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Good Cooking: The New Essentials by Jill Dupleix

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Notes about this book

  • Eat Your Books

    Originally published in the UK as "Good Cooking: The New Essentials" by Quadrille Publishing.

  • Eat Your Books

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

Notes about Recipes in this book

  • Sweet potato and bean soup

    • Purplewhiz on July 28, 2013

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

  • 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.

  • 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?

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Reviews about this book

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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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