Good Cooking: The New Essentials by Jill Dupleix

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    • Categories: Grills & BBQ; Soups; Summer; Vegetarian
    • Ingredients: vine tomatoes; vegetable stock; tomato juice; dried chilli flakes; Parmesan cheese; oregano
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks; Entertaining & parties; Vegetarian
    • Ingredients: cheddar cheese; pickled jalapeño chiles; tortilla chips; coriander leaves; shallots; canned tomatoes; dried chilli flakes; limes
    • Categories: Stocks; Appetizers / starters
    • Ingredients: floury potatoes; onions; bacon; celery; thyme; parsley; canned tomatoes; mussels
    • Categories: Appetizers / starters; Small plates - tapas, meze; Spanish
    • Ingredients: clams; jamón; onions; sherry; parsley
    • Categories: Grills & BBQ; Appetizers / starters; Small plates - tapas, meze; Snacks; Spanish
    • Ingredients: baguette bread; red peppers; jamón
    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: rocket; ginger ale; lemon sorbet
    • Categories: Appetizers / starters; Austrian; German
    • Ingredients: chives; pumpernickel; cream cheese; smoked salmon; salmon roe; lemons
    • Categories: Sauces, general; Appetizers / starters; Thai
    • Ingredients: cha plu leaves; hot-smoked salmon; kaffir lime leaves; limes; peanuts; coriander sprigs; salmon roe; shallots; red chillies; fish sauce; tamarind concentrate
    • Categories: Fried doughs; Appetizers / starters; Snacks
    • Ingredients: red peppers; ham; Parmesan cheese; parsley; ground cayenne pepper; store-cupboard ingredients
    • Categories: Soups; Quick / easy; Vegetarian
    • Ingredients: sweet potatoes; canned white beans; curry powder; yoghurt; paprika; coriander leaves
    • Categories: Salads; Dressings & marinades; Appetizers / starters; Summer; Vegetarian
    • Ingredients: celery; radishes; broad beans; Parmesan cheese; fennel; salted capers
    • Categories: Dressings & marinades; Salads; Breakfast / brunch; Side dish; Israeli; Vegan; Vegetarian
    • Ingredients: grapefruits; avocados; little gem lettuce; coriander leaves; pink peppercorns
    • Categories: Dressings & marinades; Salads; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: rocket; mint; basil; coriander sprigs; chervil; canned bamboo shoots; shallots; rice vinegar; sesame oil; mirin
    • Categories: Side dish; Winter; Scottish; Vegetarian
    • Ingredients: potatoes; Savoy cabbage; spring onions; cheddar cheese; Parmesan cheese
    • Categories: Stews & one-pot meals; Side dish; Moroccan; North African; Vegetarian
    • Ingredients: onions; ground coriander; ground ginger; saffron powder; sweet potatoes; baby carrots; canned tomatoes; vegetable stock; green olives; dried apricots; rose harissa; honey; cinnamon sticks; courgettes; Medjool dates
    • Accompaniments: Easy couscous
    • Categories: Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; store-cupboard ingredients
    • Accompaniments: Fruit and vegetable tagine
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; coriander sprigs; parsley; store-cupboard ingredients
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; canned tomatoes; cinnamon sticks; ground cumin
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; preserved lemons; mint; flaked almonds
    • Categories: Dressings & marinades; Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: courgettes; aubergines; parsnips; thyme; cherry tomatoes; frisée; pine nuts; saffron; raisins
    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs; soy sauce; mirin
    • Categories: Vegetarian
    • Ingredients: baby carrots; soy sauce; honey
    • Categories: Main course
    • Ingredients: soy sauce; sesame oil; Chinese rice wine; white fish fillets; fresh ginger; chillies; coriander sprigs
    • Categories: Asian; Vegan; Vegetarian
    • Ingredients: Chinese salted black beans; fresh ginger; green beans; red peppers; red chillies; Chinese rice wine; soy sauce; sesame oil
    • Categories: Main course; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: potatoes; canned tomatoes; dried oregano; salted capers; parsley; cherry tomatoes

Notes about this book

  • Eat Your Books

    Published in the United States as "Good Cooking: The New Basics" by Silverback Books.

Notes about Recipes in this book

  • 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 1844002748
  • ISBN 13 9781844002740
  • Linked ISBNs
  • Published Mar 03 2006
  • Format Hardcover
  • Page Count 176
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

This absolutely wonderful book by "The Times Cook", Jill Dupleix, is a new back-to basics collection of recipes. The essence of "Good Cooking" is about making yourself feel good - in the kitchen and at the table. It takes some of the best recipes in the world and liberates them from heaviness and hard labour. It revisits basic recipes and techniques, and reinvents them to provide an up-to-date repertoire of essential recipes for today's cook. The art of good cooking is about using the best fresh ingredients, but also taking inspiration from what is around you and in your kitchen. Many of the recipes take only minimal cooking time because cooking quickly keeps the flavours fresh, the colours bright and nutrients intact; those which take longer to cook can be left alone to cook to allow the flavours to mellow and infuse. Ingredient lists for each dish are kept to a minimum, simply because the food tastes better with just a few singular ingredients of concentrated flavour. Spreads give great ideas for using particularly versatile ingredients, such as yoghurt, soy or sesame. "Good Cooking" is an original, up-to-the minute cookbook that will supersede outdated basic cookbooks on the kitchen shelf.

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