Synopsis
In this entirely revised and updated edition of a classic cookbook, Michele Curtis offers more than 700 recipes (plus variations), across 17 chapters, of family food for every conceivable occasion. Chapters brunch; bite-sized; soup; bowl food (pasta, seafood, rice and noodles); 30-minute dinners (chicken, duck, quail, beef, lamb, pork, seafood and vegetarian); roasts; slow cooking; vegetables; salads; pastry; cakes; biscuits and slices; bread; preserves; and the pantry. This new edition has been updated to include sugar-free and gluten-free recipes, as well as new recipes using contemporary ingredients such as quinoa and kale. There is also a chapter on basic cooking methods, making it an ideal starter guide for less confident cooks. This bumper book is a one-stop solution for any home cook who wants to extend their repertoire.
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About the Author
Michele Curtis is a long-time chef and food writer, having authored many books with her former husband Allan Campion. Together they are responsible for the enduringly popular annual publication The Foodies' Diary. Michele is Melbourne based and most recently opened Frankie's Top Shop in St Kilda, Melbourne. It is part cafe, part foodstore, part corner milk bar, and a place for Michele to display her deft touch with seasonal produce across breakfast and lunch. The offering here is healthy, without being slavishly so, and Frankie's is a new opportunity for food lovers to get to know and appreciate Michele's talents. Allan is the founder of Melbourne Food Experiences, a specialist in food tours, corporate team-building events, cooking classes, functions and private parties. All are run in partnership with top Melbourne chefs, chocolatiers, bakers, wine experts, restaurants, bars and cooking schools to offer outstanding food and wine experiences.
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