Master it: How to cook today

Nonfiction, Food & Drink
Cover of the book Master it: How to cook today by Rory O'Connell, HarperCollins Publishers
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Author: Rory O'Connell ISBN: 9780007468799
Publisher: HarperCollins Publishers Publication: May 23, 2013
Imprint: Fourth Estate Language: English
Author: Rory O'Connell
ISBN: 9780007468799
Publisher: HarperCollins Publishers
Publication: May 23, 2013
Imprint: Fourth Estate
Language: English

Winner of the André Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers. Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O’Connell will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success. Each chapter will teach you a particular technique – preparing a soup, roasting meat, making biscuits – and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Winner of the André Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers. Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O’Connell will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success. Each chapter will teach you a particular technique – preparing a soup, roasting meat, making biscuits – and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

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