John Garratt.
Quick Cook Book.
Pelham Books. 1973
This book contains some 500 of the best recipes
originally published in Instant Cookery, the monthly magazine.
The unique feature of these recipes is that they recognise the fact
that the greater part of the food bought and prepared by the British people
comes from packets, dried or frozen, and cans.
The recipes therefore contain not only the many ingredients found in every kitchen,
but can be made in many cases from ‘fresh’ as well as from canned, frozen or dried foods.
These recipes are practical especially for the cook who wants to make the most of what may seem at first prosaic ingredients. Even more important, the majority take only 15 to 30 minutes to prepare, and the exact amounts of ingredients for each dish are stated. This detailed tabling of ingredients and the clarity of the instructions for preparing each recipe enables even a beginner to provide an attractive dish.
The recipes are mainly classified as First Courses, Snacks, Main Courses, Puddings and Sweets, Cakes and Soups. The recipes under each of these headings are further classified by the number of minutes the cook needs to prepare them, and cook them.