Items related to Good Cook, Bad Cook: 20 Rules for Kitchen Novices
- PublisherSlattery Media Group
- Publication date2012
- ISBN 10 1921778547
- ISBN 13 9781921778544
- BindingPaperback
- LanguageEnglish
- Number of pages208
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
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Good Cook, Bad Cook
Published by
The Slattery Media Group (AFL Publishing), 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
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Good Cook, Bad Cook 20 Rules for Kitchen Novices
Published by
The Slattery Media Group (AFL Publishing), 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
New
PAP
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GZ-9781921778544
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Good Cook, Bad Cook (Paperback)
Published by
The Slattery Media Group (AFL Publishing), Docklands, VIC, 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
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Paperback. Condition: new. Paperback. You don't need to be a three-hat chef to know that even the best ingredients can be ruined when prepared badly. A desire to experiment is all very well, but how do you ensure your bright ideas translate into gourmet success? Luckily, enthusiastic home cook and food journalist Victoria Heywood is on hand to ensure your endeavours don't result in a culinary disaster. In her friendly conversational style, Victoria talks readers through the history and cultural significance of a range of ingredients and popular dishes -- from bread to burgers, pesto to pies -- before sharing recipe ideas and inspiring serving suggestions. Each double-page spread focuses on one recipe and comes bursting with helpful hints and advice to ensure you stay well clear of any culinary faux pas. An informative resource for the confident cook and an excellent handbook for the novice looking to expand their repertoire and pick up some helpful hints along the way, this book is more than just a recipe book and will delight readers with its informal yet informative tone. You don't need to be a three-hat chef to know that even the best ingredients can be ruined when prepared badly. A desire to experiment is all very well, but how do you ensure your bright ideas translate into gourmet success? Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781921778544
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
Published by
The Slattery Media Group, 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
Published by
The Slattery Media Group (AFL Publishing), 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
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Good Cook, Bad Cook: 20 Rules for Kitchen Novices
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Good Cook, Bad Cook (Paperback)
Published by
The Slattery Media Group (AFL Publishing), Docklands, VIC, 2012
ISBN 10: 1921778547
ISBN 13: 9781921778544
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Paperback
Seller: AussieBookSeller, Truganina, VIC, Australia
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Paperback. Condition: new. Paperback. You don't need to be a three-hat chef to know that even the best ingredients can be ruined when prepared badly. A desire to experiment is all very well, but how do you ensure your bright ideas translate into gourmet success? Luckily, enthusiastic home cook and food journalist Victoria Heywood is on hand to ensure your endeavours don't result in a culinary disaster. In her friendly conversational style, Victoria talks readers through the history and cultural significance of a range of ingredients and popular dishes -- from bread to burgers, pesto to pies -- before sharing recipe ideas and inspiring serving suggestions. Each double-page spread focuses on one recipe and comes bursting with helpful hints and advice to ensure you stay well clear of any culinary faux pas. An informative resource for the confident cook and an excellent handbook for the novice looking to expand their repertoire and pick up some helpful hints along the way, this book is more than just a recipe book and will delight readers with its informal yet informative tone. You don't need to be a three-hat chef to know that even the best ingredients can be ruined when prepared badly. A desire to experiment is all very well, but how do you ensure your bright ideas translate into gourmet success? Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781921778544
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