Product Details
In Ben Lippett's debut cookbook, How I Cook: A Chef's Guide to Home Cooking, the professional chef-turned-home cook shares invaluable lessons from his years in the kitchen. Chef, food writer, and recipe developer, Ben has worked in restaurants in the UK, USA and Australia. With over 100 classic and contemporary recipes, he shares tips of varying complexity that make home cooking more approachable. Learn techniques like temperature control, butterflying fish, making dough, and the secrets of seasoning from the instructional section on “how to use salt”. The exciting and lively collection of recipes includes Crispy Pork Belly with Sesame Sauce and Cured Mackerel with Soy Vinaigrette, as well as elevated sweets like Rhubarb and Pistachio Choux Buns and Brûléed Rice Pudding with Poached Cherries. Answering the “hows” and “whys” of the kitchen, Ben's expertise and guidance will help you to become a better home cook.
Why we love it
'An exciting cookbook of recipes that you need in your repertoire, and that you'll actually cook.'
Specifications & Care
| Dimensions | L 252cm X W 19.8cm X H 2.8cm, 320 pages |
|---|---|
| Weight | 1204g |
