The Cookery Year: A Month-by-Month Collection of Delicious Seasonal Recipes by Reader's Digest

  • Terrine of hare

    from The Cookery Year The Cookery Year by Reader's Digest

    • Categories: Appetizers / starters; Winter; French
    • Ingredients: bay leaves; juniper berries; peppercorns of your choice; brandy; hare; veal; pork belly; streaky bacon; dried basil; dried thyme; dried marjoram
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Notes about this book

  • tony1066 on March 30, 2013

    In the early 70's I worked for a subsidiary company of RD and bought friends and family copies of this book. I am now 60+ and although cooking since my teens, this book has laid the foundations of my French provincial repertoires that friends and family still eagerly request for dinner parties, casual suppers or day to day family meals. Unbelievably good - buy this for a young person to reveal well thought out versions of everything. No fluff, no conceit, authentic and sensible.

  • FeastsandFestivals on June 22, 2012

    This is the book that turned me on to cooking. My Dad gave me a copy when I was at university and I've never looked back. Like all RD editions the contributors are eminent but anonymous. I still refer to it for basic recipes, the floating island, mincemeat recipe and candied oranges have been a ritual part of my Christmas for many years. I'm on my second copy, the first much loved and splattered has been retired...

Notes about Recipes in this book

  • Carbonades à la Flamande

    • debkellie on August 12, 2024

      Used a home-made dark ale ... very tasty. Really enjoyed the garlic crust topping.

  • Fettuccine al burro

    • debkellie on May 29, 2020

      I subbed sour cream as I only had that on hand. Tasty side.. or pretty substantial meal! Not dissimilar to an alfredo...

  • Cauliflower with almonds

    • debkellie on May 29, 2020

      Why? Almonds make anything better....?

  • Épigrammes d'agneau

    • debkellie on August 14, 2024

      This book was a Christmas gift way back in the 70s.. as I was flicking through back then I was struck by this recipe and said "one day".. that day came this week - I bought a side of lamb and there was a breast included.. what to do ? Epigrammes .. they were worth the effort! Very tasty.

  • Spare ribs of pork in cider

    • debkellie on September 05, 2014

      I was looking for something different and this filled the bill. Very tasty, the cider makes the dish so don't skimp on a quality product. Would definitely do again.

  • Cheese and chutney dip

    • debkellie on June 04, 2016

      Quick easy tasty - I only used 1 tsp curry powder though ...

  • Rollatine de manzo al forno

    • debkellie on May 29, 2020

      The ingredients sounded interesting (if a little weird)... outcome was pleasantly surprising, but I think the recipe would be enhanced by reducing down the cooking liquor to make a coating sauce. We served with the recommended sides.. again, a weird combo .. maybe a nice creamy polenta and green beans & almonds would be a nicer presentation on the plate & palate!

  • Lemon soufflé

    • debkellie on March 19, 2017

      I'd forgotten how nice the simple chilled lemon souffle is .. must be 25 years since I've made this - it used to be my "go to" dinner party dessert! Easy, "do ahead" impressive dessert.

  • Ginger nuts

    • cook_fresco on October 24, 2023

      Highly recommend this recipe for ginger nut biscuits - a very old and reliable favourite.

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  • ISBN 10 0340177594
  • ISBN 13 9780340177594
  • Published Jan 01 1976
  • Format Hardcover
  • Page Count 440
  • Language English
  • Edition 3rd
  • Countries United Kingdom
  • Publisher Reader's Digest

Publishers Text

Cookery Year is the essential guide for any cook wishing to create delicious seasonal dishes. This month-by-month cookbook contains more than 800 mouth-watering recipes using the freshest ingredients, just as they come into season. With a wide range of recipes from hearty winter soups to refreshing summer puddings, you'll be sure to find the perfect meal for every occasion.

A favourite with cooks since the 1970s, this classic book combines the best of traditional cooking with the needs of the modern cook. You'll find a wealth of culinary advice and expertise, with clear, detailed instructions on cooking methods and preparation techniques--from making a roux sauce to filleting fish. The book also includes helpful advice on when to buy each ingredient--the best time to eat fresh asparagus, when raspberries are at their sweetest and the peak times for seafood. If you want to cook fresh produce when it's at its best, this book is full of inspiring ideas.

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