What to Cook & How to Cook It

What to Cook & How to Cook It

3.5 6
by Jane Hornby
     
 

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

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.

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"

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

Product Details

ISBN-13:
9780714859583
Publisher:
Phaidon Press
Publication date:
10/20/2010
Pages:
416
Sales rank:
607,066
Product dimensions:
9.10(w) x 10.80(h) x 1.70(d)
Age Range:
12 - 18 Years

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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What to Cook & How to Cook It 3.7 out of 5 based on 0 ratings. 7 reviews.
Sexy-Nerd More than 1 year ago
This book is great for anyone learning how to cook or even people who have been cooking for a while. Its very neat and the pictures are great. All the recipes include pictures from the start of the meal to the end. Ms. Hornby also took the time to show all the ingredients and what it would look like for the homecook. Most of the ingredients can be found in the supermarket or farmer's market. The recipes are economical and thats great in a cookbook. Here is a list of how the book is set up Introduction: Tips on how to make recipes work for you. Basic kitchen equipment like knives, roasting pan and food processor. Next is ingredients, shopping tips and basic pantry. Breakfast & Brunch: Smoothies, cinnamon rolls, scrambled eggs, muffins, pancakes and corncakes. Light Lunches: Ham Cheese Sandwich, warm goat cheese salad, Spicy vegetable soup, shrimp and mushroom laksa. Simple Suppers: Chicken stir-fry, mushroom risotto, thai curry with beef, lamb chops, penne with tomato and olive sauce. Food for sharing: Sticky BBQ ribs, stuffed potato skins, chicken tikka and raita lettuce cups, pizza margherita and chicken satay. Weekend Cooking: Pan Fried Fish, eggplant parmigana, lasagne, paella, crab cakes, beef stew, chicken pot pie, fish stew, roast pork. Side Dishes: Roast potatoes, rataouille, oven fries, dressed green beans, glazed carrots. Desserts: Apple pie, chocolate chip cookies, frosted cupcakes, key lime pie, lemon tart, vanilla ice cream, brownies and panna cotta with raspberries. Also Ms. Hornby includes tips on planning a menu and basic preparations like cutting garlic, onions and herbs. I did my best to list most of the dishes. I did not list them all. I just wanted to give everyone an idea of whats in the book. This book is great for family and friends. This cookbook is great for any level of the homecook. I am glad I have this book and I will continue to make more of the dishes. Last night I made the spicy vegetable soup. Tonight I made for dessert the key lime pie. I cant wait until its ready.
Anonymous More than 1 year ago
Bought this cookbook for my 18 year old daughter. She loves the extra pictures showing the layout of ingredients per recipe. The recipes are also very good. This is her favorite cookbook now and she owns over 20.
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