COOK is currently out of print and therefore very hard to get hold of. We buy up new and used copies whenever we can and make them available here but they are now more expensive than the original cover price at £30 each. They may be UK or US editions – it is not possible to specify – and they are likely to be used, though in good condition.
Just like Richard’s award-winning cookery courses and other books, the aim of this cookbook is to make techniques and recipes simpler and easier to understand so that you have the confidence to make dishes on your own, without following recipes blindly without knowing what you’re really doing. Taking 50 classic recipes, he uses them to illustrate useful techniques such as how to thicken a soup or how to brown meat properly so that you gain a deeper understanding. It’s like being in the kitchen with Richard, as he answers all those little questions that crop up when you’re following a recipe – what should the dish look like, how do I know my sauce has reduced enough, what potatoes should I use? – nothing is taken for granted. From pesto to a simple chicken hotpot, filleting mackerel to making impressive individual apple tarts, this is an invaluable cookbook that brings back the fun in cooking by way of understanding and confidence-building.