First published in 1948, the Good Housekeeping Cookery Book is firmly established as the cook\’s bible, and has sold millions of copies in its various editions. Completely updated to reflect the tastes of 2004, it is a superb collection of more than 850 foolproof, step-by-step recipes collated and triple-tested by the renowned Good Housekeeping Institute. Whatever occasion you are cooking for, you will find the perfect recipe within these pages. Classic family favourites are represented, along with unusual or more exotic dishes for special celebrations. The recipes range from meat, poultry and healthy fish dishes to vegetarian fare and mouth-watering cakes and puddings. There are also recipes for jams, pickles and chutneys, soups and sauces. Every recipe includes preparation and cooking times, freezing notes and a calorie count. There is also up-to-date information on everything from how to store fresh herbs to identifying the new and unusual ingredients available today. Full-colour photographs are featured throughout and the more difficult cooking techniques are illustrated with step-by-step colour artworks. The Good Housekeeping Cookery Book is a truly comprehensive and indispensable compendium for today\’s cook.more info
on Nov 3rd, 2009 at 8:18 am
quesstion?
Rating:5 out of 5 stars
I just ordered this book on friday this is the revised edition and sounds really good although after a bit of research i am led to believe that the older version is better and has more in it.
Is this right?
on Nov 5th, 2009 at 4:55 am
Good Housekeeping Cookery Book
Rating:4 out of 5 stars
This book is very good value from Amazon, the same book in Waterstones is £11 more . I had a Good Housekeeping cookery book for years , it was lost when we moved house and I was very pleased to replace it , the index in the present book is not as easy to follow as my old book for instance why is Normandy chicken found under Apple . My favourite for Anzac biscuits is not in this book either. Apart from that it is a very good cookery book and has nearly every recipe anyone could wish for.
on Nov 6th, 2009 at 6:33 pm
Excellent book
Rating:5 out of 5 stars
I love cooking and I have to say that this is one of my favourites. It has every recipe you can imagine and it explains very good what you are doing. You learn a lot about cooking… I think it is a must have book for your collection.
on Nov 8th, 2009 at 6:13 am
Fantastic cookery book
Rating:5 out of 5 stars
Works every time, I haven’t had a recipe fail! All time favorite cook book, simple, plain English and fool proof. From how to cook a Sunday joint to making cakes, really lovely dishes.
on Nov 12th, 2009 at 5:44 pm
A trusted textbook for my kitchen!
Rating:5 out of 5 stars
I bl**dy love this book! It has everything in it that you could want.
I’m not the best or most seasoned cook in the world and there are a few things that people might consider basic skills that I don’t know - but this book actually covers the really easy peasy things a lot of people take for granted.
The book is broken down into fluid sections - that really make sense - and at the start of each section is a quick introduction with info on how to cook standard stuff - for example at the beginning of the veg section they list most veg with description of the ripe article and then a few suggestions of how to cook it - really really useful!!!! I’ve never found this in any other book.
I’ve done quite a few recipes from this book and I can’t recommend it more to any type of cook - all my family love the things that I have made from here.
on Nov 16th, 2009 at 5:31 pm
Good Housekeeping Cookery Book: The Cook’s Classic Companion
Rating:5 out of 5 stars
I bought this as a Christmas present for my daughter because the Good Housekeeping book that I was given to me as a 21st birthday present is the one and only cook book I have used, or felt the need to use, over the years.
I have given new up to date versions to all my children once they have set up their own homes as I feel it is such a good basic introduction to cookery as well as a good book for more sophisticated or complicated recipes when required.
I believe it’s strength is that it covers all the basics you need to learn to cook, or improve your cooking. Don’t be put off at first glance. It really is worth perservering with.
on Dec 2nd, 2009 at 7:21 am
The Classic
Rating:5 out of 5 stars
This is simply the most reliable recipe book I have ever owned.
I grew up using this book to cook for a large family and parents who enjoy entertaining. Over the last thirty years (I am on my fourth edition now) it has evolved to keep pace with current trends, but avoids fads and ‘diet’ recipes.
