The Good Cook / Хорошая кухня - 28 книг [1979-1983, PDF, ENG]

1. Beverages

1983 | 176 Pages | ISBN: 0809429454, 0809429462 | scanned PDF | 226 MB
Another in the series of individual cookbooks from Time-Life magazines. An overview of techniques and recipes for drinks of all kinds.

2. Beef & Veal

1979 | 176 Pages | ISBN: 0809428520, 0809428512 | scanned PDF | 246 MB
This book has not only recipes, but lots of information about cuts of meat, matching wines, refrigerating and freezing, and making and storing a basic veal stock. Full color photographs as well as illustrations are included.

3. Breads

1981 | 176 Pages | ISBN: 0809429004, 0809429012, 0809429020 | scanned PDF | 264 MB
Chapters include: Introduction * Basic Yeast Breads * Enriched Yeast Breads * Special Yeast Breads * Breads Without Yeast * Anthology of Recipes * and much more.

4. Cakes

1981 | 176 Pages | ISBN: 0809429160, 0809429187, 0809429179 | scanned PDF | 244 MB
Chapters include: Introduction * Egg-Foam Cakes * Creamed Cakes * Blended and Yeast-Leavened Cakes * Special Presentations * Anthology of Recipes * and much more.

5. Candy

1981 | 176 Pages | ISBN: 0809429128, 0809429136, 0809429144 | scanned PDF | 225 MB
A part of the Time Life Good Cook Series, featuring techniques and recipes for making candy and other confections.

6. Classic Desserts

1980 | 176 Pages | ISBN: 0809428709, 0809428717, 0809428725 | scanned PDF | 225 MB
Another in the series of individual cookbooks from Time-Life magazines. Many recipes for making classic deserts.
Chapters include: Introduction * Custards, Creams and Meringues * Soufflés and Puddings * Crepes, Omelets and Fried Desserts * Frozen Desserts * Fruit * Assemblies * and much more.

7. Cookies & Crackers

1982 | 176 Pages | ISBN: 0809429373, 080942939X, 0809429381 | scanned PDF | 231 MB
Chapters include: Introduction * Creamed-Butter Bases * Pastry Doughs * Egg-White Confections * Sponge Foundations * Syrup-Flavored Mixtures * and much more.

8. Dried Beans & Grains

1982 | 176 Pages | ISBN: 0809429225, 0809429217, 0809429209 | scanned PDF | 254 MB
Chapters include: Introduction * Cooking With Water * Frying * Baking * Assemblies * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

9. Fish

1979 | 176 Pages | ISBN: 0809428644, 0809428636 | scanned PDF | 219 MB
A wonderful part of the Time-Life series that has recipes for all different types of fish dishes. It is a great addition to any cookbook collection!

10. Pork

1980 | 176 Pages | ISBN: 080942875X, 0809428768, 0809428776 | scanned PDF | 240 MB
A guide to pork cuts / clearing the way to simplify carving / ways to enhance flavour in advance / capturing flavour in the stock-pot / a quartet of savoury stuffings / the simple art of sausage-making FRYING A versatile method for smaller cuts / fundamental and fast techniques / capitalising on natural moistness / thickening pan juices into sauces / lavish effects with cream / deep-frying in a protective coating GRILLING AND ROASTING Sealing in juices with radiant heat / grilling: stratagems for succulence / sweet-and-sour coatings for spare ribs / tender meat enclosed in crackling / basting for a mahogany glaze / pockets full of goodness / transforming rib racks into a regal crown / the most spectacular presentation of all.

11. Hors d'Oeuvre

1982 | 176 Pages | ISBN: 0809429411, 080942942X, 0809429438 | scanned PDF | 242 MB
A wonderful part of the Time-Life series that has recipes for different hors d'Oeuvre.

12. Lamb

1981 | 176 Pages | ISBN: 080942908X, 0809429098, 0809429101 | scanned PDF | 236 MB
Chapters include: Introduction * Grilling, Broiling and Frying * Roasting * Poaching and Braising * Extensions and Encores * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

13. Outdoor Cooking

1983 | 176 Pages | ISBN: 0809429551, 0809429756, 0809429764, 0809429772 | scanned PDF | 247 MB
Chapters include: Introduction * Vegetables * Meats * Poultry * Fish and Shellfish * Special Presentations * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

14. Pasta

1981 | 176 Pages | ISBN: 0809428911, 0809428881, 080942889X | scanned PDF | 241 MB
Describes all the different types of pasta and how to make them. Quick sauces, gentle treatment for fragile noodles. Baking: Macaroni and Cheese Layering pasta and sauces Pasta cooked in vegetable sauce.... Frying noodles and Dumplings

15. Eggs & Cheese

1980 | 176 Pages | ISBN: 0809428873, 080942892X, 0809428938 | scanned PDF | 231 MB
Chapters include: Introduction * Whole-Egg Cookery * Whole-Egg Presentations * Beaten-Egg Cookery * Cheese Cookery * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

16. Pies & Pastries

1981 | 176 Pages | ISBN: 0809428954, 0809428962, 0809428970 | scanned PDF | 238 MB
Part of the wonderful Good Cook series, this book covers many different types of pie and pastry. Easy recipes, fabulous tastes.

