DK UK Editor Polly Boyd Project Art Editor Katherine Raj Managing Editor Dawn Henderson Managing Art Editor Christine Keilty Design Concept Nicola Powling Senior Jacket Creative Nicola Powling Jacket Design Assistant Rosie Levine Designer Harriet Yeomans Design Assistant Kate Fenton Pre-Production Producer Raymond Williams Senior Producer Oliver Jeffreys Creative Technical Support Sonia Charbonnier Art Director Peter Luff Recipe photography Tony Briscoe Author photography Noel Murphy DK INDIA Editor Ligi John Senior Art Editor Balwant Singh Art Editors Anjan Dey, Vandna Sonkariya Deputy Managing Editor Chitra Subramanyam Managing Art Editor Navidita Thapa Pre-Production Manager Sunil Sharma DTP Designers Syed Md Farhan, Manish Upreti Production Manager Pankaj Sharma NOTE: The author and publisher advocate sustainable food choices, and every effort has been made to include only sustainable foods in this book. Food sustainability is, however, a shifting landscape, and so we encourage readers to keep up to date with advice on this subject, so that they are equipped to make their own ethical choices.
Contents Introduction 6 Pasta and Rice 180 Basic Equipment 8 Master Recipe: Spaghetti Bolognese 182 Technique Finder 14 Recipe collection 186–201 Glossary of Cooking Methods and Techniques 21 Mary’s Secrets of Success 192 Soups 22 Vegetables and Side Dishes 202 Master Recipe: Leek and Potato Soup 24 Master Recipe: Roast Mediterranean Vegetables 204 Recipe collection 28–45 Recipe collection 208–31 Mary’s Secrets of Success 32 Mary’s Secrets of Success 214 First Courses 46 Salads 232 Master Recipe: Cheese Soufﬂés 48 Master Recipe: Caesar Salad 234 Recipe collection 52–67 Recipe collection 236–51 Mary’s Secrets of Success 60 Mary’s Secrets of Success 244 Eggs 68 Puddings 252 Master Recipe: Classic French Omelette 70 Master Recipe: Double-crust Apple Pie 254 Recipe collection 74–89 Recipe collection 258–89 Mary’s Secrets of Success 78 Masterclass: Making Pastry 272 Mary’s Secrets of Success 282 Fish 90 Master Recipe: Chargrilled Salmon Fillets 92 Cakes and Biscuits 290 Recipe collection 94–109 Master Recipe: Victoria Sandwich Cake 292 Mary’s Secrets of Success 102 Recipe collection 296–323 Masterclass: Baking Cakes 300 Poultry and Game 110 Mary’s Secrets of Success 316 Master Recipe: Roast Chicken with Herb Butter 112 Recipe collection 116–39 Bread 324 Mary’s Secrets of Success 122 Master Recipe: Three-seed Crown Loaf 326 Masterclass: Roasting and Carving Poultry 128 Recipe collection 330–41 Mary’s Secrets of Success 336 Meat 140 Master Recipe: Steak with Onion Marmalade 142 Index 342 Recipe collection 146–79 Acknowledgments 352 Masterclass: Roasting and Carving Beef 152 Mary’s Secrets of Success 158 Masterclass: Roasting and Carving Pork 164 Masterclass: Roasting and Carving Lamb 170.
Introduction Introduction This book is for all home cooks who want to perfect their kitchen skills and get the very best from their cooking. Whether you’re a completely new or more experienced cook, there is something for everyone. When selecting the recipes, I’ve gone back to basics – the classic recipes we all love, cooked simply. Some have an up-to-date twist or a shortcut, as I know the modern cook has to balance the desire to make delicious meals with a busy life outside the kitchen. Each chapter starts with a “Master Recipe”, featuring clear step-by-step photos and detailed descriptions of how to make each stage of the dish. These recipes are my favourites, and show you everything you need to achieve great results every time. In addition, I’ve selected over 100 other recipes for many occasions, with mini step-by-step photographs to show you the key techniques. In “Secrets of Success” I share my top tips to make cooking that much easier for you, while in the “Masterclass” features I demonstrate core skills such as roasting and carving meat, making pastry, and baking. I hope you ﬁnd them useful.
Basic Equipment Basic Equipment Good kitchen equipment will make preparation of ingredients and cooking easier, more pleasurable, and will also save you time. However, if you’re a new cook don’t feel you have to rush out and buy everything all at once. As your experience grows, you can gradually add to your collection. Always buy the best equipment you can afford; it is false economy to skimp at the outset, as cheap kitchenware won’t last.