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 0007476493
  • ISBN 13 9780007476497
  • Published Feb 12 2015
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

Winner of the Andre Simon Food Book Award. A personal cookery 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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