The Good Cook
The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980. It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney.[1] 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 & Crackers (US title)
Breads
Cakes and Pastries/Cakes (US)
Confectionery/Candy (US)
Desserts/Classic Desserts (US)
Eggs & Cheese
Fish and Shellfish (two separate volumes, US)
Fruits
Game (UK only)
Grains, Pasta, and Pulses/Dried Beans & Grains (US)
Hot Hors d'Oeuvres/Hors d'Oeuvres
Lamb
Offal/Variety Meats (US)
Outdoor Cooking
Pasta (US only)
Patisserie/Pies & Pastries (US)
Pork
Poultry
Preserving
Salads and cold Hors-d'Oeuvre/Salads (US)
Sauces
Snacks and Canapes/Snacks & Sandwiches (US)
Soups
Terrines, Pates & Galantines
Vegetables
Wine
In addition, there was a 50-page booklet "The Well-Equipped Kitchen" that came with the set.
See also
[edit]- Foods of the World - a similar Time-Life cookbook series
- Richard Olney - Chief Series Consultant of "The Good Cook" book set
References
[edit]- ^ "Time-Life: The Good Cook". LibraryThing.com.
 | This article about a cook book or other food, drink, or cooking-related non-fiction book is a stub. You can help Wikipedia by expanding it. |