New Cook

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NY 2003 Softcover First Edition; First Printing VG+ 0060566329. Small scratches on back cover. Text is clean and bright with stunning photos of the dishes prepared.; 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.; Illustrated; 0.9 x 11.6 x 9.1 Inches; 192 pages. Read more Show Less

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Overview

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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More About This Book

Overview

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.

Product Details

  • ISBN-13: 9780060566326
  • Publisher: HarperCollins Publishers
  • Publication date: 9/4/2003
  • Edition description: Reprint
  • Pages: 192
  • Sales rank: 400,759
  • Product dimensions: 9.08 (w) x 11.66 (h) x 0.72 (d)

Meet 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 elegantly put together and photographed. Hers 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 sixteen cookbooks, publisher of Donna Hay Magazine, newspaper columnist and creator of a homewares and food range. Visit her online at www.donnayhay.com.au.

First Chapter

The New Cook

Zucchini Pancakes With Double Brie

Ingredients

2 cups grated zucchini (courgette)
2 eggs
3 tablespoons melted butter
3/4 cup plain (all-purpose) flour
1/3 cup grated parmesan cheese
cracked black pepper
1/2 teaspoon grated nutmeg
200g (6 1/2 oz) double-cream brie cheese
100g (3 1/4 oz) semi-dried tomatoes
2 tablespoons chopped chives

Instructions

Squeeze the zucchini to remove any excess liquid. Place in a bowl with the eggs, butter, flour, parmesan, pepper and nutmeg. Mix until smooth. Heat a non-stick frying pan over medium heat. Add spoonfuls of the mixture and cook for 2 minutes on each side or until the pancakes are golden. Keep the pancakes warm and repeat with the remaining mixture.

To serve, spread a little double-cream brie over the pancakes and top with the semi-dried tomatoes and chives. Serves 4.

The New Cook. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Customer Reviews

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Sort by: Showing all of 4 Customer Reviews

  • Anonymous

    Posted October 25, 2002

    Fantastic... i should know...

    Im currently a chef in GA, coming from Le Cordon Bleu in Canada... Food is my life and i was more then impressed by the spectacular photography and pure simplicity of this series. I HIGHLY recommend this book, even if you dont cook. All chef's know, it doesn't realy matter what your feeding your guest but what it looks like. This series and its dramatic yet simple food layouts makes any recipe worth trying. This series also includes very simple and flavorful recipes that will give anyone a gourmet chef appearence.

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  • Anonymous

    Posted December 23, 2000

    the new cook :)

    my boyfriend and i decided on an unconventional thanksgiving dinner this past november, so we tried donna hay's recipe for the 'slow-roasted double lamb cutlets'. the recipe was so simple and the lamb turned out amazing. the meat was savory and tender! the parmesan/mustard/basil crust totally enhanced the flavor and took the lamb chops to a higher level. the side of oven-roasted parsnips and carrots were a nice mildly-sweet side dish. i felt like a gourmet chef with this wonderful secret--how easy it was! p.s. the impressive photography is a major bonus!

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  • Anonymous

    Posted November 29, 2000

    Outstanding...hands down the best new cookbook

    The New Cook is incredible. All of Donna Hay's books are outstanding. A fresh, clean layout to compliment the fresh, clean food. The recipes are about simplicity and letting the food speak for itself. The uncomplicated nature of the recipes are easy to follow and master at home. The photography is beatiful and it's as great to just look at as it is to eat the dishes. Donna Hay is making food that we can actually make and enjoy. As much as I like Charlie Trotter's books and Thomas Keller's French Laundry book, you just can't find the ingredients, and when you do, you can't afford them. Rock on Donna Hay!

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  • Anonymous

    Posted April 20, 2009

    No text was provided for this review.

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