Title: The Good Cook
Description: Nineteen hard-cover books offering thorough coverage of basic techniques, tools, terminology and a few recipes.  

Topics/books are  "Breads","Cakes", "Classic Desserts", "Cookies and Crackers", "Candy", "Dried Beans & Grains", Eggs & Cheese", "Fish", "Fruits", "Hors d'Oeuvres", "Outdoor Cooking", "Pasta", "Pies and Pastry", "Poultry",  "Salads", "Sauces", "Soups", "Vegetables".  

This is a go to series for the basic basics. Specially for the adventurous cook who likes to start with a recipe and add their own flair, these books give you the reasons why the basics are the way they are and show you the rules that must be maintained and the rules you can bend or even break.

Step by step instructions, photographs, what to expect and how to fix it when things don't go as planned, this series should be in every kitchen.  For the days when the internet connection is down or your favourite search engine shows 1,000 recipes for rice pudding - where do you start?  If you don't know how to make rice pudding, how do you tell a good recipe from a bad one?  

If you only make a bearnaise sauce once a year or once in a lifetime, these books tell you how to do it successfully.  They tell you why chocolate needs to be tempered, when and how to do it, and how to rescue it when you've goofed.  Yes, even for those who only read the instructions after they've failed, these books will help you out of hot water if it is humanly possible.  

What is a "short" pastry? How do I roast a turkey?  What is the difference between stock, bouillon, and consomme? Can I bake bread without yeast? What are the basic pots, pans, tools, and spices I need to set up my first kitchen?
Subjects: food, cooking, recipe, tools, technique, photograph, instructions, basic, supplies, equipment, chemistry, bread, eggs, cheese, soup, poultry, fish, cookies, crackers, fruit, salad, vegetables, pastry, pasta, grain, beans, dessert, cake, candy, aspic, terrine, mould, mold, gelatin, sauce, hollandaise
Time periods: First published in 1980