From how to use a knife, to juicing, whipping, steaming and kneading, these ten cookery lessons provide basic skills for preparing a range of dishes. Each skill is utilized in the recipes that follow, such as Super Fruit Salad, Beef Tacos and Seeded Bread Rolls. With photographs, diagrams and clear explanations, this spiral-bound guide is an ideal starting point for any young cook.
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JOANNA KERR has an MA in Sequential Illustration from the University of Brighton and an MFA in Fine Art from the Ruskin School of Drawing and Fine Art, Oxford. She has worked as an illustrator for many years, and has moved from the medium of linoprint into digital illustration. As well as creating her own delightful illustrations, Joanna also teaches illustration on a Foundation degree programme which, she says, constantly informs her practice and challenges and inspires her work. She also has a cat called Lulu and enjoys gardening and country walks. WENDY SWEETSER has been a food writer for over 20 years, having trained at the Cordon Bleu cookery schools in both Paris and London. She began her career working for magazines, becoming Food Editor of Woman's Realm, TV Quick, and OK! Magazine. As well as developing recipes and food styling for editorial publications, Wendy works with several large food companies developing and publicising new products, and has written more than 25 cookery books.
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