A highly illustrated comprehensive cookery manual that will teach its readers every thing they need to know about how to be successful in the kitchen.

Chapter One: Essential Know How outlines the enormous range of equipment available and details the best buys. It distinguishes the must-haves from the less essential items of equipment, enabling readers to create well-stocked yet efficient kitchens. Included in this information will be care and cleaning tips and the know-how necessary to use both familiar and specialist items. Detailed information is provided on the different techniques used to produce sweet and savoury dishes, such as roasting, sealing, beating, blanching and poaching. Step-by-step photographs and easy-to-follow instructions illustrate the method of each technique while helpful tips ensure that common pitfalls are avoided and offer logical solutions to the most frequently encountered cookery problems.

Chapter Two: Ingredients is devoted to individual ingredients, from dairy products such as milk and cheese through to meats, fish and poultry and then to vegetables, noodles and grains and finally to flavourings such as chocolate and sugar. All ingredients are illustrated and described in detail with advice on the cookery terms and techniques associated with each.

Finally, a collection of 120 classic recipes offer an invaluable resource for cooks of all levels. These are cross referenced throughout the rest of the book and to ensure complete reliability, all the recipes have been tested in the Good Housekeeping Institute kitchens. Vital information on preparation and cooking times, freezing notes and a calorie count are also provided.

A soon-to-be classic work of food reference, the Complete Cook's Book is packed with important, enlightening and eye-opening culinary information - something that no ordinary cookbook can deliver.