17. Fruits

1983 | 176 Pages | ISBN: 0809429845, 0809429853 | scanned PDF | 230 MB
A wonderful part of the Time-Life series that has recipes for all different types of fruits.

18. Terrines, Pates, Galantines

1981 | 184 Pages | ISBN: 0705406067, 080942925X, 0809429268, 0809429276 | scanned PDF | 252 MB
This book is very helpful for professional cooks/chefs.It goes into great detail,which is needed for the professional Garde Manger. It starts with the basic stock making to the finished aspics jellies.It also covers dough making for the Pate en Croute, along with various force meats. The recipes are accurate and easy to understand. Some ingredients may be dificult to find. This is because many of the recipes are very old and the product was more avalible then. For the professional this can be a very helpful guide, and has many great recipes for you to use. I highly recommend it.

19. Wine

1983 | 176 Pages | ISBN: 0809429675, 0809429683 | scanned PDF | 262 MB
Chapters include: Introduction * Selecting Wine * Serving Wine * Wine In A Menu * Cooking With Wine * A Guide To The World's Wines * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

20. Soups

1980 | 176 Pages | ISBN: 0809428660, 0809428679, 0809428687 | scanned PDF | 232 MB
Many different types of soup recipes. Easy to follow directions.

21. Snacks & Sandwiches

1980 | 176 Pages | ISBN: 0809428830, 0809428849, 0809428857 | scanned PDF | 248 MB
Part of the wonderful Good Cook series, this book covers great snacks and sandwiches. Easy recipes, fabulous tastes.
Chapters include: Introduction * Small Treats * Bread Bases and Cases * Pastry * An International Medley * Anthology of Recipes * and many more.

22. Shellfish

1982 | 176 Pages | ISBN: 0809429330, 0809429349, 0809429357 | scanned PDF | 247 MB
Chapters include: Introduction * Poaching and Steaming * Stewing * Frying * Baking and Broiling * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

23. Sauces

1983 | 176 Pages | ISBN: 0809429713, 0809429721 | scanned PDF | 232 MB
Chapters include: Introduction * Simple Sauces * Vegetable and Fruit Sauces * Sauces From Stocks *Egg-Based Sauces * and much more.

24. Salads

1980 | 176 Pages | ISBN: 0809428792, 0809428806, 0809428814 | scanned PDF | 249 MB
Chapters include: Introduction * Vegetables and Fruits * Cooked Vegetables * Meats and Poultry * Fish and Shellfish * and much more.

25. Preserving

1981 | 176 Pages | ISBN: 0809429047, 0809429055, 0809429063 | scanned PDF | 252 MB
Chapters include: Introduction * Freezing * Canning * Jellies And Jams * Vinegar And Alcohol Preserves * Fat-Sealing, Drying And Brining * and much more.

26. Poultry

1979 | 176 Pages | ISBN: 0809428504, 0809428555, 0809428563 | scanned PDF | 247 MB
Chapters include: Introduction * Pan Frying * Deep Frying * Roasting and Grilling * Braising * Poaching * A Medley of Methods * Anthology of Recipes * Recipe Index * General Index/Glossary * Recipe Credits * Acknowledgments and Picture Credits.

27. Variety Meats

1982 | 176 Pages | ISBN: 0809429500, 0809429519, 0809429527 | scanned PDF | 250 MB
Any cook daring enough to experiment with variety meats is almost always pleasantly surprised. The choices are many: the liver, heart, kidneys, and the extremities - head, feet, ears and tail. And each meat can bring unique flavor and texture to a multitude of delectable dishes. In gorgeous step-by-step pictures by the Time-Life photographers, with dozens of tempting recipes and complete sections on technique this form of haute cuisine is brought to life.

28. Vegetables

1979 | 176 Pages | ISBN: 080942858X, 0809428598, 0809428601 | scanned PDF | 252 MB
This is a book of discovery - a guide to the wonderfully rich, yet too frequently neglected, world of vegetable cookery. Step by step photographs teach knowledge of the different vegetables and the many cooking methods that can be applied to them.