The Good Cook: Beef & Veal by Time-Life Books

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Notes about this book

  • wester on June 19, 2015

    Hachis de boeuf / Hachee op zuidfranse wijze. This was very simple and very tasty. Will definitely be repeated. Four stars. This recipe is not indexed on EYB - I don't know if that's because EYB missed it or because it is just in my (Dutch) edition and not in the indexed one.

Notes about Recipes in this book

  • Leek meatballs

    • wester on November 04, 2014

      My husband loved these - he has forbidden to tinker with the recipe ;-) . I thought the beef/leeks mix was very wet, which made the meatballs very soft. Probably better to put it in the fridge for an hour or so to become a bit more solid. I added a pinch of nutmeg, which was good. It makes a large volume of meatballs, but as they are two-thirds leek they are quite light.

  • Lemon beef (Citromos marhahus)

    • wester on April 15, 2014

      This was OK, nice but nothing special.

  • Grilled ground-meat sausages (Kefta on skewers)

    • wester on March 15, 2016

      The mixture as given in the recipe was so dry it was almost impossible to shape. I added a few tablespoons of yogurt. With that addition, they were good flavorful meatballs.

  • Brisket of beef with sauerkraut

    • Globegal on June 27, 2016

      Used left over corned beef so didn't cook with the sauerkraut yesterday. Tasted ok. Put shredded corned beef in leftovers yesterday & reheated today. Wow. Another example of dishes improving with age. Make sure you use a wine you like. You can taste the wine more so than in some recipes.

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  • ISBN 10 0705405915
  • ISBN 13 9780705405911
  • Published Jan 01 1979
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Time Life Books


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