The New Cook
The New Cook by Mary Berry, published by Dorling Kindersley in 1997, is a comprehensive guide designed for beginners in the kitchen. This edition, written in English and spanning 168 pages, offers essential information on cooking techniques, including advice on selecting equipment and preparing ingredients. The book features step-by-step photographs that illustrate fundamental skills, making it accessible for those new to cooking.
Readers will find a wealth of practical knowledge within its pages, focusing on cooking methods that are both quick and easy. The book emphasizes foundational skills, ensuring that novices can confidently tackle various recipes. With its clear instructions and visual aids, The New Cook serves as a valuable resource for anyone looking to enhance their culinary abilities.
Official synopsis Publisher
Berry provides all the basic information the beginner needs, from choosing the best and most useful equipment to selecting and preparing essential ingredients. Fundamental skills – such as boiling an egg – are shown in step-by-step photographs.
Author
Publisher
Topics
FAQ
What is “The New Cook” about?
Who is the author of “The New Cook”?
When was “The New Cook” published?
What is the ISBN for “The New Cook”?
What are the book details (language, pages, edition)?
