Lamb: The Good Cook Techniques & Recipes Series; Time Life

Titled: Lamb, part of The Good Cook teaching series, was created in London and revised and published for Cooks in America, with separate teams of Time Life Editors for each version, 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.

Lamb as part of the 27 cookbooks in the European series, is focused on use in Europe, where Lamb in the 28 book American series was revised for use in the homes of America.

Lamb as well as the rest of the cookbooks in the European series, have paper wrapped spine and boards unlike the cloth spines and cloth wrapped back boards of the American series.

Richard Olney ( Chief consultant )

John Cook  (Photographer)

International consultants

Carol Cutler

Richard Sax

Hardcover Pages 176

The Good Cook Series;  

Publisher: Time Life UK (January 1)

Language: English

ISBN-10: 0705406040

ISBN-13: 978-0705406048

The Good Cook Techniques & Recipes

Published: 1981 Edition: 1
ISBN 10: 080942908X
ISBN 13: 9780809429080


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