Cooking Donna Hay The New Cook

ISBN 13: 9780060566326

The New Cook

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( 93 ratings by Goodreads )
 
9780060566326: The New Cook

Whether you are a beginner, an occasional cook or an accomplished one, The New Cook will guide and inspire you to create great food without fuss. Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

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Review:

On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok-fried salted chili crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavors beautifully presented. In a word, it's very Australian. And it should be, as Hay is the food editor of Australian Marie Claire magazine. The book will provide inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. The basics are pretty similar to Delia Smith's, with instructions on how to scramble and poach eggs. Hay moves on quickly to a Caramelised Onion Frittata and Roast Pumpkin and Soft Quail Egg Salad. Similar examples follow with pasta and rice--after mastering a basic risotto, Hay offers several variations such as Miso and Shiitake Risotto and Saffron Porcini Risotto Cakes. Noodles, vegetables, poultry, and meat follow. You will learn how to make a delicious-looking Grilled Chicken and Fig Salad as well as Steamed Pork Buns. The final three chapters describe the most wonderful desserts using fruit, butter, and milk. The book is lavishly illustrated with top-class food photography. It's a work of art, but would be wasted on a coffee table. It's a perfect example of how Australian cooks have masterfully fused Mediterranean and Asian cuisines to create clean, crisp tastes that are astonishingly good. --Dale Kneen, Amazon.co.uk

About the Author:

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.

Visit Donna online at donnahay.com.au
"Like" Donna on Facebook: donna hay
Follow Donna on Twitter: @donnahay _tweets

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