| 词条 | The Good Cook |
| 释义 |
The Good Cook was a series of instructional cookbooks published by Time-Life Books 1978-1980 and sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. Each volume was dedicated to a specific subject (such as meat or poultry) and was heavily illustrated with photos of cooking techniques. The 28 volumes were as follows: Beef and Veal Beverages Biscuits/Cookies and Crackers (US title) Breads Cakes and Pastries/Cakes (US) Confectionery/Candy (US) Desserts/Classic Desserts (US) Eggs and Cheese Fish and Shellfish (two separate volumes, US) Fruits Game (UK only) Grains, Pasta and Pulses/Dried Beans and Grains (US) Hot Hors d'Oeuvres/Hors d'Oeuvres Lamb Offal/Variety Meats (US) Outdoor Cooking Pasta (US only) Patisserie/Pies and Pastries (US) Pork Poultry Preserving Salads and cold Hors-d'Oeuvre/Salads (US) Sauces Snacks and Canapes/Snacks and Sandwiches (US) Soups Terrines, Pates and Galantines Vegetables Wine See also
1 : Cookbooks |
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开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。