This is what we've all been waiting for: the second in Donna Hay's fresh two-book collection that updates timeless cookery classics and establishes some modern ones. These are the essential handbooks to perfect (or kick off) your cooking talents.The pies, tarts, cakes, puddings and delicious slices of our childhood, as well as the tiramisu and creme brulee of today, feature in Donna Hay's `Modern Classics Book 2'.It sits side by side with `Modern Classics Book 1', bringing our old favourites very much into the 21st century, fixing which current sweet favourites will be remembered in the future and making Donna Hay an everyday name around the globe for decades to come.
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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, 2003. Paperback. Book Condition: New. book. Bookseller Inventory # M0007149077