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The Basic Basics Kitchen Hacks and Hints: 350+ Amazing Tips for Seasoned Chefs and Aspirational Cooks (The Basic Basics Series) - Softcover
Synopsis
TV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynns gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be thumbs-up on kitchen knives. Theres a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.
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About the Author
Glynn Christian began food broadcasts on Londons LBC radio and BBC TVs Pebble Mill at One. He broadcast three mornings weekly on BBC TV Breakfast Time and made the first TV food series shot abroad. Glynn was ELLE magazines initial food editor and wrote weekly for The Sunday Telegraph as well as being the original cookery and food presenter on QVC Shopping Channel UK and then senior presenter on TVSN, Australia. His many food and cookery books include REAL FLAVOURS the Handbook of Gourmet and Deli Ingredients, voted Best Food Guide in the World. Glynn co-founded iconic Mr Christians Provisions on Portobello Rd and is honoured with a Lifetime Achievement Award from the Guild of Fine Food.
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The Basic Basics Kitchen Hacks and Hints
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ISBN 10: 1911667106
ISBN 13: 9781911667100
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Paperback. Condition: New. TV chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets.This handbook collects over 300 of Glynn's gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be 'thumbs-up' on kitchen knives. There's a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.This book is the eleventh in Grub Street's best-selling The Basic Basics series, previous titles include The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basic Basics How to Cook from A-Z, and The Basic Basics Jams, Preserves and Chutneys Handbook. Seller Inventory # LU-9781911667100
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