The Good Cook's Encyclopedia


by Richard Olney, general ed., Quadrille Publishing, UK, first edition. 1997, © Time-Life Books, B.V. Large, heavy hardback with DJ, 320 pages. A Complete Guide to buying, preparing, cooking and serving food. "Over 1000 step-by-step technique photographs. Over 100 master recipes." Lavish color photographs throughout. A lot of this material originally appeared throughout the many volumes in the Time-Life Good Food series, and it's good to have the sections on buying, preparing, etc. in condensed form. Contributing editor, Brit food writer Lewis Esson. Olney, an expat in Provence since the '60s, died in France two years after the publication of this book, which was never published in the U.S. VG+/VG+.

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