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The New Cook, by Donna Hay
Ebook Free The New Cook, by Donna Hay
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This practical cookbook starts with the basics of cooking, with ingredients such as fish, eggs and vegetables through to more complicated combinations. The book encapsulates all the styles and subtleness of contemporary international cooking in a straightforward manner. Donna Hay emphasizes how cooking flavoursome food at home does not need to be complicated and time consuming. The recipes have short lists of ingredients, and focus on cooking the meal in a few easy steps, plus the food is naturally low-calorie.
- Sales Rank: #1200954 in Books
- Brand: Brand: Whitecap Books
- Published on: 1998-07
- Original language: English
- Number of items: 1
- Dimensions: 11.75" h x 9.50" w x .75" l,
- Binding: Paperback
- 192 pages
- Used Book in Good Condition
Amazon.com Review
On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok-fried salted chili crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavors beautifully presented. In a word, it's very Australian. And it should be, as Hay is the food editor of Australian Marie Claire magazine. The book will provide inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. The basics are pretty similar to Delia Smith's, with instructions on how to scramble and poach eggs. Hay moves on quickly to a Caramelised Onion Frittata and Roast Pumpkin and Soft Quail Egg Salad. Similar examples follow with pasta and rice--after mastering a basic risotto, Hay offers several variations such as Miso and Shiitake Risotto and Saffron Porcini Risotto Cakes. Noodles, vegetables, poultry, and meat follow. You will learn how to make a delicious-looking Grilled Chicken and Fig Salad as well as Steamed Pork Buns. The final three chapters describe the most wonderful desserts using fruit, butter, and milk. The book is lavishly illustrated with top-class food photography. It's a work of art, but would be wasted on a coffee table. It's a perfect example of how Australian cooks have masterfully fused Mediterranean and Asian cuisines to create clean, crisp tastes that are astonishingly good. --Dale Kneen, Amazon.co.uk
About the Author
Donna Hay is the hottest young cookbook author in Australia. While working as a chef, Donna felt that her signature style of simplicity and elegance of ingredients, preparation and presentation needed a wider canvas. She became a freelance food writer and stylist, and then food editor of marie claire and marie claire lifestyle magazine.
Donna's aim is to inspire even those with the most basic cooking skills, by producing versatile recipes that can be assembled for a fast midweek meal or a formal dinner party.
Most helpful customer reviews
3 of 6 people found the following review helpful.
The best cookbook to get the mind to start creating.
By Gil Evans
I own a Foodservice company and have to create many upscale dinners. My clients usually give me two days notice of dinners if I am lucky. When I get a mental block i use this book and its beautiful pictures to get me back on track creating and making some very exciting dishes.
I do have to admit I do not read recipes, I find it easy to create based on vision then taste and flavor profiles of the final couse combination.
Jen-Gil Management Servises Inc.
15 of 17 people found the following review helpful.
great on invention, may take work to perfect
By Beverly Campbell
i've tried a third of the recipes so far. although the recipes look pleasing to the eye, they may take some work to perfect. i do a great deal of cooking, but i found i wasn't really please with a dish until i did it at least three times. my notes in the margins in quite a few cases are as extensive as the text. i also found that with many dishes that have lime flavors, a very dry german reisling with critusy tones is excellent.
17 of 17 people found the following review helpful.
what an awesome cookbook
By A Customer
a friend recommended i get this book. she's made many of the recipes in the book and absolutely loved them. when i first started looking through it i was a little hesitant to try the recipes because the ingredient and flavor combinations are so different from what one normally sees. but it turns out that they work! and really well. everything i've made from this cookbook has been delicious. as i've made more of the recipes, i've gotten better at substituting ingredients here and there based upon what i have. many of the recipes in the book are good for that, which i really appreciate (it means that i'll actually use the recipes rather than the cookbook gathering dust on the shelf, because i don't happen to have some random spice that the author insists is crucial for the dish). also, the vegetable recipes are REALLY good, and very far from your normal boring vegetable recipes! they are tasty and actually use vegetables that have some amount of nutritional value.
a couple of recipes from the book that we've made already: the buttermilk pancakes are great, the salmon with chervil and roasted carrots and parsnips was astounding, the sweet potato (or was it yam?) pie with thyme, pumpkin gnocchi was excellent. i agree with the person who mentioned rieslings -- rieslings seem to go really well with a lot of food in this book.
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