A Cook's Bible: The Ultimate Guide to Cooking at Home
Author(s): Lesley Christensen-Yule
Do you the know the difference between lamb and hogget? How do you tell if fish is fresh? What sort of cut do you make to get a julienne carrot? In A Cook's Bible you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious easy-to-follow recipes. A Cook's Bible has been written by the chefs who train the chefs and adapted from the leading textbook for professional cookery training (The New Zealand Chef). Whether you are a complete culinary novice or an experienced home cook wanting to develop improve and hone your skills, A Cook's Bible will be your ultimate kitchen companion. First published November 2007.
Product Information
Lesley Christensen-Yule is a freelance food consultant. She was previously a senior lecturer at the School of Hotel and Restaurant Studies at AUT, specialising in culinary theory and chef training. Lesley was trained at Telford College in Edinburgh. Hamish McRae is a principal lecturer at the School of Hotel and Restaurant Studies at AUT. He has been the owner/chef of several successful restaurants in NZ and Australia and has acted as director and judge at the National Salon Culinaire.
General Fields
- :
- : Penguin Group (NZ)
- : Viking
- : 1.792
- : 01 October 2007
- : 245mm X 190mm X 41mm
- : New Zealand
- : books
Special Fields
- : Lesley Christensen-Yule
- : Hardback
- : 641.5
- : 600
- : General cookery
- : illustrations
