The New Penguin Cookery Book

the-new-penguin-cookery-book

(Michael Joseph 2001, Penguin Books 2004).

A general cookery book that draws on the diversity of eating habits in multi-cultural 21st century Britain. The techniques that can be applied to principal ingredients (fish, poultry, meat, vegetables etc) are explained and then used in the recipes.

If you buy only one cookery book, make it this one. Jill Norman fills the book with modern recipes to excite today’s demanding cook. She cooks Thai, she kneads bread, she guts octopus, she freezes granita. … Not a gimmick in sight, not a word wasted. … The only questions are, why did she wait so long to do this book and how can it be so cheap?’ (Leslie Geddes-Brown, Country Life)

A stupendous achievement, infinitely more ambitious than, and superior to, its predecessor. Norman’s recipes are excellent, clear, and wholly reliable.’ (Arabella Boxer, The Times Literary Supplement)

A fantastic ground-work volume for a beginner. It is wonderful both on cooking methods and useful things like how few spices you actually need.’ (Caroline Boucher in the Observer, London)

Its range is modern, cosmopolitan and intelligently well-travelled, the recipes are thoughtfully grouped and interspersed with helpful information on techniques and ingredients.’ (Food & Travel)

Offers recipes that range from basic to ambitious. The range of choice is impressive and the recipes are easy to follow. These recipes will expand your basic knowledge as well as build or hone your culinary skills.’ (Punch)

An extensive, enchanting tutorial, peppered with simple recipes. The tone is firm but unpreachy.’ (Tim Teeman, The Times)

A brilliantly comprehensive book that reflects the cultural diversity of modern Britain food.’ (Evening Times, Glasgow)

This is the year’s essential book.’ (Herald Sun, Melbourne)

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