Beef and Veal: The Good Cook Techniques and Recipes Series ; Time Life

Time Life

Titled: Beef and Veal, part of The Good Cook series, was created in London and revised for America, with separate teams of Time Life Editors for each series, with Chief consultant Richard Olney guiding perduction, editing and the contributions of text and recipes by well (and not so well) known authurs.
The book has two parts; the first part, a teaching, with detailed instructions and photos showing step-by-step methods and the second part an anthology of previously published recipe, with measurements in both Metric and Imperial, As part of the 27 cookbooks in the European series, is focused on use in Europe, where Beef and Veal in the 28 book American series was revised for use in the homes of America. One example is the illustration of the cuts of meat, labled as they are named and cut in Europe, with the illustration revised with the cuts as you might find in stores in America.
Beef and Veal as well as the rest of the cookbooks in the European series, are paper wrapped spine and boards unlike the cloth spines and cloth wrapped back boards of the American series.

Richard Olney (Chief consultant)

Allan Duns (photographer)

 

International consultants

Jane Grigson (Great Britain)
Michel Lemonnier (france)

Jochen Kuchenbecker (Germeny)

Hugh Jans (Netherlands)

Carol Cutler (US)

Shirley Sarvis (US)

Jose Wilson (US)

 

176 pages

Beef & Veal

The Good Cook;
Publisher: Time Life International (1978)
Language: English
ISBN-10: 0705405915
Beef & Veal
The Good Cook Techniques & Recipes

Francois Dionot (US)

Publisher: Time Life Books 1979 American Edition: 1
ISBN 10: 0809428520

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