While contemporary cooks enjoy the many advantages of modern technology, good cooking never really changes and the essential principles that have been passed down by cooks through the ages are as relevant now as they ever were.Wise Words and Country Ways for Cooks is a nostalgic delight full of the tried and tested methods of the past. Ruth Binney discusses the merits of a selection of traditional sayings and ''old wives'' tales'' as well as the advice of celebrated early cookery writers such as Mrs. Beeton, Fannie Merritt Farmer, Alexis Soyer and Constance Spry. Perfect for every cookery enthusiast, here you will find practical cooking tips for meat, fish, vegetables and cakes interspersed with amusing anecdotes and advice on choosing and making the most of every ingredient as well as looking after your kitchen and equipment. Discover how to test roast beef, the best way to peel onions, the secret of the perfect souffle, why you should only eat oysters when there''s an ''r'' in the month and many more age-old culinary gems.

While contemporary cooks enjoy the many advantages of modern technology, good cooking never really changes and the essential principles that have been passed down by cooks through the ages are as relevant now as they ever were.Wise Words & Country Ways for Cooks is a nostalgic delight full of the tried and tested methods of the past. Ruth Binney discusses the merits of a selection of traditional sayings and 'old wives' tales' as well as the advice of celebrated early cookery writers such as Mrs. Beeton, Fannie Merritt Farmer, Alexis Soyer and Constance Spry.Perfect for every cookery enthusiast, here you will find practical cooking tips for meat, fish, vegetables and cakes interspersed with amusing anecdotes and advice on choosing and making the most of every ingredient as well as looking after your kitchen and equipment.Discover how to test roast beef, the best way to peel onions, the secret of the perfect souffle, why you should only eat oysters when there's an 'r' in the month and many more age-old culinary gems.