A Cook's Bible: The Ultimate Guide To Cooking At Home

Description

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.

Author description

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.