The Confident Cook: The Favourite Food Recipes of Cuisine Food Editor Lauraine Jacobs by Lauraine Jacobs

  • Ceviche of spicy scallops and fish

    from The Confident Cook: The Favourite Food Recipes of Cuisine Food Editor Lauraine Jacobs The Confident Cook by Lauraine Jacobs

    • Categories: Appetizers / starters; Canapés / hors d'oeuvre; Main course; Central American
    • Ingredients: fish fillets; scallops; chillies; fresh ginger; fish sauce; limes; coconut milk; red onions; coconut; coriander leaves; spring onions
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Notes about Recipes in this book

  • Spicy meatloaf, mushroom sauce and roasted beetroot

    • JoD on April 13, 2016

      Not spicy hot. Recipe calls for 1 kg minced beef - I used regular beef mince, not premium as sometimes meatloaf made with all premium beef mince is very dry. Even with regular beef mince, it was a dry meatloaf. Could try using half sausage meat, half beef mince to see if that helps. The roasted beetroots were nice but the mushroom sauce wasn't universally liked (however these were mushroom tolerators not mushroom lovers).

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  • ISBN 10 1869418239
  • ISBN 13 9781869418236
  • Published Nov 10 2006
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries New Zealand
  • Publisher Random House NZ
  • Imprint Random House New Zealand Ltd

Publishers Text

Anyone who has ever used a Lauraine Jacobs recipe from the famous Cuisine magazine knows how fantastic they are and how well they work. Celebrating New Zealand's clean green, flavour-filled produce and recommending wine matches from among our huge range of peerless wines, this book by the longtime food editor of CUISINE is aimed at home cooks who want to cook well and expand their repertoire and who are passionate about food and wine. Lauraine Jacobs is the doyenne of New Zealand food writers and in choosing her 133 favourite recipes from over the years at Cuisine she is creating the stuff of many happy dinner parties to come. With beautiful photographs by Kieran Scott and presented in a stunningly handsome layout, this book is destined to become a classic. "I would easily classify Lauraine Jacobs as the high priestess of the international food and wine scene. The Confident Cook brilliantly serves up the ideas, recipes and thoughts that have propelled her to become one of the true leading lights of the gastronomic world. It's one thing to merely love all things food and wine with an extreme exuberance, but quite another to have professorial-like knowledge on the matter. Thank you, Lauraine, for this incredible and inspiring work from the heart!" Charlie Trotter

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