The Essential Cook’s Kitchen By Alison Walker

Alison Walker’s book The Essential Cook’s Kitchen is a perfect cook book in which the traditional method of cooking is advised and applied. This is her third book, earlier two being, Handmade gifts from the kitchen in 2014, one more in2017 with the same title. She works as an editor of food &drink in”’ ÇOUNTRY LIVING MAGAZINE”” and loves cooking with seasonal ingredients.

‘’Secrets, especially with cooking, are best shared so that the cuisine lives on.”” Bo Songvisava

Author is up to this quote and shared with readers the many nuances of handling equipment, kneading, baking, preserving and bottling, curing methods, recipes, tips, and information on traditional cooking and country cooks.

The book carries a whole lot of details about baking, dairy, preserving, bottling &liqueurs, curing &potting in individual chapters. Every concept has got a clean format in the form of ingredients, equipment, & a bit of technique. The photographs in the book were highly appealing and help to understand the procedure faster.

The book THE ESSENTIAL COOK’S KITCHEN is loaded with numerous features and hand overs to readers the minute cautions that needs to be taken so that the end products comes out to the level of expectation.

A pinch of salt is essential to heighten flavour is the idea that the author mentions it thoroughly in every chapter as a reminder with much patience.

I quote from page 43, about cakes, “”Even if it sinks in the middle in your first go or looks slightly overdone, a swirl of lightly whipped cream and a scattering of fresh fruit will hide any mistakes – call it a pudding and no one will be any the wiser.”” A nice suggestion to manage a tough situation. It’s a point to be noted by students studying food technology.

In the dairy section, “”Rennet”” is clearly explained and vinegar or lemon juice will do for the vegetarian’s is stated without missing. This shows the author’s attention on people in various walks of life.

‘’Without ice creams, there would be darkness and chaos.”” – Don Kardong. Not to create any chaos, the author has taken amply care in illustrating ice creams and sorbets. The intro to this section itself is amazing.

Highly appreciable and noteworthy feature of the author is she never demands to use a particular brand or product or ingredient or equipment rather she recommends adequate substitute without fail. It’s a pleasurable and convenient option for the readers. With the same flow she also advices about when to eat &how to eat.

When dealing with the preserving works, the author emphasises on labelling the product which helps to identify and use the product at a right time. Derivation of the name MARMALADE is also discussed in the book.

‘’How sad the world would be without the smell of jam!” George Duhamel. Surely, that’s why, the author has worked upon preparing wide variety of jams, explains the readers about the pectin levels , liquid pectin and how to make own jelly bag?

The need to understand the ingredients and the way they react with one another is smoothly narrated by insisting to use the equipment that does not react with acetic acid of vinegar, while preparing chutneys. Different types of vinegar- malt, wine, cider, distilled, but to use only that which has at least 5% of acetic acid for best pickling. More over the author primarily warns to use whole spices as ground versions cloud the vinegar.


Regarding sterilisation the author strictly writes the required temperature to complete the process their by following hygiene when reusing the bottles and jars. Bottling jars and bottles should be thicker than normal jam jars to withstand the heating process. Even in using nylon sieve, she holds the specification to avoid adverse reactions.

In page 137, the author has given a chart stating the bottling times and testing for a seal before storing, is an excellent quality check procedure to ensure the product to last longer.

In the last chapter of curing and potting, the necessity to preserve, how pig & fish, are preserved in olden days before refrigeration, is a subject to make aware of traditional methods. An all purpose wet cure (Brine) is the highlight in the columns of bit of technique.

I quote from page 171 “ without sufficient fat, sausages are dry and dull, so fat phobics should read no further and turn its talents to making yogurt or bread.”” The author humorously puts forth the fat requirement for the sausages.

In the vegetable terrines, bain marie is employed and they are best to be served on the same day. The author successfully completes the book with some address to get the general kitchen equipment, bread making ingredients &equipment, antique kitchen &many more along with due acknowledgements.

“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last” – Francois minot.

Both the book &recipes are enjoyable till the last.