Classic Cooking: Step-by-Step

By Random House and Moyra Fraser

No Synopsis Available.

• Format: Hardcover
• Language: English
• ISBN: 0517121166
• ISBN13: 9780517121160
• Release Date: November 1994
• Publisher: Crescent Books
• Length: 448 Pages
• Weight: 3.65 lbs.
• Dimensions: 11.5" x 1.3" x 8.5"

Customer Reviews

Simply the best cook book that I have used.

This is by far the best cook book that I have used in all of my years of cooking. The photo index and description of each recipe is a revolution in cook book design. Although I have been cooking for many years, the step by step instructions to the ordinary and extraordinary recipes in this book are unparalleled. This book is a great gift for both the experienced and novice. I just wish that I could find more books like it.

Delicious illustrations

I don't know whether this is an outstanding illustrated cookbook, or a wonderful color photography book about food; it does very well in both categories. Moyra Fraser, the editor for a British women's magazine, brings some 750 recipes to life in this all-purpose illustrated volume of soups, meats, fish, vegetarian dishes, desserts, baking and more. What distinguishes this cookbook from the others that line my shelf are the photographs: more than just color, they are nearly alive, and you can almost smell the parchment baked fish, feel the coolness of the gazpacho, taste the ballottine of turkey, and savor the sachertorte. The arrangement, composition, and decoration of the photography is sumptuous, and an illustrated index begins the book. The feast is not for the eyes alone. The recipes are clear and easy to follow, if not always quick or easy to make. Although there is a good variety of types of recipes in this book, it is best in its treatment of haute cuisine and complex dishes, which step-by-step preparation illustrations help explain. The recipes also indicate clear how long the cooking and preparation will take, and calories per serving. It is not, however, a diet or low-fat cookbook. But when gazing upon a beautiful golden brown roast goose with apples and prunes, a steaming hot garlic and rosemary rack of lamb, followed by dark brown Petits Pots de Creme au Chocolat, or a vanilla Bavarian Cream (filled with raspberries), well, there are times when indulgence is not only allowed, it is simply compulsory. It's just as well that you cannot eat photographs; this book would disappear within minutes!