The Good Housekeeping Institute team comprises experienced cooks, home economists, and consumer researchers. They test the latest products in modern kitchens, rigorously ensuring every recipe published in the magazine and its bestselling cookbooks is thoroughly tested. The institute's core mission is to provide readers with expert consumer advice and delicious, easy-to-follow recipes, ideals that continue to guide their work today.
Being able to share a meal with family and friends is something to celebrate - enjoying home-cooked food together, whether it's a meltingly tender weekend roast or a cake fresh from the oven.
'I love Good Housekeeping's recipes because they work every time, and this collection will put the joy back into baking!'MONICA GALETTI
An illustrated guide to a healthy happy pregnancy, incorporating practical advice for labor and birth
250 Tried, Tested, Trusted Recipes. by Good Housekeeping
In this collection of traditional treats and innovative ideas, Good Housekeeping Favourite Puddings & Desserts has everything to satisfy a sweet tooth. With clear, easy to follow instructions, you'll find a classic recipe for any occasion and every taste - from scrumptious pies to delicious pavlovas, tasty cheesecakes to heart-warming crumbles. Packed with tips, nutritional value and of course, mouth-watering ideas, now it couldn't be easier to rustle up the ultimate sweet treat. Other titles in this exciting new series Favourite Cakes, Bakes & Cupcakes (9781843405870), Favourite Quick & Easy Meals (9781843405894), Favourite One-Pot & Slow-Cook Meals (9781843405887), Favourite Chicken Recipes (9781843406044), Favourite Family Meals (9781843405933) and Favourite Comfort Foods & One-Pot Recipes (9781843406068).
130 Easy, Speedy Recipes to Revitalise Your Weeknight Dinners
Discover a collection of easy and delicious recipes designed to simplify your midweek cooking. This cookbook from Good Housekeeping offers practical solutions for busy schedules, featuring a variety of meals that cater to different tastes and dietary needs. With helpful tips and time-saving techniques, it aims to inspire home cooks to create satisfying dishes without the stress.
'Christmas simply wouldn't be Christmas without Good Housekeeping - it's a trusted friend and companion that brings a little extra comfort, joy and sparkle to the festivities and feasting.' Dame Joanna Lumley
The ultimate recipe collection for feeding a crowd
A Full-Color Photo Gallery of Over 900 Dishes to Choose From, Plus Illustrated Step-by-Step Recipes
Cooking is easier when an expert shows, step-by-step, how to prepare a recipe. We planned this cookbook so that even a beginning cook could successfully use our recipes simply by .t-ollowing the diagrams of the steps along with the recipe itself. In this collection of recipes, we demonstrate all the fundamental cooking techniques, from folding in egg whites, to kneading bread, rolling piecrusts, decorating cakes and cookies, even boning certain cuts of meat and poultry. We've included recipes that are often considered difficult as well as everyday ones. Since recipe selection and meal planning are easier when a picture shows exactly how the food will look, all of our recipes are shown in the large color picture index at the beginning of the book. You can browse through these pages and select the recipe best suited for your specific occasion. The color pictures also suggest how to garnish and serve the dish. Captions to the pictures provide information on the recipe seasonings, cooking methods used, time needed to prepare the food, number of servings and so on. For the first time in a cookbook, menu planning is made easier as the pictures are arranged according to the course of the meal, starting with all the appetizers and going through to main dishes, salads, breads and desserts. Many of these recipes are classics, direct from the pages of Good Housekeeping Magazine. Others are newly developed for this book. All have had the careful scrutiny of Mildred Ying, Good Housekeeping's food editor. She and her staff checked and rechecked these recipes, trying several brands of ingredients, eliminating extra steps, using fewer utensils, confirming the cooking times, making sure they are nutritionally sound and, most importantly, that they tasted as good as they looked. Besides Mildred, Ellen Connelly of the food staff helped especially with the planning of the chapters; Lucy Wing helped with checking our how-to drawings and with many hours of proof-reading.
