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The Good Cook
''The Good Cook'' was a series of instructional cookbooks published by Time-Life Books 1978-1980 and sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques. Recipes were drawn from a wide array of published sources, all scrupulously acknowledged. The 28 volumes were as follows: Beef and Veal Beverages Biscuits/Cookies and Crackers (US title) Bread Cakes and Pastries/Cakes (US) Confectionery/Candy (US) Desserts/Classic Desserts (US) Eggs and Cheese Fish and Shellfish (two separate volumes, US) Fruits Game (UK only) Grains, Pasta, and Pulses/Dried Beans and Grains (US) Hot Hors d'Oeuvres/Hors d'Oeuvres Lamb Offal/Variety Meats (US) Outdoor Cooking Pasta (US only) Patisserie/Pies and Pastries (US) Pork Poultry Preserving Salads and cold Hors-d'Oeuvre/Salads (US) Sauces Snacks and Canapes/Snacks and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Time-Life Books
Time Life, with sister subsidiaries StarVista Live and Lifestyle Products Group, a holding of Direct Holdings Global LLC, is an American production company and direct marketer conglomerate, that is known for selling books, music, video/DVD, and multimedia products. The current focus of the group is music, video, and entertainment experiences (such as the StarVista cruises) as the Time Life book division closed in 2001. Its products have been sold throughout North America, Europe, Australia, and Asia through television, print, retail, the Internet, telemarketing, and direct sales. Current operations are focused in the US and Canada with limited retail distribution overseas. Overview Time Life was founded in 1961 as the book marketing division of Time, Incorporated. It took its name from Time Inc.'s cornerstone magazines, ''Time'' and ''Life'', two of the most popular magazines of the era, but remained independent from both. Starting in 1967, Time Life combined its book offe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Richard Olney (food Writer)
Richard Olney (April 12, 1927 – August 3, 1999) was an American painter, cook, food writer, editor, and memoirist, best known for his books of French country cooking. Biography Olney was born in Marathon, Iowa. He lived in a house above the village of Solliès-Toucas in Provence, France, for most of his adult life, where he wrote many classic and influential cookbooks of French country cooking. He had first moved to France in 1951, to Paris, where he was close friends with (and painted many of) the American and English bohemian expatriate set, including James Baldwin, filmmaker Kenneth Anger, painter John Craxton, poet John Ashbery, and composer Ned Rorem. His deep knowledge of traditional classic French food and wine got him a job writing a column entitled ''Un Américain (gourmand) à Paris'' for the journal ''Cuisine et Vins de France'' beginning in 1962. After ''The French Menu Cookbook'' was published in English in 1970, his then-revolutionary approach of seasonal men ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volume (bibliography)
A volume is a physical book. It may be printed or handwritten. The term is commonly used to identify a single book that is part of a larger collection. Volumes are typically identified sequentially with Roman or Arabic numerals, e.g. "volume 3" or "volume III", commonly abbreviated to "Vol.". Volumes may be published directly, or they may be created out of multiple bound issues. For instance, a library that subscribes to a periodical and wishes to preserve it typically takes a set of the issues and has them bound into a volume. A publisher may also separately publish a volume out of previously published issues; this is common with graphic novels. A volume may also be composed of entries, as in an encyclopedia, or chapters, as in a monograph. The term is also used as an identifier for a sequence of periodicals. This is generally based on a single calendar year, but not always. For instance, a school magazine might start each new volume at the beginning of the academic year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian '' cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried '' escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed '' paupiettes'', roast joints, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Game
A game is a structured form of play, usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or games) or art (such as jigsaw puzzles or games involving an artistic layout such as Mahjong, solitaire, or some video games). Games are sometimes played purely for enjoyment, sometimes for achievement or reward as well. They can be played alone, in teams, or online; by amateurs or by professionals. The players may have an audience of non-players, such as when people are entertained by watching a chess championship. On the other hand, players in a game may constitute their own audience as they take their turn to play. Often, part of the entertainment for children playing a game is deciding who is part of their audience and who is a player. A toy and a game are not the same. Toys generally allow for unrestricted play whereas games come with present rules. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Outdoor Cooking
Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomadic cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoors pursuits, by campers and backpackers. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community. Food and recipes The type of food common in outdoors settings is somewhat different compared to household foods, and also differs depending on the type of cooking activity. While someone at a public campground may have eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: * Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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