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One of the most important things you can do whilst cooking is to askwhy? Why am I adding salt now and not later? Why am I preheating my pan? Why has my chocolate mousse split? Why does this tastesogood?!
In his debut book, Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through over 100 recipes youll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, saut and whisk your way through this book and gain confidence and competence in the kitchen.
Youll master the art of temperature control while perfecting the French Omelette, put together peerless pastas with Crab Tagliolini and Sunday Sauce, learn how to butterfly fish like a pro serving up Stuffed Bass with Fregola, Nduja and Gordal Olives, and find out all you need to know about making wonderfully soft and supple enriched dough when treating yourself to Doughnuts Myrtille.
Guided by Bens expert hand,How I Cookis your new kitchen companion, unlocking really good home cooking, one recipe at a time.
