One of those practical books that we all really need. Lots of pictures, resonable intructions. ( )

Whoa, cook: you are all that. "The Cook's Book" is a manual: how to tenderize and whip, how to braise and caramelize, how to make the perfect French-style scrambled eggs (hint: "French" means "add an extra stick of butter"), how to pull pork. Every step is illustrated thoroughly with gorgeous photos, and every chapter is written by an expert in the field: Charlie Trotter does veggies, Pierre Herme makes pastries, Rick Bayless teaches Mexican, etc. ( )

A cut above the colour oversimiplication of most Dorling Kindersley work. Notable an outstanding contributor list, with interesting sections on foams and Marcus Wareing's first appearance in print. ( )

This is a fun read for anyone into cooking with some extremely useful information. It's put together in a somewhat haphazard manner like someone conflated two different books. ( )