Good Housekeeping Cookery Book: The Cook's Classic Companion

by Good Housekeeping

First published in 1948, the 'Good Housekeeping Cookery Book' is firmly established as the cook's bible, and has sold millions of copies in its various editions. Completely updated to reflect the tastes of 2004, it is a superb collection of more than 850 foolproof, step-by-step recipes collated and triple-tested by the renowned Good Housekeeping Institute. Whatever occasion you are cooking for, you will find the perfect recipe within these pages. Classic family favourites are represented, along with unusual or more exotic dishes for special celebrations. The recipes range from meat, poultry and healthy fish dishes to vegetarian fare and mouth-watering cakes and puddings. There are also recipes for jams, pickles and chutneys, soups and sauces. Every recipe includes preparation and cooking times, freezing notes and a calorie count. There is also up-to-date information on everything from how to store fresh herbs to identifying the new and unusual ingredients available today. Full-colour photographs are featured throughout and the more difficult cooking techniques are illustrated with step-by-step colour artworks. 'The Good Housekeeping Cookery Book' is a truly comprehensive and indispensable compendium for today's cook.

Genres: Cooking, Reference, Cookbooks, Food, Nonfiction

Hardcover

First published January 1, 1948

About the author

The Good Housekeeping Institute was created to provide readers of Good Housekeeping magazine with expert consumer advice and delicious, classic and contemporary east-to-follow recipes. These ideals still hold true today. The institute team are all experienced cooks, home economists and consumer researchers. They test the lastest products in purpose-built, modern kitchens, where every recipe published in the magazine and its range of bestselling cookery books is rigorously tested so that you can cook any Good Housekeeping dish with confidence.

Reviews

[^ · Rating 4 out of 5]

A good, standard, everyday, uncomplicated, wide-ranging, recipes-that-work-first-time, mostly inexpensive ingredients (and not too many of them), cookbook. The pages of my copy are stained, the spine is held on with tape. It's a working book; and surely that's one of the highest compliments anyone can pay to a cookbook? This is the cookbook to set up first home with.

It’s also got me into a GH collecting habit, because over the course of 60+ years, the contents of GH cookbooks have changed according to the availability and costs of different foodstuffs, and the popularity of different dishes & their presentation. The only problem with collecting is that I think that the vast majority of the millions of GH cookbooks sold must have been used until they fell apart, because they don’t often come up for sale second hand. But there again, I guess that’s a sure sign of user recommendation!

[Rullsenberg · Rating 4 out of 5]

If the mark of a good cookbook is how stained the pages are from actually cooking the recipes in it, then this must qualify as my favourite cookbook. If I doubt for basic information, it's the text I turn to most often and several of the recipes in it remain firm favourites. [return][return]Other cooks and cookbooks may come and go, may be more beautifully illustrated with more adventurous recipes, but this remains a standard.