The Commonsense Cookery Books 1 & 2 - new softcover recipe books

THE COMMONSENSE COOKERY BOOK

Book 1 and Book 2 revised editions

by the Home Economics Institute of Australia Inc (NSW Division)

2 new softcover books, revised editions. This classic book was first published in 1914.

The classic, step-by-step cookbooks - for absolute beginners and experienced cooks alike.

It′s what every household needs: a cookbook which tells you how to literally boil an egg, grill a chop or make a great scone. The Commonsense Cookery Books have helped over a million readers navigate the kitchen, teaching them the basics of food and cooking, and helping them make the transition to more confident, delicious meals - satays, roasts, casseroles and risottos. With information on measurements, cuts of meat and cookery terms, this is a vital resource for all cooks - whether absolute beginners or highly experienced.

There are no photos in the books, but they are very well set out, with one (or 2 if they're short) recipe per page and easy to follow step-by-step instructions. A list of basic equipment and a list of cookery terms are included at the front of the book

Book 1

While retaining the easy-to-follow style that has made the previous editions invaluable to all cooks, this revised edition of The Commonsense Cookery Book reflects modern tastes and healthy nutrition in its choice of recipes. The dishes range from the elementary boiled egg to delicious chicken satay and crown roast of lamb, and include a number of meatless main courses as well. Also included is helpful information on cuts of meat, basic kitchen requisites, cookery terms and the use of microwave ovens.

Book 2

A worthy companion to the classic The Commonsense Cookery Book, this second volume maintains the clear, simple instructions that have made it so useful to beginners and experienced cooks. The recipes are slightly more advanced: the great classic dishes of the world are included - Beef Stroganoff, Chicken Marengo, Crepes Suzette - all explained so thoroughly and simply that even a novice cook can be sure of success. Also included is helpful information on cold storage in the home and other aspects of cooking and food handling.

The Commonsense Cookery Books are Australian publications. All recipes are in metric and metric cup & spoon measurements. Metric conversions are included in the front of the books for liquids, measurements and oven temperatures.

See other cookbooks on Basic Cooking click here

The Commonsense Cookery Book - Book 1 and Book 2