One of the most important things you can do whilst cooking is to ask why.
Why am I adding salt now and not later?
Why am I preheating my pan?
Why has my chocolate mousse split?
Why does this taste so good?!
In his debut book, Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food.
Through over 100 recipes you’ll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, sauté and whisk your way through this book and gain confidence and competence in the kitchen.
You’ll master the art of temperature control while perfecting the French Omelette, put together peerless pastas with Crab Tagliolini and Sunday Sauce, learn how to butterfly fish like a pro serving up Stuffed Bass with Fregola, ‘Nduja and Gordal Olives, and find out all you need to know about making wonderfully soft and supple enriched dough when treating yourself to Doughnuts ‘Myrtille’.
‘Recipes that teach as they go, full of lightbulb moments that build real confidence in the kitchen. This is how it’s done!’ – Yotam Ottolenghi
‘A cookbook full of not just recipes but an insight into the mind of a chef – tricks and techniques that will make you a better cook’ – Anna Jones
‘A valuable resource for all cooks, it is indispensable. I couldn’t be more admiring’ – Nigella Lawson
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