Good Cooking: The New Essentials by Jill Dupleix

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  • Grilled tomato soup

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Grills & BBQ; Soups; Summer; Vegetarian
    • Ingredients: vine tomatoes; vegetable stock; tomato juice; dried chilli flakes; Parmesan cheese; fresh oregano
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  • Cocktail nachos

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Snacks; Dinner parties/entertaining; Vegetarian
    • Ingredients: cheddar cheese; pickled jalapeño chiles; tortilla chips; coriander leaves; shallots; canned tomatoes; dried chilli flakes; limes
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  • Mussels in tomato broth

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Stocks; Appetizers / starters
    • Ingredients: floury potatoes; onions; bacon; celery; thyme; parsley; canned tomatoes; mussels
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  • Sherry clams with jamon

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Appetizers / starters; Small plates - tapas, meze; Spanish
    • Ingredients: clams; jamón; onions; sherry; parsley
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  • Pinchos

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Grills & BBQ; Appetizers / starters; Small plates - tapas, meze; Snacks; Spanish
    • Ingredients: baguette bread; red peppers; jamón
    show

  • Rocket cocktail

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Beverages / drinks (no-alcohol); Cooking ahead
    • Ingredients: rocket; ginger ale; lemon sorbet
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  • Chive brot

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Appetizers / starters; Austrian; German
    • Ingredients: chives; pumpernickel; cream cheese; smoked salmon; salmon roe; lemons
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  • Miang kum

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • 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
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  • Red pepper hot cakes

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Fried doughs; Appetizers / starters; Snacks
    • Ingredients: red peppers; ham; Parmesan cheese; parsley; ground cayenne pepper; store-cupboard ingredients
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  • Sweet potato and bean soup

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Soups; Quick / easy; Vegetarian
    • Ingredients: sweet potatoes; canned white beans; curry powder; yoghurt; paprika; coriander leaves
    show

  • Summer vegetable carpaccio

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Salads; Dressings & marinades; Appetizers / starters; Summer; Vegetarian
    • Ingredients: celery; radishes; broad beans; Parmesan cheese; fennel; salted capers
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  • Avocado and grapefruit salad

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Dressings & marinades; Salads; Breakfast / brunch; Side dish; Israeli; Vegan; Vegetarian
    • Ingredients: grapefruits; avocados; little gem lettuce; coriander leaves; pink peppercorns
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  • Asian herb salad

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • 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
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  • Rumbledethumps

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Side dish; Winter; Scottish; Vegetarian
    • Ingredients: potatoes; Savoy cabbage; spring onions; cheddar cheese; Parmesan cheese
    show

  • Fruit and vegetable tagine

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • 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
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  • Easy couscous

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; store-cupboard ingredients
    • Accompaniments: Fruit and vegetable tagine
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  • Green couscous

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; coriander sprigs; parsley; store-cupboard ingredients
    show

  • Red couscous

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; canned tomatoes; cinnamon sticks; ground cumin
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  • Lemon couscous

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: instant couscous; preserved lemons; mint; flaked almonds
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  • Moroccan café salad

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Dressings & marinades; Salads; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: courgettes; aubergines; parsnips; thyme; cherry tomatoes; frisée; pine nuts; saffron; raisins
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  • Sweet soy omelette

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs; soy sauce; mirin
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  • Honey roast carrots

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Vegetarian
    • Ingredients: baby carrots; soy sauce; honey
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  • Steamed soy fish

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Main course
    • Ingredients: soy sauce; sesame oil; Chinese rice wine; white fish fillets; fresh ginger; chillies; coriander sprigs
    show

  • Double happiness beans

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Asian; Vegan; Vegetarian
    • Ingredients: Chinese salted black beans; fresh ginger; green beans; red peppers; red chillies; Chinese rice wine; soy sauce; sesame oil
    show

  • Airport potatoes

    from Good Cooking: The New Essentials Good Cooking by Jill Dupleix

    • Categories: Main course; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: potatoes; canned tomatoes; dried oregano; salted capers; parsley; cherry tomatoes
    show

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

  • 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 1844001393
  • ISBN 13 9781844001392
  • Published May 06 2005
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Silverback Books
  • Imprint Silverback Books

Publishers Text

This absolutely wonderful new 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. Ingredients' lists for each dish are kept to a minimum simply because the food tastes better with just a few singular ingredients of concentrated flavour. Feature 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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