After Toast: Recipes for Aspiring Cooks

Overview

Finally, a cookbook that answers the question all aspiring cooks ask—what can I cook once I've mastered toast? The essential young person's guide to real, and really awesome, food.

Toast is the entry into the kitchen for many cooks—the dish a young cook first learns not to burn, or that they make when there is nobody around to cook for them. It's a reliable culinary introduction. But what comes next? Taking aspiring cooks into the kitchen fray, this cookbook shows...

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Overview

Finally, a cookbook that answers the question all aspiring cooks ask—what can I cook once I've mastered toast? The essential young person's guide to real, and really awesome, food.

Toast is the entry into the kitchen for many cooks—the dish a young cook first learns not to burn, or that they make when there is nobody around to cook for them. It's a reliable culinary introduction. But what comes next? Taking aspiring cooks into the kitchen fray, this cookbook shows young adults what to eat and how to cook. Distilling culinary advice from her own upbringing, the author offers must-know tricks for the new-to-cooking, modernizes classics, and inspires an interest in healthy cooking. Recipes for crunchy, fried mozzarella-stuffed croquettes; French roast chicken; mini cheeseburgers; and proper salads meet ideas for sprawling weekend feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and 20-somethings what to cook for friends or mom, and puts an end to endless fridge searches by answering the perpetual question "What can I eat?".

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Editorial Reviews

Publishers Weekly
Australian journalist, blogger, and food and travel writer Gibbs’s new book contains over 150 simple recipes to inspire young aspiring cooks. Geared toward teens and 20-somethings, it is organized by meal, with straightforward chapters on breakfast, snacks, lunch, dinner, and dessert, as well as one on parties and friends. The author says, “my advice as someone who once only knew how to make toast or the more daring sandwich or salad, but then gradually learned how to cook, is just to start cooking.” Many familiar, easy-to-make recipes are written in cheeky prose that aims to please. The author suggests starting your day with dishes that have fun names like I Heart Eggs Omelette and Zucchini Fritters with Melty Cheese. For in-between meals, there’s grilled corn salsa with corn chips and peanut butter popcorn balls. For lunch, Gibbs aims to elevate typical choices by “thinking outside the (lunch) box.” Examples include chicken sesame sausage rolls; tuna, lemon, and coriander mash; and spiced roasted pumpkin, lentil, and feta salad. Standards like cheeseburgers and mac and cheese, along with Thai green chicken curry and buckwheat risotto with juicy steak make up the chapter on main courses. For parties, Gibbs offers recipes for sticky soy chicken wings and grilled prawns with creamy dill and lime dressing, to name just a few. This collection is appealing and easy to navigate—as the author intended—though it’s also a bit gimmicky. (June)
From the Publisher
"Appealing and easy to navigate."  —Publishers Weekly 
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Product Details

  • ISBN-13: 9781742379418
  • Publisher: Allen & Unwin Pty., Limited
  • Publication date: 5/1/2013
  • Pages: 232
  • Sales rank: 940,513
  • Product dimensions: 8.40 (w) x 9.30 (h) x 0.80 (d)

Meet the Author

Kate Gibbs is an established food and travel writer, journalist, cookbook author, and the granddaughter of Australian cooking legend Margaret Fulton. She writes regularly for Australian Gourmet Traveller, the Sydney Morning Herald, and the Wall Street Journal.

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