Synopsis
Julia Childs for the 21st century: the perfect book for mastering all the skills, techniques and recipes you need in the kitchen now
"synopsis" may belong to another edition of this title.
About the Author
RORY O'CONNELLis Darina Allen's brother, co-founder of The Ballymaloe Cookery School and one of its main teachers. He worked for many years with Myrtle Allen as chef at The Ballymaloe House Hotel in Cork as well as with Alice Waters at Chez Panisse in California. In his thirty years of teaching he has taught many of the now stars of the British and Irish cooking scene: Thomasina Miers, Rachel Allen and Stevie Parle.
Review
`If you pursue O'Connell's chatty pages on grilled sea bass or casserole-roast chicken with watercress, the result should be a small masterpiece.' Independent, Books of the Year `Rory O'Connell, a dedicated teacher and inspiring chef, offers all the basic knowledge you need to cook with ease, to perfection and ethically, while guiding you through a repertoire of entirely delicious, eclectic, aromatic, enchanting recipes.' Claudia Roden `Rory O'Connell cooks like an angel - with this book, you can too.' Thomasina Miers `Rory's cooking is thoughtful, heartfelt and generous. His knowledge is immense and his attention to detail second to none. To sit at Rory's table is pure joy. I don't know if everybody has a favourite cook but I know I do. Mine is Rory O'Connell!' Skye Gyngell `As you read "Master It" you hear Rory's warm, patient voice guiding you through the basics. I loved learning to cook from Rory, and with this book everyone can experience his incredible wisdom in the kitchen.' Stevie Parle `O'Connell offers an elegant template to an understanding of good food. A grounding in everything you need to know, effortlessly explained. The man is revered by Claudia Roden - need we say more?' Observer Food Monthly, `Food Books of the Year'
"About this title" may belong to another edition of this title.
Search results for Master It
Stock Image
Master it: How to cook today
Seller: Kennys Bookstore, Olney, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. As seen on the RTE TV series. Winner of the Andre Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers. Num Pages: 576 pages, Index. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 239 x 156 x 42. Weight in Grams: 1304. Good clean copy. Covers showing little wear and age, remains a very good copy. 2015. paperback. . . . . Books ship from the US and Ireland. Seller Inventory # KAC0005709
Stock Image
Master it: How to cook today
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: Very Good. As seen on the RTE TV series. Winner of the Andre Simon Food Book Award. A personal cookery lesson from one of our finest cookery teachers. Num Pages: 576 pages, Index. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 239 x 156 x 42. Weight in Grams: 1304. Good clean copy. Covers showing little wear and age, remains a very good copy. 2015. paperback. . . . . Seller Inventory # KAC0005709
Buy Used
US$ 8.22
US$ 11.92 shipping
Ships from Ireland to U.S.A.
Ships from Ireland to U.S.A.
Quantity: 1 available
Stock Image
Master It
Published by
HarperCollins Publishers, United Kingdom, London, 2015
ISBN 10: 0007476493
ISBN 13: 9780007476497
Used
Paperback
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. As seen on the RTE TV series. 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 OConnell 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR007752095
Buy Used
US$ 46.10
US$ 7.37 shipping
Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 1 available