Master it: How to Cook Today

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9780007447282: Master it: How to Cook Today

Winner of the Andre Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers. Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O'Connell, co-founder with Darina Allen of the Ballymaloe Cookery School, will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success. Each chapter will teach you a particular technique - preparing a soup, roasting meat, making biscuits - and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

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Product Description:

The antidote to 'just chuck it in' cooking, Master It is a personal lesson from one of our finest cookery teachers. Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O'Connell will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success. Each chapter will teach you a particular technique - preparing a soup, roasting meat, making biscuits - and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

About the Author:

Having spent more than twenty years cooking in the world's finest kitchens, Rory O'Connell is uniquely equipped to share his expertise and knowledge with others. After training at Ballymaloe House with Myrtle Allen, the grand-dame of Irish country house cooking, Rory left East Cork for Paris, where he worked as part of the team charged with establishing Ballymaloe, La Ferme Irlandaise. In 1985 Rory founded Ballymaloe Cookery School with his sister Darina Allen. The success of the school soon saw Rory's influence the style of various cookery books, TV shows and international food publications. Also during this period, Rory worked with Nico Ladenis at Chez Nico, London and Raymond Blanc at Le Manoir aux Quat Saisons in Oxford. Not confined to the classroom or kitchen, Rory has also acted as a food ambassador for Ireland, addressing both the hospitality and tourism industry at home and abroad. In 1994, he returned to Ballymaloe House for a ten year tenure as Head Chef, during which he won praise from patrons and peers, and was twice awarded the prestigious title of Ireland's Chef of the Year. Following this, Rory joined Chez Panisse, California, where he shared with Alice Waters a mutual philosophy based on the strength of ingredients and cooking techniques. Today, Rory teaches at the Ballymaloe Cookery School and consults for restaurants throughout the country. Rory's passion for refining our palates and our methods of preparing and cooking food has inspired him to provide a wide range of bespoke cookery classes, catering for all levels and both groups and individuals, at his 18th century farmhouse near Shanagarry, in East Cork.

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O'Connell, Rory
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