TIME-LIFE ‘THE GOOD COOK’ SERIES

The Good Cook series was first published by Time-Life in 1979-80. The series employed as editors and consultants a veritable who’s who of food-writing royalty at the time, including Richard Olney and Jane Grigson. The books are very detailed and comprehensive. Each volume begins with detailed chapters, including step-by-step photos on methods and ingredients. These chapters are followed by recipes, but these are not just any recipes, but rather a selection from ancient as well as modern cookbooks. The series is very well-regarded by professionals and often recommended to apprentices. However they also allow the adventurous amateur cook to try out at home some of the classic techniques.

There were actually two editions of The Good Cook – an American and a European. The main difference is in titles: Confectionery becomes Candy; Offal becomes Variety Meats etc. They are also divided up slightly differently, so there are 28 in the American series, 27 in the European.

The availability list below is of the European series, I have followed it with a list of the titles in the American series. Please contact me if the title you want is not currently in stock – I’m happy to put you on our waiting list for the next available copy. If you would like to order any of the titles below, you can email me at barbara@vintagecookbooks.com.au or phone +61 (03) 9755 3890

1. (Time-Life Good Cook Series). The Good Cook: Patisserie. Amsterdam: Time-Life Books, 1984. 4to. pp 176.All the techniques for making perfect pastries plus the usual fine collection of international recipes. One of the scarcer titles in this admirable series. (#000292) $40.00

2. (Time-Life Good Cook Series). The Good Cook: Preserving Time-Life Good Cook series. Amsterdam: Time-Life, 1987. Sixth Printing. 4to. pp 176 Deals with deep freezing, bottling, salting, drying and potting, sugar (jams etc.), vinegar and alcohol, with the usual splendid anthology of recipes. One of the scarce titles in this excellent series. (#000936) Not Currently in Stock

3. (Time-Life Good Cook Series). The Good Cook: Snacks and Canapes Good Cook series. New York: Time-Life, 1984. 4th Prtg. 4to. pp 176 An inspired collection of recipes, with sources noted. One of the admirable Good Cook series. Splendid collection, ranging from hot delicacies to sophisticated variations on the sandwich. Spinach-wrapped mussels, cheese meringues and hot anchovy eclairs are a few recherche examples of this ultra-chic fare. (#0001011) $40.00

4. (Time-Life Good Cook Series). The Good Cook: Terrines, Pates and Galantines. Amsterdam: Time-Life, 1981. 4to. pp 176 All the charcuterie delights, from foie gras in jellied stock to terrines of meat, fish and vegetables. Includes instructions for dealing with a whole suckling pig. One of the scarcer titles. (#0001245) $40.00

5. (Time-Life Good Cook Series). The Good Cook: Breads. Amsterdam: Time-Life, 1980. 4to. pp 176 .Every sort of bread, savoury and sweet, and including Danish pastries. (#0001252) $40.00

6. (Time-Life Good Cook Series). The Good Cook: Cakes & Pastries. Amsterdam: Time-Life, 1980. 4to. pp 176 Delectable international collection. Includes detailed instructions for preparing baklava. (#0001253) $35.00

7. (Time-Life Good Cook Series). The Good Cook: Hot Hors D'Oeuvres.Stuffed vegetables, gratins, souffles, tarts, fritters, homemade sausages are just a few of the delicious things to be made for first courses, supper snacks and so on. (#0001353) $25.00

8. (Time-Life Good Cook Series). The Good Cook: Pork.Includes recipes for roast suckling pig, glazed ham and a variety of sausages.. (#0001357) $30

9. (Time-Life Good Cook Series). The Good Cook: Lamb. Includes some tempting ways of using leftovers as well as wonderful roasts, grills, stews etc. (#0001417) $35

10. (Time-Life Good Cook Series). The Good Cook: Salads & Cold Hors D'Oeuvres. Includes how to open oysters, deal with sea urchins, crab and lobster, and turn salmon into gravlax, plus many dishes involving vegetables, meat and poultry. (#0001456) $20

11. (Time-Life Good Cook Series). The Good Cook: Desserts. Amsterdam: Time-Life, 1980. Every pleasure, from baked apples to charlotte russe and summer pudding. (#0001457) $25.00

