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

Titled: Pork, 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.

Pork 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.

Pork with 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 )


 Pamela Mark (Illustrator)

International consultants



Hardcover Pages 176

The Good Cook Series;  

Publisher: Time Life UK (January 1, 1979)

Language: English

ISBN-10: 0705405966

ISBN-13: 978-0705405966

The Good Cook Techniques & Recipes

Published: 1980 Edition: 1
ISBN-10: 0809428776

ISBN-13: 978-0809428779




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