It finally arrived. The first of the cooking books ordered this year arrived last week. Needless to say I spent the weekend discovering the book and going through each chapter.
The book is ‘The Cook’s Book’ and I ordered it at the same time as the ‘Silver Spoon’. The book is an absolute treasure for beginners and a source of inspiration; it starts with a chapter entirely dedicated to sauces and dressings, continuing with chapters on foams, stocks and soups, eggs and dairy produce, fish, poultry, of course vegetables, grain and pulses, and ending with desserts and cakes. And everything else you can think of in between. I already picked up some tips and cooked a courgette and parmigiano tortino, can’t wait to try the avgolemone (a lemon, chicken and rice soup), try some Mexican and Indian cooking, maybe attempt a hot apple sabayon?
This book will keep me busy for the year to come. A different chef writes each chapter, and the recipes are detailed both in writing and pictures. The book reads both as a manual to be used while in cooking school, as well as a beautiful food photography book. Names like Ferran Adria (El Bulli), Pierre Hermé, Ken Hom, or Marcus Wareing are to be found among the many contributors to the book.
Each brings a different speciality to the book making it thus one of the most complex cooking books I own. One investment I won’t regret!