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The Good Cook was a series of instructional cookbooks published by Time-Life Books 1978-1980 and sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney. Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques. Recipes were drawn from a wide array of published sources, all scrupulously acknowledged.

The 28 volumes were as follows:

Beef and Veal
Beverages
Biscuits/Cookies and Crackers (US title)
Breads
Cakes and Pastries/Cakes (US)
Confectionery/Candy (US)
Desserts/Classic Desserts (US)
Eggs and Cheese
Fish and Shellfish (two separate volumes, US)
Fruits
Game (UK only)
Grains, Pasta and Pulses/Dried Beans and Grains (US)
Hot Hors d'Oeuvres/Hors d'Oeuvres
Lamb
Offal/Variety Meats (US)
Outdoor Cooking
Pasta (US only)
Patisserie/Pies and Pastries (US)
Pork
Poultry
Preserving
Salads and cold Hors-d'Oeuvre/Salads (US)
Sauces
Snacks and Canapes/Snacks and Sandwiches (US)
Soups
Terrines, Pates and Galantines
Vegetables
Wine

In addition there was a 50-page booklet 'The Well-Equipped Kitchen' that came with the set.

See also[edit]

Download free Cookbooks (TruePDF, EPUB, AZW3, PDF) in english. Download free Cookbooks (TruePDF, EPUB, AZW3, PDF) in english. Exploring the Good Life in Mexico. The Good Cook is one of the longer and more popular cookbook series by Time-Life. These were some of the first cookbooks by Time-Life to be published, and they really established the paradigm for later series. Each of these volumes also has a recipe and technique book which is spiral bound, This is for a complete set of Hardback books.

• Foods of the World - a similar Time-Life cookbook series
• Richard Olney - Chief Series Consultant of 'The Good Cook' book set

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