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This is not a cookbook. It’s a book about cooking. Think of it as cooking between the lines. Or what your mother should have told you. Yes, there are recipes, but this book is about the journey, not the destination, so taking centre stage are the hows and whys behind everyday ingredients and techniques – when to use coarse or finely ground salt, best pairings for common garden herbs, extracting and building flavour, champion chopping techniques, foolproof fillet, spud’s lore, jackets and all … Whereas lessons on technique are found mostly in hefty culinary bibles, this user-friendly book is for everyone who’s anywhere along the cookery continuum. It is the ‘ta-da’ moment for those who have been cooking, duty bound, for years, but didn’t show up for basics training.
It’s hard to introduce Nikki Werner without also mentioning Brandon de Kock – her partner and co-author of Cook. Better. The couple has been cooking, eating and travelling together for 14 years. Through their work they’ve met a lot of chefs, eaten at a lot of restaurants, done a lot of research and made a lot of notes. In essence, they’re aggregators of good and useful information. What it means is that while most cookbooks are about the author, this cookbook of theirs is really about the person doing the cooking.
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- Dimensions: 1.9cm x 25.5cm
- Cover: Hardback
- Pages: 300
- Publisher: Quivertree
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