A complete guide to the art of cooking that gives an easy-to-follow introduction to over 250 essential techniques. Expert tasks are demystified, making even advanced skills such as boning joints and producing the perfect custard simple and fun.
Make the most of your ingredients with insights into all the major food groups - meat, vegetables and dairy - as well as the corner-stones of fine cuisine such as herbs, pastry, and sauces.
With tempting recipes to help you practice your newly acquired skills, this is an indispensable handbook for food lovers and chefs.
