The Good Cook is a series of instructional cookbooks published by Time-Life Books 1978-1980.
It was sold on a month-to-month basis until the early 1990s and edited by cookbook author Richard Olney.
[1] Each volume was dedicated to a specific subject (such as fruits or sauces) and was heavily illustrated with photos of cooking techniques.
Recipes were drawn from a wide array of published sources, all scrupulously acknowledged.
The 28 volumes were as follows: Beef and Veal Beverages Biscuits/Cookies & Crackers (US title) Breads Cakes and Pastries/Cakes (US) Confectionery/Candy (US) Desserts/Classic Desserts (US) Eggs & Cheese Fish and Shellfish (two separate volumes, US) Fruits Game (UK only) Grains, Pasta, and Pulses/Dried Beans & Grains (US) Hot Hors d'Oeuvres/Hors d'Oeuvres Lamb Offal/Variety Meats (US) Outdoor Cooking Pasta (US only) Patisserie/Pies & Pastries (US) Pork Poultry Preserving Salads and cold Hors-d'Oeuvre/Salads (US) Sauces Snacks and Canapes/Snacks & Sandwiches (US) Soups Terrines, Pates & Galantines Vegetables Wine In addition, there was a 50-page booklet "The Well-Equipped Kitchen" that came with the set.