This is what we've all been waiting for: Donna Hay's fresh new two-book series that updates timeless cookery classics and establishes some modern ones. These are the essential handbooks to perfect (or kick off) your cooking talents.The first of a duo of titles, `Modern Classics: Book 1' revisits the classics with a modern edge and presents the essential recipes of contemporary cooking with Donna Hay's signature simplicity, clarity and beautiful styling.Master a roast, make the ultimate meat pie, whisk up the perfect salad dressing...Donna Hay's modern classics will become the handbooks of a new generation of home cooks and indispensable refresher manuals for those who came before them. No kitchen will be complete without her fantastic modern take on the food everyone would love to cook if only they knew how.Chapter by chapter, Donna Hay gives you the basics, step by step and beautifully photographed, as well as some simple but wonderful recipes to use every day, then takes you beyond with extras, variations and twists for special occasions and adventurous days. Includes soups, salads, vegetables, roasts and simmers, pasta and delicious pies.
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Donna Hay's mission? Even if you're short on time, even if you're new to the kitchen, the award-winning Australian food writer wants you to be a proficient cook. Her Modern Classics, Book 1 aims to be for a new generation of cooks what Fanny Farmer and Irma Rombauer were for their grandmothers--kitchen companion, inspiration, culinary bible.
The difference between today's new cooks and their forebears lies in the globalization of taste. Thus Modern Classics offers detailed instructions on how to build a Thai Beef Salad, whip up a Roasted Vegetable Frittata, deliver to the dinner table the perfect Lemon and Parmesan Risotto, as well as how to master contemporary versions of such Anglo staples as white sauce, brown gravy, roast pork, flaky pastry, and Shepherd's Pie.
In sections on the basics, Hay gives step-by-step directions for making the essentials (stock, mayonnaise, fluffy rice). How-tos guide the chef through preparation of specific dishes (spinach and cheddar soufflé, freeform ratatouille tart, laksa, French onion soup, pad thai). A sampler of recipes from around the world follows, offering variations on the kitchen skills and flavors just introduced. An array of short orders, easy-to-follow recipes for condiments and side dishes to complement the entrees, ends each section.
And here's the sweetest thing: pictures. Full color, artfully shot photos of beautifully prepared dishes show us what our labor will produce. For a generation of visual learners, these tantalizing visions are well worth the space that might have used to list 14 more things to do with turnips. Modern Classics would be the perfect gift; it deserves a spot in the bridal registry or the new graduate's apartment. --Schuyler Ingle and Joyce ThompsonAbout the Author:
Donna Hay, at just 38, has one of the most impressive CVs in the world of cookbook publishing. Best known previously for the series of four cookbooks she produced for Marie Claire, Donna spent the year 2001 breaking more new and very exciting ground: producing the widely acclaimed cookbook `Off the Shelf' (also by 4th Estate), launching her own magazine title and publishing weekly food columns as a favourite cook the world over.
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Book Description Fourth Estate Ltd, 2002. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110007148704