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The Cook's Apprentice : Tips, Techniques and Recipes for New Foodies - Stephanie Alexander

The Cook's Apprentice

Tips, Techniques and Recipes for New Foodies

Hardcover Published: 1st October 2018
ISBN: 9780143788485
Number Of Pages: 576

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For younger readers, the companion to Stephanie Alexander’s classic work, The Cook’s Companion: destined to be another go-to cookbook for families across Australia.

The Cook’s Apprentice is the essential teaching cookbook for the younger cook who’s just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.

Arranged alphabetically, The Cook’s Apprentice includes 56 ingredient chapters – from Apples to Zucchini – and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to ‘make a well’ in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is ‘resting meat’ and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say ‘quinoa’?

The Cook’s Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.

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Everything a young person needs to know about cooking and it ingredients.

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Cook's Apprentice

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ISBN: 9780143788485
ISBN-10: 0143788485
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 576
Published: 1st October 2018
Publisher: Penguin Books Ltd
Country of Publication: GB
Dimensions (cm): 25.0 x 19.1  x 4.2
Weight (kg): 1.52
Edition Number: 1

Stephanie Alexander


About the Author


Stephanie Alexander's early food life was influenced first and foremost by her mother, Mary Burchett, a wonderful cook who was interested not just in recipes, but in the culture that inspired the dish. She was eager to experiment. When she left school she went to the University of Melbourne and then studied to become a librarian (with no thoughts of working with food professionally). She left Australia at the age of 21 to see the world. The world for her at that time was France, and she was delighted to discover that France was every bit as thrilling and satisfying as she had dreamed it would be. In the intervening 40 plus years she has returned as often as possible and, whilst acknowledging change, there remained a value and respect accorded to food that she found renewing and reassuring.

Visit Stephanie Alexander's Booktopia Author Page


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