Good Cooking: The New Essentials by Jill Dupleix

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  • Tamarind fish curry

    • EllieC on November 16, 2012

      Have made this three times over the years and it has disappointed on each occasion. Nothing wrong with it in terms of how it looks, but it's bland. Possibly more tamarind or chili?

  • Tagliatelle with pumpkin and sage

    • Purplewhiz on June 09, 2013

      Very yummy, worked very well. I used linguine pasta from Coles; added spinach leaves near the end for colour and balance, and topped with some diced pan-fried bacon. Next time I will also consider adding pinenuts.

  • Sweet potato and bean soup

    • Purplewhiz on July 28, 2013

      Slightly bland in taste... Maybe because I used water instead of stock.

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  • ISBN 10 1740663039
  • ISBN 13 9781740663038
  • Published Apr 01 2005
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Good Cooking takes a totally modern, inspirational look at fresh new ways to combine familiar flavors with much-loved classics. Jill Dupleix reinvents old-fashioned, basic recipes and gives them a faster, simpler approach, but keeps the flavors fresh, colors bright, and ingredients healthy. You don't need heavy cream, pastry or deep-frying--instead, look for great lasting extra-virgin olive oil, fresh cheeses, flat breads, and lots of grains, greens, fresh herbs, and spices. Lively features throughout the book highlight versatile ingredients, and new essential, basic recipes and techniques are revisited, reinvented, and clearly explained. Good Cooking is an exciting, original cookbook that will supersede outdated traditional basic cookbooks on the kitchen shelf.

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