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The Cook's Book : Step-By-step Techniques & Recipes for Success Every time from the World's Top Chefs by Jill Norman

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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.

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Reviews about this book

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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 174033552X
  • ISBN 13 9781740335522
  • Published Jan 01 2006
  • Format Hardcover
  • Page Count 648
  • Language English
  • Countries Australia
  • Publisher 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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