Cooking: The New Way to Success


287 pages
Contains Illustrations, Index
ISBN 0-919493-68-8





Reviewed by Dean Tudor

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.


Originally published in Germany, this book is now available in English. Zabert, basically a photographer, assembled a team of writers and food experts (chefs, home economists, nutritionists) along with graphic artists. With this team he has produced a stunningly arranged coffeetable book. Here are over 1,000 full-color photographs that illustrate the step-by-step techniques of cooking. Chapters cover all the courses (pasta, eggs, rice, vegetables, soups, fish, poultry, meats, desserts). Each chapter gives some advice on the basic cooking techniques, and the photographs illustrate the final products or the assembly of ingredients. Most chapters also have lots of ideas for garnishing the final dish (the chapter dealing with hamburgers has many good toppings to liven up the basic burger). In all, the book gives about 2,000 recipes (this includes variations). The chapter on soup, for example, has a basic recipe, then moves from meat soup to meat broth and concentrated stock. Then there are 30 recipes to vary the broth’s flavours. This is followed by important additions to the soup (such as eggs and dumplings), as well as cream soups and their variations. Also discussed are purées and different international soups. British terms are used throughout, (“aubergines” for eggplant and “courgettes” for zucchini).


Zabert, Arnold, “Cooking: The New Way to Success,” Canadian Book Review Annual Online, accessed June 19, 2024,