Collins & Brown Good Housekeeping Institute - Good Housekeeping Cookery Book: The Cook's Classic Companion

The first Good Housekeeping Cookery Book was published in 1948, a time when one of the skills of a good housekeeper involved dealing with rationing. Regularly updated ever since, goodness knows what its original readers would make of this 50th anniversary issue. Move over powdered egg and welcome tandoori tuna, balsamic strawberries and teriyaki beef stir-fry. The book does, however, keep faith with certain traditions. Based on the work of the acclaimed Good Housekeeping Institute, you will find here all the basic information on cooking techniques, consumer advice, storage, preparation, food safety and equipment you could possibly need. The 900 plus recipes run from classics like apple tart (well, tarte tatin now) to the balsamic strawberries etc. The step-by-step approach is easy to follow, and virtually anyone could take on virtually anything in this book. Which is where it really scores. While 50 years ago British food was very much the poor relation of French or Italian cuisine but today can match the best of them, it is equally true that the proliferation of pre-cooked and part-cooked food has meant that a lot of people now simply don't need to cook. This reliable work will be of equal benefit to the stranger to kitchen and the slave to the stove. -- Nick Wroe

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