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Kitchen Basics
Newly-appointed Senior Food Writer at Vogue Australia, winner of the Best New Food Writer at the Australian Food and Media Awards and longtime weekly columnist in Good Weekend (the Age and Sydney Morning Herald), Matthew Evans now launches a series of gorgeous, groovy and affordable cookbooks, aimed squarely at the younger market.
In Kitchen Basics he's gone back to the beginning with a collection of recipes designed to kick-start the culinary novice and re-inspire the jaded kitchen slave. Matthew takes you through the simplest ways to mash a spud, roast a chook, make a proper omelette and a decent stock, grill a steak, whip up a Hollandaise, season a wok, choose a knife, set up a pantry and much, much more. This smart, stylish book has everything you need to get over your essential fear of kitchens.
In Kitchen Basics he's gone back to the beginning with a collection of recipes designed to kick-start the culinary novice and re-inspire the jaded kitchen slave. Matthew takes you through the simplest ways to mash a spud, roast a chook, make a proper omelette and a decent stock, grill a steak, whip up a Hollandaise, season a wok, choose a knife, set up a pantry and much, much more. This smart, stylish book has everything you need to get over your essential fear of kitchens.
120 pages, Paperback
Published June 15, 2006
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