The Cook's Book: Techniques and Tips from the World's Master Chefs by Jill Norman

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    • Categories: Sauces, general
    • Ingredients: lemons; white wine vinegar; sunflower oil; Dijon mustard; egg yolks
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    • Categories: Sauces, general
    • Ingredients: sunflower oil; garlic; eggs; white wine vinegar; lemons; Dijon mustard
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    • Categories: Sauces, general
    • Ingredients: garlic; eggs; white wine vinegar; sunflower oil; Dijon mustard; lemons; ground cayenne pepper; saffron
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    • Categories: Sauces, general
    • Ingredients: chervil; Dijon mustard; shallots; eggs; sunflower oil; lemons; pickled gherkins; capers; parsley; white wine vinegar
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    • Categories: Sauces, general
    • Ingredients: sunflower oil; chervil; canned anchovies; lemons; parsley; eggs; Dijon mustard; tarragon; capers; shallots; white wine vinegar; pickled gherkins
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    • Categories: Sauces, general
    • Ingredients: white wine vinegar; truffles; lemons; Dijon mustard; sunflower oil; truffle oil; eggs
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    • Categories: Sauces, general
    • Ingredients: ground cayenne pepper; butter; white wine vinegar; white peppercorns; lemons; eggs
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    • Categories: Sauces, general
    • Ingredients: shallots; lemons; eggs; white peppercorns; butter; white wine vinegar; chervil; ground cayenne pepper; tarragon
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    • Categories: Sauces, general
    • Ingredients: white wine vinegar; butter; shallots; lemons
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    • Ingredients: Worcestershire sauce; Cognac; chives; tomato ketchup; butter; Dijon mustard; capers; shallots; canned anchovies; paprika; Madeira wine; tarragon
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    • Categories: Sauces, general
    • Ingredients: whole cloves; heavy cream; nutmeg; milk; all-purpose flour; butter; bay leaves; onions
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    • Categories: Sauces, general
    • Ingredients: stock; thyme; heavy cream; dry white wine; butter; dry vermouth; shallots
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    • Ingredients: garlic; chicken wings; veal; tomato paste; mushrooms; arrowroot powder; stock; bay leaves; shallots; vegetable oil; carrots; dry white wine; thyme
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    • Categories: Sauces, general
    • Ingredients: tomatoes; garlic; arrowroot powder; chicken wings; thyme; tomato paste; vegetable oil; bay leaves; mushrooms; dry white wine; shallots; chicken stock
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    • Categories: Sauces, general
    • Ingredients: celeriac; celery; arrowroot powder; Madeira wine; tomatoes; mushrooms; thyme; garlic; soy sauce; vegetable stock; vegetable oil; shallots; tomato paste; carrots
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    • Ingredients: red wine vinegar; thyme; juniper berries; black peppercorns; carrots; stock; red wine; butter; onions; vegetable oil; bay leaves
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    • Categories: Main course
    • Ingredients: veal stock; venison; sherry vinegar; dried cherries; butter; Port wine; walnuts; red wine; redcurrant jelly; brandy; cinnamon sticks
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    • Categories: Sauces, general
    • Ingredients: tomato juice; bay leaves; butter; tomato paste; thyme; shallots; tomatoes; garlic
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    • Categories: Sauces, general
    • Ingredients: watercress; heavy cream; butter; stock
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    • Categories: Sauces, general
    • Ingredients: thyme; red peppers; stock; heavy cream; butter
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    • Categories: Sauces, general
    • Ingredients: chicken stock; Madeira wine; shallots; dry white wine; Cognac; butter; morel mushrooms; heavy cream
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    • Categories: Sauces, general
    • Ingredients: Parmesan cheese; pine nuts; olive oil; garlic; basil
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    • Categories: Sauces, general
    • Ingredients: milk; horseradish; white wine vinegar; mustard; breadcrumbs; heavy cream
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    • Categories: Sauces, general
    • Ingredients: malt vinegar; mint
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    • Categories: Sauces, general
    • Ingredients: tomatoes; tomato paste; olive oil; basil; sherry vinegar
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Notes about this book

  • Eat Your Books

    2006 James Beard Award Winner

Notes about Recipes in this book

  • Chicken livers with pasta, lemon & garlic

    • wester on October 21, 2015

      Easy and tasty. Very mild, not a pronounced liver flavor.

  • Carrot salad

    • amoule on November 15, 2016

      Interesting flavor, but I probably used too much orange flower water. I followed the recipe exactly, but quadrupled it for a crowd. I'd suggest using small or half garlic cloves; a whole garlic clove is a lot for 2 carrots. The paprika and chile powder muddy the color of the grated carrots. If I make this again I'll replace both of those with a pinch of cayenne -- there's plenty of flavor with the cumin, cinnamon, honey, lemon, and orange flower water.

  • Koussa mahshi

    • swegener on February 01, 2015

      So this recipe is in a book trying to teach novice cooks to cook, so the directions need to be more explicit than usual. Which is why I blame the book for not telling me that these needed to be stuffed with COOKED rice. I ended up having to take the stuffing out to cook and eating the zucchini chopped in the sauce with the stuffing.

  • Sesame chicken & noodle salad

    • Frenchfoodie on June 01, 2020

      Yum. Good, punchy storecupboard sauce (if you have plenty of Asian staples) and very forgiving about type of noodles and veg.

  • Mayonnaise

    • Andre on June 02, 2020

      Recipe; page. 28. 2 egg yolks.

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Reviews about Recipes in this Book

  • Red berry charlotte

    • Nord1jus

      The fruit, mousse, coulis and the light sponge marry beautifully - simple but definitely one of my favourite summer desserts.

      Full review
  • ISBN 10 0756613027
  • ISBN 13 9780756613020
  • Linked ISBNs
  • Published Sep 01 2005
  • Format Hardcover
  • Page Count 648
  • Language English
  • Countries United States
  • Publisher DK Publishing (Dorling Kindersley)
  • Imprint DK Publishing (Dorling Kindersley)

Publishers Text

2006 James Beard Award Winner! General Category!

Bursting with luscious color photography and clear step-by-step techniques drawn from the world's top chefs, this is a one-stop reference for all home cooks-from those who want to gain more confidence in the kitchen and hone their skills- to anyone who is eager to learn basic methods from scratch.

Jill Norman has published books on food and drink for many years, and has an extensive knowledge of foods and cooking styles from many regions of the world. She is the literary trustee of the Elizabeth David estate, and worked with Mrs. David for many years.



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