Take Four

Cook's Encyclopedias

by Joanna Farrow

Packed with stunning photography and luscious recipes this book is the ultimate proof that delicious food doesn't have to be complicated. Each recipe uses only four ingredients.

Genres: Cookbooks, Reference, Cooking

256 pages, Hardcover

First published January 1, 2002

About the author

Joanna Farrow trained as a home economist and has worked as a freelance writer for several food magazines including BBC Good Food Magazine. Joanna has written a diverse range of cookery books, from 30 Minute Vegetarian to Simply Cadbury s Chocolate and also styles food for book, magazine and advertising photography

Reviews

[Snail in Danger (Sid) Nicolaides · Rating 4 out of 5]

3.5. A nice, useful, and basic cookbook for someone who just wants to make something that's reasonably healthy and easy to cook. The average person is pretty likely to have most of these ingredients in their kitchen, or to be able to quickly grab whatever's missing from the grocery store. In some cases it fudges a little by assuming that you have stock already, but for the most part it's exactly what it says on the tin.

[Gheeta · Rating 2 out of 5]

interesting but not necessarily practical combinations of ingredients. great pictures, though.