Unfortunately for novice cooks most books assume you have a basic knowledge and want to produce meals with more culinary flair when in fact what is required is more of a teaching book and a step by step guide rolled into one. The three books below are the ones I would recommend for people looking to get in the kitchen after a while or people starting to dabble in the culinary.
Kitchen by Nigella Lawson
The first of these books is Kitchen by Nigella Lawson. While the introduction reads like a university thesis (even I needed a thesaurus) the recipes are easy to follow even for people with little cooking expertise. There are chapters on what to do with things you’ll have in your fridge or cupboards and don’t rely on specialist equipment or ingredients which are the usual stumbling blocks in the kitchen. She has created a list of the things you should have in your kitchen at all times which can give you a good starting point. All in all a well rounded book which I would give to a beginner or someone with a good cooking basis.
Jamie’s 30 Minute Meals
Jamie’s 30 Minute Meals revolutionises how you read a recipe and start your cooking. He starts with the basics for each set of recipes such as what temperature to preheat the oven to and to boil the kettle. Also what kitchen equipment you need before you get started. It’s about making well rounded and nutritious meals quickly and when time is of the essence. The recipes are easy enough for people who are unsure in the kitchen but also good enough for people that have some experience in the kitchen.
Tamasin’s Kitchen Bible
Tamasin’s Kitchen Bible is a cookbook that does exactly what it says on the cover! While all the recipes you will ever need are in this book they are not in what I would call a coherent order. For this book the index is your best friend but then this assumes you know what you are looking for. If you are unsure of what you are planning to cook it is not a book I would recommend for inspiration but one I would suggest you keep handy for when you need recipes for those family favourites that you may not remember how to make off the top of your head. It has a permanent place in my kitchen and although it is not used that often it is an established part of my cookery book collection.
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