epic series and it is his hands that appear in the prep shots.
It is said that Time-Life insisted that any recipe given should be from an attributed source. In order to overcome this problem, Richard simply made up sources when he wished to include favourite recipes!
If you see any of these series, they're out of print, buy them, you won't be disappointed, there are however 27!
As in this volume, the format is an overall view of the subject, preparation, cooking techniques and recipes in text and photo form. Ending with more recipes in text only and a biblio.
Clear, concise, with the photo's not only showing how you should do it but what it should look like!
The late Richard Olney was largely responsible for this epic series and it is his hands that appear in the prep shots.
It is said that Time-Life insisted that any recipe given should be from an attributed source. In order to overcome this problem, Richard simply made up sources when he wished to include favourite recipes!
If you see any of these series, they're out of print, buy them, you won't be disappointed, there are however 27!
October 18, 2012
ABOUT THIS BOOK IN PARTICULAR:
I'm on a rereading binge and the roast turkey on the cover of the Poultry cookbook beckoned to me so it is the book du jour (a little cooking joke).
Again, it is also a pleasure to see acknowledged the many classic techniques which come to us from a long history of cooking. I am rather sad, though, just having examined the illustration of the various sorts of fowl that used to be available. I haven't encountered a stewing hen yet though I'd dearly love to buy one. We don't get that sort of variety, even when shopping at glitzy supermarkets. Oh well ...
ABOUT THE SERIES IN GENERAL:
Every cook should have a set of The Gook Cook series which was published by Time Life between 1979 and 1983. They are organized by cooking subject (Fish, Soup, Cookies & Crackers, etc.). They were edited by the brilliant Richard Olney and written by many food writers who went on to become well known.
Each has a brief but comprehensive history of the topic followed by 80 pages of detailed techniques accompanied by detailed photos. The last 80 pages contain around 200 recipes from around the world, spanning 300 years, many of which were translated for the first time for these books.
It is hard to imagine any dish or technique that this series does not cover.
Want to make your own food dye? This is your series.
Want to know how to make a basic broth? This is your series.
Want to make pickles? This is your series.
There are 28 volumes (see the list at Wikipedia), all of which I picked up at used book stores fairly cheaply. They are beautifully produced and include two ribbon markers so you can mark both the technique photos and the recipe in the back of the book.
These books are wonderful whether you cook from them or simply read them.
I cannot recommend these highly enough, whether for the beginning or serious cook.
I'm on a rereading binge and the roast turkey on the cover of the Poultry cookbook beckoned to me so it is the book du jour (a little cooking joke).
Again, it is also a pleasure to see acknowledged the many classic techniques which come to us from a long history of cooking. I am rather sad, though, just having examined the illustration of the various sorts of fowl that used to be available. I haven't encountered a stewing hen yet though I'd dearly love to buy one. We don't get that sort of variety, even when shopping at glitzy supermarkets. Oh well ...
ABOUT THE SERIES IN GENERAL:
Every cook should have a set of The Gook Cook series which was published by Time Life between 1979 and 1983. They are organized by cooking subject (Fish, Soup, Cookies & Crackers, etc.). They were edited by the brilliant Richard Olney and written by many food writers who went on to become well known.
Each has a brief but comprehensive history of the topic followed by 80 pages of detailed techniques accompanied by detailed photos. The last 80 pages contain around 200 recipes from around the world, spanning 300 years, many of which were translated for the first time for these books.
It is hard to imagine any dish or technique that this series does not cover.
Want to make your own food dye? This is your series.
Want to know how to make a basic broth? This is your series.
Want to make pickles? This is your series.
There are 28 volumes (see the list at Wikipedia), all of which I picked up at used book stores fairly cheaply. They are beautifully produced and include two ribbon markers so you can mark both the technique photos and the recipe in the back of the book.
These books are wonderful whether you cook from them or simply read them.
I cannot recommend these highly enough, whether for the beginning or serious cook.
November 9, 2012
This was the first cookbook I ever owned. I ordered the series while serving overseas in the early 80's, and I still own them and use them all.
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May 1, 2017Time Life UK (1978)
Displaying 1 - 4 of 4 reviews