Description

The Good Cook series in particular has become something of a bible for professional and skilled home cooks alike. Books from this book set were written, compiled, edited or in some way contributed to by some of the most famous food writers of the 20th century: among them MFK Fisher, Richard Olney, Jane Grigson, Waverley Root, Adrian Bailey, Michael Field, Craig Claiborne, James Beard, Margaret Costa, Jacques Pepin – a veritable who’s who.In the American edition ‘The Good Cook’ series has some different names and additional titles (including the obvious – Cookies instead of Biscuits – but also the peculiar ‘Variety Meats’ instead of ‘Offal’). I can highly recommend The Good Cook to anyone who hasn’t yet encountered it – its clear, detailed step-by-step photographs, explanation of methods and ingredients make it a must-have but one of the real beauties of the series is that each volume contains 200 plus recipes culled from cookbooks both ancient and modern.The 28 volumes in the series are as follows:Beef & VealBeveragesBreadsCakesCandyClassic DessertsCookies & CrackersDried Beans & GrainsEggs & CheeseFishFruitsHors d’OeuvreLambOutdoor CookingPastaPies & PastriesPorkPoultryPreservingSaladsSaucesShellfishSnacks & SandwichesSoupsTerrines, Pates & GalantinesVariety MeatsVegetablesWine+The well-equipped kitchen (supplementary volume)Description of Project: This is the complete set of 28 cookbooks from the American edition of the Time Life published series, The Good Cook.The books are in scanned, PDF format. Features include OCR text-recognition, bookmarking, and linked table of contents. The scans are 200 DPI, full-color scans.Now you can enjoy cooking with the style and flare that can only be found in the 80s.