Highly recommended for new cooks because of its clear simple (and did I say reliable) instructions and as a reference for experienced cooks because it covers just about every basic technique and recipe you’ll need.
on Dec 8th, 2009 at 12:43 am
Excellent
Rating:5 out of 5 stars
I ordered one for my daughter-in-law, then had to order another for my wife. It explains everything that is needed in a manner that is appropriate for both the beginner and the experienced.
on Dec 10th, 2009 at 6:12 am
Replacing very old copy
Rating:5 out of 5 stars
I bought a copy of this book in 1965 and I have faithfully used it ever since. It is now literally falling to bits and in quite a state, so I have reluctantly decided to buy a more up to date version. I don’t expect the new version to be exactly the same as the original one, but am looking forward to receiving my new copy very soon.
on Dec 17th, 2009 at 11:41 am
Best Ever Cook Book
Rating:5 out of 5 stars
I have an old 1978 version of this book along with many other cook books, over the last 30 years this is the one I always refer to. I recently purchased the latest edition for my daughter. On leafing through I decided to purchase a further copy for myself as there are more up to date dishes with the latest ingredients. Not that I shall be getting rid of the old version as I think it is the best ever reference book.
on Dec 24th, 2009 at 2:03 am
What every Cook needs
Rating:5 out of 5 stars
I was given a copy of this book when I was first married, over 30 years ago, and it was my ‘Bible’ in the kitchen. I decided to treat myself to the updated version recently, and couldn’t have been more pleased with it. It has so much good advice in it, up to date and practical. It is a real must for both inexperienced and experienced cooks.
on Jan 6th, 2010 at 5:16 pm
Oustanding collection of receipes and how-to do it !!
Rating:5 out of 5 stars
Have had this a few weeks now, and the way it helps you through the various techniques, is second to none. The receipes are clear, and have the mix of modern and time-honored receipes that will suit everyone.
on Jan 10th, 2010 at 1:16 pm
Updated version of an old classic
Rating:4 out of 5 stars
I bought this to replace a copy from the early 90s which was very tattered and stained.
It is still a very comprehensive book with hundreds of recipes for every occasion: starters, soups, light meals, main courses, vegetables, salads, desserts, baking, drinks, party foods etc. There are also sections on equipment, kitchen hygiene and nutrition.
I don’t like it as much as my earlier editions - quite a few of my favourite recipes are gone and there are more non-traditional recipes instead. I also find the typeface, layout and photos less inviting. I may be biassed because I grew up with the earlier edition.
on Jan 16th, 2010 at 4:34 pm
Best book for a chef’s wife
Rating:5 out of 5 stars
I went to catering school, married a head chef from 5 star hotel and these are my ref bibles. I have the old black one & the modern silver one. I used to sell chef stuff & books. The others (cheffy ones) are more bedside books to dream about, this is the practical one in the kitchen. It’s simple you don’t need lots of ingreds that you won’t use and they work. Brilliant old fashioned puddings, tells you how long each dish takes to prepare and cook. Good for menu planning the quick dishes midweek. Thoroughly recommend it.
on Feb 6th, 2010 at 2:03 am
A fat book with brains
Rating:4 out of 5 stars
Right fellas, you roast your chicken, boil your spuds, wash your rice, you are the stir-fry king and you generally stay away from processed food. Time to change up.
This was my thinking, back in January, before investing the price of three Chinese take-aways on The Cookery Book. Whilst not as overjoyed with the book as I was at the beginning, I still use it most every week.
A word of warning first: The Cookery Book is a fat i.e.d. The raspberry trifle I converted to strawberry, discovered that any old double cream can be turned into whipped cream simply by whisking (not the usual shaving foam canisters) and created something gorgeous. Over to my next discovery, the quite sublime Eggs Benedict which has four gas rings and your toaster all going at the same time. But what a result. Half a stone later and it’s time to note those dimmed figures below the recipes: the fat count.
Over time you begin to nail what works and what works too well. My main discovery has been making fresh pasta. A doddle. Saves money on the dried packet stuff as well. You even get used to the control of a rolling pin. Pasta machines are for wimps. Oh, must mention the chilli con carne: fantastic. It is the same as Spud-U-Like only better as you control the fire. Try the guacamole just so you can go to a supermarket and buy a couple of avocados. Served with the chilli, you’ll feel like a cook.
The help pages are really good. I did not know that tea makes you wee (’a diuretic effect’) or that brisket can be cooked without it shrinking - two of a zillion hints and tips.
On the really bad side is the absence of Chinese recipes, by that I mean sweet and sour meals. But I’ve bought cheap specialist cook books to fill in the gaps. I eat better, back to a smidge below my pre-cook book weight and heartily recommend The Cookery Book to all those seeking enlightenment. 600 pages of hardbound education. Ah! Nearly forgot the lasagne…!