Basic But Brilliant

Basic But Brilliant

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A cookbook for the 30-something, who may not have good cooking skills but want to aim high and learn about the art of cooking - from a brilliant young cooking star. Take sauces as an example - the reader is first given an introduction to the world of creamy sauces, then a basic professional recipe followed by variations, substitutions, and innovations, plus several exciting new recipes. The idea is that the reader learns about cooking and the joy of transforming basic ingredients and old flavours into something they have never tried before - food suitable for everyday and special occasions.
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Product details

  • Paperback | 192 pages
  • 180.3 x 198.1 x 12.7mm | 476.28g
  • Penguin Group (NZ)
  • Penguin Books (NZ)
  • Auckland, New Zealand
  • English
  • photos
  • 0143019910
  • 9780143019916

Table of contents

INTRODUCTION; CLASSIC DRESSINGS: Hollandaise; Cream Sauce; Mayonnaise and aioli; Vinaigrette; Pesto and pistou; FISH AND MEAT: Hot smoking fish and vegetables; Slow-cooked meats; Brining meats; VEGETARIAN: Polenta; Risotto; Creamy mashed potato; Batters and fritters; SWEETS: Meringue pies; Jelly; Parfait; Poached fruit and fruit syrups; Creme brulee and custard pots; The beauty of pavlova; Cheesecake; GLOSSARY; SHOPPING GUIDE; INDEX
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