The Good Cook


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 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
Breads
Cakes and Pastries/Cakes
Confectionery/Candy
Desserts/Classic Desserts
Eggs and Cheese
Fish and Shellfish
Fruits
Game
Grains, Pasta and Pulses/Dried Beans and Grains
Hot Hors d'Oeuvres/Hors d'Oeuvres
Lamb
Offal/Variety Meats
Outdoor Cooking
Pasta
Patisserie/Pies and Pastries
Pork
Poultry
Preserving
Salads and cold Hors-d'Oeuvre/Salads
Sauces
Snacks and Canapes/Snacks and Sandwiches
Soups
Terrines, Pates and Galantines
Vegetables
Wine
In addition there was a 50-page booklet "The Well-Equipped Kitchen" that came with the set.