Master It: How to Cook Today by Rory O'Connell

  • Crushing garlic (page 19)

    from Master It: How to Cook Today Master It by Rory O'Connell

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Reviews about this book

  • Bibliocook

    This is the book for an experienced cook who wants to learn why and how, who can see that mastering some key recipes and techniques unlocks a whole world of delicious variations.

    Full review

  • Fuss Free Flavours

    It’s unashamedly a book for the keen cook, and also it’s not one for someone looking for historic favourites. ... No quiche Lorraine here; similarly, there isn’t a recipe for beef Wellington.

    Full review
  • ISBN 10 0007447280
  • ISBN 13 9780007447282
  • Linked ISBNs
  • Published May 23 2013
  • Format Hardcover
  • Page Count 560
  • Language English
  • Countries United Kingdom
  • Publisher Fourth Estate Ltd

Publishers Text

The antidote to 'just chuck it in' cooking, Master It is a personal lesson from one of our finest cookery teachers. Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O'Connell will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success. Each chapter will teach you a particular technique - preparing a soup, roasting meat, making biscuits - and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

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