''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 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, v ...

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 A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...

(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 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 P ...

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 Sandwiches (US)
Soups
Terrines, Pates and Galantines
Vegetables
Wine
In addition, there was a 50-page booklet "The Well-Equipped Kitchen" that came with the set.

References

Cookbooks {{Food-book-stub

See also

References