The Cook's Apprentice: Tips, Techniques and Recipes for New Foodies by Stephanie Alexander

Search this book for Recipes »

Notes about this book

  • Sparkles75 on December 04, 2019

    I almost feel unAustralian saying this but after trying 2 recipes from this book I'm feeling underwhelmed with the recipes so far. First recipe I tried was the Double chocolate brownies. Very straightforward to put together but I think the timing has to be waaaaay off. She says bake in a 140FF oven for 20-25 min. I have a brownie recipe I make frequently and it is amazing but bake time is closer to an hour so I was a bit surprised by the time given. Hey, this is Stephanie so I must trust her directions. 40 min later and I pulled it out and it looked done but once cooled and cut it was total goo. Very embarrassing as I was taking it to a cookbook club. Second recipe I tried was for good old ANZAC biscuits. As per usual these are very easy to throw together but as I was trying to roll them I noticed the mixture was drier than what you would expect so I had to wet my hands to form them into walnut shaped balls without them crumbling apart. The taste on these was quite good though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0143788485
  • ISBN 13 9780143788485
  • Published Oct 01 2018
  • Format Hardcover
  • Page Count 576
  • Language English
  • Countries Australia
  • Publisher Lantern

Publishers Text

The Cook's Apprentice is the essential teaching cookbook for the younger cook who's just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.

Arranged alphabetically, The Cook's Apprentice includes 56 ingredient chapters - from Apples to Zucchini - and more than 300 achievable recipes ranging from classics every cook will want to try exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know- How do I whisk eggs to soft peaks? What does it mean to 'make a well' in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is 'resting meat' and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say 'quinoa'?

The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.

Other cookbooks by this author