The Good Cook (series)

by Time-Life Books , Richard Olney , Carol Cutler and Jeremiah Tower

Original publisher: Time Life

Date of publication: 1980

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Recommended by

Laura Washburn Hutton

Food writer

It is hard to choose just one title from this series. I do not have the whole collection, but I have a bunch. They are fantastic books which curate recipes from all over the world, in English, on a single subject. The how-to photos at the front are so informative, not always pretty but they tell you what you need to know. A great great series, never really equalled since, in my opinion. Notable recipes from "Preserving": Watermelon Rind Spoonsweet, Piccalilli, Pickled Turnips, Wild Plum Ketchup.

Cat Black

Food writer

This book has no one author, but the chief consultant was Richard Olney, a brilliant food writer. This entire series is an indispensable collection of advice and tempting recipes on each subject. The first books I bought, I saved for each and went to Books for Cooks filled with anticipation at each purchase. Grains, Pasta & Pulses, Eggs, and Fish & Shellfish are also all favourites.

Rukmini Iyer

Food stylist and food writer

I would read the pastry book cover to cover as a child over breakfast and marvel at the step by step photographs & description of patisserie techniques, albeit nothing I made from the book came out very well. (Ephron lists the reasons why in her brilliant article about the food industry and the Time Life series.)

Sue Dyson and Roger McShane

Food writers

An immensely important series that clearly set out in pictures and words how to tackle even the most complex of recipes. Clear, precise, ell-written text with well-tested recipes. Still important fifty years after publication.