Do you the know the difference between lamb and hogget?
How do you tell if fish is fresh?
What sort of cut do you make to get a julienne carrot?

In A Cook's Bible you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious easy-to-follow recipes. A Cook's Bible has been written by the chefs who train the chefs and adapted from the leading textbook for professional cookery training (The New Zealand Chef).

Whether you are a complete culinary novice or an experienced home cook wanting to develop improve and hone your skills, A Cook's Bible will be your ultimate kitchen companion.

Author Biography

Lesley Christensen-Yule is a freelance food consultant. She was previously a senior lecturer at the School of Hotel and Restaurant Studies at AUT, specialising in culinary theory and chef training. Lesley was trained at Telford College in Edinburgh. Hamish McRae is a principal lecturer at the School of Hotel and Restaurant Studies at AUT. He has been the owner/chef of several successful restaurants in NZ and Australia and has acted as director and judge at the National Salon Culinaire.