This absolutely wonderful book by The Times Cook, Jill Dupleix, is a new back-tobasicscollection of recipes. The essence of Good Cooking is about making yourselffeel good - in the kitchen and at the table. It takes some of the best recipes in theworld and liberates them from heaviness and hard labour. It revisits basic recipesand techniques and reinvents them to provide an up-to-date repertoire of essentialrecipes for today's cook. The art of good cooking is about using the best fresh ingredients but also takinginspiration from what is around you and in your kitchen. Many of the recipes take onlyminimal cooking time because cooking quickly keeps the flavours fresh, the coloursbright and nutrients intact; those which take longer to cook can be left alone to cookto allow the flavours to mellow and infuse. Ingredients' lists for each dishare kept to a minimum simply because the food tastes better with just a few singularingredients of concentrated flavour. Feature spreads give great ideas for usingparticularly versatile ingredients such as yoghurt, soy or sesame. Good Cooking isan original, up-to-the minute cookbook that will
