The New Cook - Berry, Mary

This volume provides basic information for the new cook, from choosing the most useful equipment, to selecting and preparing essential ingredients. It explains how to boil, scramble, fry and poach an egg, and gives key recipes accompanied by step-by-step photographs.

The New Cook 1997, DK Publishing (Dorling Kindersley), New York, NY

ISBN-13: 9780789419965

American edition

Hardcover

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The New Cook 1997, DK, London

ISBN-13: 9780751304626

Hardcover

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