Cookbooks

Time Life: The Good Cook Series with Richard Olney (ed)

The Good Cook series from Time Life is one of our favourite cookbook references that we turn to for the clarity of the explanations and the depth of the recipes throughout the books in the series.

There is little doubt that any observer of the cookbook scene would nominate this tour-de-force in their pantheon of greats.

Even though the recipe listing is a compendium of already published material, it is the intelligent curation of the recipes and the large section at the front of each book showing the techniques required to achieve the desired results that is so appealing. It also does not take shortcuts. If you need to bone a duck as the starting point for a recipe then that is what you are shown how to do!

The editor for the series was the incredibly talented Richard Olney, one of our favourite food writers.

The series was published in 1979 with Richard Olney as the chief consultant but he was supported by a veritable who’s who of the food world at the time. Names such as Jane Grigson, Alan Davidson, Michel Lemonnier and Jeremiah Tower give an indication of the strength of the lineup.

Time Life had a policy of only using recipes for this series that had been previously published. The story goes that Olney and others therefore set up the Petits, Propos Culinaires magazine to publish recipes that they wanted to include in the series but had never been published!

There were 28 volumes published in the series:

Beef and Veal
Beverages
Biscuits
Breads
Cakes and Pastries
Confectionery
Desserts/Classic Desserts
Eggs and Cheese
Fish and Shellfish
Fruits
Game
Grains, Pasta and Pulses
Hot Hors d’Oeuvres
Lamb
Offal
Outdoor Cooking
Pasta
Patisserie
Pork
Poultry
Preserving
Salads and cold Hors-d’Oeuvre
Sauces
Snacks and Canapes
Soups
Terrines, Pates and Galantines
Vegetables
Wine

The names of the volumes published in

The 28 volumes are as follows:

Beef and Veal
Beverages
Biscuits
Breads
Cakes and Pastries
Confectionery
Desserts
Eggs and Cheese
Fish and Shellfish
Fruits
Game
Grains, Pasta and Pulses
Hot Hors d’Oeuvres
Lamb
Offal
Outdoor Cooking
Pasta
Patisserie
Pork
Poultry
Preserving
Salads and cold Hors-d’Oeuvre
Sauces
Snacks and Canapes
Soups
Terrines, Pates and Galantines
Vegetables
Wine

The name of the volumes published in the United States (as opposed to those published in the United Kingdom) vary slightly. For example the UK title for Offal was replaced with the title “Variety Meats” in the United States and the title for the volume named Biscuits in the UK was changed to “Cookies and Crackers” in the US.

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