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In The Kitchen is an updated version of the beloved original 2008 cookbook of the same name. Across 17 chapters are more than 700 recipes (plus more than 400 recipe variations), offering cooks a definitive guide to meals for every occasion and a fresh look at everyday favourites.
This new edition includes some sugar-free and gluten-free recipes, quinoa and kale, and a chapter dedicated to basics.
Chapters include: breakfast and brunch; bite-sized; soup; bowl food (pasta, seafood, rice and noodles); 30-minute dinners (chicken, duck, quail, beef, lamb, pork, seafood and vegetarian); roasts; spice; slow cooking; vegetables; salads; pastry (savoury and sweet); desserts and puddings; cakes; cookies and slices; bread; preserves; and the pantry (including basics from stocks, sauces and dressings to custards, icings and frostings).
It’s as definitive as definitive gets for the home cook who wants to extend their repertoire – or for someone who is just starting out and wants to establish a foundation for good cooking and experimentation in the kitchen.
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