This volume presents well-tested recipes for cooking fish, meat, vegetables and pasta. It makes the principles of modern cooking clear and accessible with a guide to cooking times and how to synchronise a meal.
Table of Contents
Lyn Hall's Cookery Course presents well-tested recipes in a manner that shows exactly how to cook fish, meat, vegetables and pasta with delicious results. It contains all the basic knowledge that makes it possible to leap from producing adequate food to truly impressive cooking, no matter how simple or intricate the dish. Subjects that are covered include the basics, from choosing equipment, menu planning and recipes as well as how to choose ingredients and what to avoid. It also has advice on how to synchronise a meal so that each dish arrives on the table on time. There is an invaluable guide to cooking times and how to add flair to simple dishes using marinades, sauces, herbs, crusts and stuffing, plus low-calorie and no-cook options. Importantly, there is also a panic-button guide to what might go wrong and how to prevent and save the situation. Lyn Hall has the expertise to help the most unconfident beginner produce a delicious meal with the minimum of fuss and maximum enjoyment.
Lyn Hall was described by Michael Roux as "the best of all Cookery teachers" and runs the La Petite Cuisine cookery in London. She is a senior member of the International Association of Culinary Professionals and has been featured in House & Garden and Wine & Food Magazines.