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Good Food: The Ultimate Recipe Book

Good Food: The Ultimate Recipe Book

by Angela Nilsen (Author), Angela Nilsen (Author)

  • Used

    Hardcover 2007

    $3.24
Synopsis

What does it take to find the ultimate recipe? Angela Nilsen boldly sets out in the name of culinary research, with a quest to perfect the ultimate recipes for 50 classic dishes. Through a combination of her own research, testing and fine-tuning techniques, as well as consultation with distinguished chefs and writers for their insider tips and advice, Angela has come up with 50 definitive recipes, from making the perfect French omelette with Raymond Blanc and apple-pie inspiration with Gordon Ramsay to simply delicious pizza and roast chicken, super chocolate cake, meringues and lots more. Angela gives the full background to every recipe, the testing, the discussions and the problems she faced and then explains exactly how to make the best ever version with tips, hints and step-by-step photographs. Whether you are a novice who needs more confidence, or a practised home cook, this cookery book will become your most trusted friend in the kitchen, enabling you to create winning classic dishes time and time again.

$3.24

Save:$21.75 (87%)

Quantity

4 in stock

More Information

Format: Hardcover
 Pages: 192
 Edition: 1
 Publisher: BBC Books
Published: 01 Feb 2007
ISBN 10: 0563522976
ISBN 13: 9780563522973
Book Overview: 50 definitive recipes for classic dishes and the stories behind them.

Media Reviews
Angela Nilsen honestly confronts the ambiguities in recipes for 50 classic dishes and, in doing so, brings a refreshing new clarity to every one of them -- Rick Stein OBE Mixing the culinary knowledge of others with the vastness of her own has helped Angela create perfect recipes between these pages. The book is not just about cooking, it also provides the right ingredients for bedtime reading, making sure you wake up hungry for more. -- Gary Rhodes This book is first rate and I hope it has the success it deserves. Angela describes and explains each dish so that it can be completely understood - why you do things as well as what you do. In a market crowded with cookbooks these recipes are the closest I've seen to definitive. -- Shaun Hill A fascinating book. Angela Nilsen goes back to the beautiful simplicity of famous classics and fine-tunes them to perfection with advice from top chefs and food writers. On the way, we get invaluable bits of information and advice -- Claudia Roden
Author Bio
Angela's career has always involved food, either teaching or writing about it for books, magazines, newspapers, both in England and North America (here she was a food writer with the Vancouver Sun newspaper, Canada, for 7 years). From May 1994 to July 2004, she was Food Editor of BBC Good Food magazine, and is now a successful freelance writer and editor.