12. (Time-Life Good Cook Series). The Good Cook: Fruit. Deals with raw and cooked fruits and savoury dishes involving fruits. Includes many hot and cold puddings, one of which is that lovely confection, coeurs a la creme, so good with berries.. (#0001458) $30.00

13. (Time-Life Good Cook Series). The Good Cook: Beef & Veal. Superb recipes with sources noted. (#0001459) $20

14. (Time-Life Good Cook Series). The Good Cook: Beverages. Wide-ranging collection of recipes from tea and coffee to drinks involving fruits, dairy products and various wines and spirits. Includes a recipe for yogurt, also beef tea. (#0001460) $35

15. (Time-Life Good Cook Series). The Good Cook: Eggs & Cheese.Includes instructions for making a fresh cheese, many splendid recipes, including a classic aspic. (#0001461) $30

16. (Time-Life Good Cook Series). The Good Cook: Poultry. 4th Prtg. The usual mine of information with instructions for every method of cooking chicken, turkey, pigeon squab, guinea-fowl, duck and goose. Includes sauces and stuffings. (#0001462) $30

17. (Time-Life Good Cook Series). The Good Cook: Fish & Shellfish. Amsterdam: Time-Life, 1979. (#0001463) $20

18. (Time-Life Good Cook Series). The Good Cook: Vegetables. Amsterdam: Time-Life, 1980. Many delicious recipes culled from a great range of books. Includes four classic sauces. (#0001464) $20.00

19. (Time-Life Good Cook Series). The Good Cook: Soups. Amsterdam: Time-Life, 1979. Includes garnishes and accompaniments, plus cold soups and some that need no cooking. (#0001467) $30.00

20. (Time-Life Good Cook Series). The Good Cook: Wine.That distinguished writer, Sybille Bedford, a dedicated amateur of wine, wrote the section that serves as a guide to the wines of the world. Includes a lexicon of tasting terms, guides to the world's leading grapes, appropriate glasses, and cooking with wine with a useful collection of recipes. (#0002272) $25

21. (Time-Life Good Cook Series). The Good Cook: Outdoor Cooking. Comprehensive, covers equipment and how to use it, marinades, sauces and relishes and chapters on the main food groups and how to cook them effectively outdoors by a variety of methods. (#0002388) $25.00

22. (Time-Life Good Cook Series). The Good Cook: Confectionery. Amsterdam: Time-Life Books, 1980. 4to. pp 176 (#003747) $40

23. (Time-Life Good Cook Series). The Good Cook: Game. Amsterdam: Time-Life, 1982. pp.176 One of the scarcer titles in the admirable Good Cook series. Superb recipes with sources noted. (#003769) $45

24. (Time-Life Good Cook Series). The Good Cook: Sauces. Amsterdam: Time-Life, 1982. pp.176 Includes simple sauces, those from stocks, from eggs, and integral sauces (deglazing and suchlike). The usual splendid recipes, selected from a wide range of cookery books, old and recent. A scarce title. (#003770) $45.00

25. (Time-Life Good Cook Series). The Good Cook: Biscuits. Amsterdam: Time-Life, 1982. pp.176 All manner of biscuit-making methods are described, with over 200 recipes, selected from a wide range of cookery books, old and recent. A scarce title. (#003771) $45

26. (Time-Life Good Cook Series). The Good Cook: Offal. One of the scarce titles in this fine series. Includes instructions for sausage-making. (#5926) $50 50.00

27. (Time-Life Good Cook Series). The Good Cook: Grains, Pasta & Pulses. Amsterdam: Time-Life, 1982. (#7350) $35 0

AMERICAN TITLES:

Beef & veal

Beverages

Breads

Cakes

Candy

Classic desserts

Cookies & crackers

Dried beans & grains

Eggs & cheese

Fish

Fruits

Hors d'oeuvre

Lamb

Outdoor cooking

Pasta

Pies & pastries

Pork

Poultry

Preserving

Salads

Sauces

Shellfish

Snacks & sandwiches

Soups

Terrines, pates & galantines

Variety meats

Vegetables

Wine

Supplement:

The well-equipped kitchen