The Simple Secrets to Cooking Everything Better by Matt Preston

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Notes about this book

  • luluf on May 19, 2021

    Puttanesca-baked white fish.I expected that this would taste great and it did I’ll certainly make it again, it’s also very easy

  • luluf on May 19, 2021

    Mushroom tart -super easy and super delicious: it’s a mushie tarte tatin without the caramel

  • luluf on May 19, 2021

    Vegetarian roast pumpkin sort of salad with optional roast chicken Everything I’ve made this book has been delicious and this is no exception. The turmeric dressing and hummus make a great combination. I marinated my own feta 2 days in advance. We have it with leftover roast chicken which we just leave off for the vegetarians. The pumpkin/squash is beautifully chewy

  • Melyinoz on November 29, 2020

    I made Amanda's slice GF by converting flour to 4g baking powder, 46g tapioca flour and 100g brown rice flour. They weren’t close to ready at the first time it is suggested to check, but the extra five minutes saw them become burnished. Hopefully this isn’t a bad thing and just adds extra depth of flavour.

  • Crisrose on May 27, 2020

    I totally agree with Sparkles75 on the Amanda slice. I initially didn’t engage much with this book but it has certainly rewarded me for going back and having a serious look at it. The wilted spinach recipe p114 is also a winner.

  • Sparkles75 on October 16, 2019

    Pg 232 Amanda's Slice. In my opinion worth the price of the book. Simple, delicious and a winner with everyone who has tried it

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  • ISBN 10 1743533276
  • ISBN 13 9781743533277
  • Published Oct 27 2015
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia
  • Imprint Plum

Publishers Text

Every great home cook needs a go-to list of delicious, fail-safe recipes, from the perfect crispy hasselback potatoes to the ultimate roast pork with crackling and the foolproof cheesecake that will have people requesting the recipe every time. Nobody is better qualified than Matt Preston to bring you this kind of knowledge, to share with you the secrets to cooking everything better.

Matt reveals here for the first time the secrets and tips he has picked up over his many years food writing, TV presenting and working alongside some of the greatest cooks of our time - be they CWA matriarchs or Marco Pierre White. These are the building blocks for better cooking and they've never been easier to master.



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