The solo chef

The solo chef

Hardback

By (author) Catherine Baker, By (author) Diana Ferguson

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  • Publisher: NEW HOLLAND PUBLISHERS
  • Format: Hardback | 176 pages
  • Dimensions: 192mm x 232mm x 22mm | 820g
  • Publication date: 1 May 2014
  • Publication City/Country: Frenchs Forest, NSW
  • ISBN 10: 1742573991
  • ISBN 13: 9781742573991
  • Sales rank: 102,297

Product description

This is an innovative cookbook designed especially for people who are 'flying solo' in the kitchen and want to prepare delicious and healthy meals just for themselves. The Solo Chef provides real solutions to the five main problems confronting solo chefs, which are: I Can't Be Bothered Syndrome (lack of motivation); Slimy Crisper Drawer Condition (waste); Repetitive Meal Malaise (boring leftovers); and, Ready-Made Meals Anonymous (avoiding processed foods). It comes with advice, hints and tips, weekly shopping lists, menus as well as delicious no-fuss, tasty dishes that are easily achievable by the home cook. All the recipes are designed for one person and many make clever use of leftovers: The girls have spent years working in kitchens alongside the public, getting to know what really motivates people to cook. The results are no-fuss, tasty dishes that are easily achievable by the lay-person. Enjoy!

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Author information

Catherine Baker and Diana Ferguson are cooking teachers who also happen to be sisters. They have designed and run cooking programs at for their local community for years. They are passionate about good food and enjoy sharing their knowledge and know-how with others. Their "Cooking for One" workshops and talks have drawn sell-out crowds, not only because they offer practical advice, but the attendees have found the recipes delicious and easy to make. As a duo, the sisters work exceptionally well. Diana is the creative brains behind many of the recipes, and Catherine likes to write. So, whilst they have gone out and achieved real-world qualifications individually in areas like catering, hospitality, and training, they know that their real expertise as a team lies in designing recipes that actually work.