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Overview

What to Cook and How to Cook is the ultimate cookbook for beginners, by food writer and recipe editor Jane Hornby. Here, Hornby takes 100 easy and delicious recipes back to basics, pairing straightforward instructions with step-by-step photographs illustrating ingredients, process, and techniques. Learn to make meals ranging from simple to spectacular, with tasty recipes for every occasion, including Breakfast Muffins and Spaghetti Carbonara, to Mushroom Risotto and classic Lemon Tart. Hornby’s careful explanations will turn even the most timid beginner into a confdient cook with a solid recipe repertoire.

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Editorial Reviews

Publishers Weekly
UK food writer Hornby's voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book's 400-plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby's by-the-book approach to everyday eating is a terrific resource for those with a taste for tradition. Each dish is accompanied by step-by-step photos, ensuring those cooking along with the author will be able to pull off Cinnamon Rolls, a Chocolate Truffle Cake, or Shrimp Pad Thai with confidence. While thoughtful, this approach can veer into the extreme (assembling an antipasti plate or making a BLT?), but it's a vital component of creating more complicated fare like Eggs Benedict or Roast Beef & Yorkshire Puddings (she is British, after all). More experienced cooks are likely to find the dishes rather elementary, but those curious about how to prepare a Margherita pizza or beef stew will find this a terrific guide. (Nov.)
From the Publisher
"A Gen Y Nigella Lawson" – Glamour

"UK food writer Hornby’s voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book’s 400—plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby’s by—the—book approach to everyday eating is a terrific resource for those with a taste for tradition. . . a terrific guide." – Publishers Weekly, Starred Review

"One of the most heavily illustrated cookbooks of all time – Nothing’s left to chance and everything is beautifully explained – It could just be the best book for novice cooks ever." – Westside

From the Publisher
"A Gen Y Nigella Lawson" – Glamour

"UK food writer Hornby’s voluminous compendium of culinary classics deserves to make the short list for novice cooks interested in learning how to make the basics from scratch. Over the course of the book’s 400—plus pages, Hornby guides readers through everyday favorites like Huevos Rancheros, Lasagna, Paella, chicken wings and blue cheese dip, and apple pie. Though there are the occasional minor variations on classic recipes (a bay leaf is added to milk simmering for mac and cheese), Hornby’s by—the—book approach to everyday eating is a terrific resource for those with a taste for tradition. . . a terrific guide." – Publishers Weekly, Starred Review

One of the most heavily illustrated cookbooks of all time – Nothing’s left to chance and everything is beautifully explained – It could just be the best book for novice cooks ever." – Westside

Library Journal
Reading British food writer Hornby's book is like having a chef at your shoulder. Over 850 full-color photographs detail every step of each of the 100 recipes, and ingredients are shown in the required quantities. There is a natural flow among steps, which helps teach both new and experienced cooks a streamlined way around the kitchen. To keep hot the many components of a full English breakfast, Hornby roasts the sausages, bacon, tomatoes, and mushrooms in the oven, fries the eggs on the stove, and pops the toast in at the end. Other classics that benefit from her treatment include Coq au Vin, Ratatouille, and Apple Pie. Dividing recipes by type of meal, Hornby also provides general advice as well as tips on menu planning, a glossary, and basic prep skills. VERDICT This visual guide to efficient cooking takes food porn to a new level with carefully selected standards.—Rosemarie Lewis, Georgetown Cty. Lib., SC
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Product Details

  • ISBN-13: 9780714859583
  • Publisher: Phaidon Press
  • Publication date: 10/20/2010
  • Pages: 416
  • Sales rank: 189,850

Meet the Author

Jane Hornby is an established baker, food writer, cookbook author, and recipe tester. She is a columnist for BBC’s Good Food magazine and teaches cooking classes. She has appeared on The Martha Stewart Show and been featured in media outlets throughout the U.S. and UK. She is the author of Fresh and Easy and the soon—to—be released What to Bake and How to Bake it, both published by Phaidon. Hornby lives outside of London in the English countryside with her partner and top recipe taster Ross.

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