The Basic Basics Kitchen Hacks and Hints: 350+ amazing tips for seasoned chefs and aspirational cooks
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.
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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.
The Basic Basics Kitchen Hacks and Hints: 350+ amazing tips for seasoned chefs and aspirational cooks
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 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.
14.95
In Stock
5
1
The Basic Basics Kitchen Hacks and Hints: 350+ amazing tips for seasoned chefs and aspirational cooks
192
The Basic Basics Kitchen Hacks and Hints: 350+ amazing tips for seasoned chefs and aspirational cooks
192
14.95
In Stock
Product Details
| ISBN-13: | 9781911667100 |
|---|---|
| Publisher: | Grub Street |
| Publication date: | 08/26/2021 |
| Pages: | 192 |
| Product dimensions: | 6.00(w) x 9.20(h) x (d) |
About the Author
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