Best Kitchen Basics takes the unique, gobsmackingly delicious basics from a world-renowned restaurant to the domestic kitchen. Best Kitchen Basics beats the revolutionary drum in the domestic kitchen—no longer are high-end techniques or recipes the sole domain of award-winning restaurants. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook’s hands and empowering them to think differently. The book includes 100 original recipes built around thirty accessible ingredients—from eggplant to pumpkin and chocolate to eggs—and teaches how to use these ingredients as a base to create innovative recipes at varying levels of difficulty.

About the Author

Mark Best is one of the best chefs and restaurateurs in the world and Marque continues to push culinary boundaries. It has twice been named in the San Pellegrino Top 100 Best Restaurants in the World. Mark has recently launched the bistronomy-style restaurants Pei Modern in Melbourne and Sydney, and he is the author of the acclaimed book Marque (2011).

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