Basic but Brilliant

A cookbook for the 30 - something, who may not have good cooking skills but want to aim high and learn about the art of cooking - from a brilliant young cooking star. Take sauces as an example - the reader is first given an introduction to the world of creamy sauces, then a basic professional recipe followed by variations, substitutions, and innovations, plus several exciting new recipes. The idea is that the reader learns about cooking and the joy of transforming basic ingredients and old flavours into something they have never tried before - food suitable for everyday and special occasions. bull; CLASSIC DRESSINGS: creamy sauces, mayonnaise and aioli, pesto and pistou, vinaigrette bull; COOKED MEATS: brining, smoked meats, slow cooked bull; VEGETARIAN: risotto, polenta, creamy mashed potato, fritters and batters bull; SWEETS: meringue pies, poached fruit and fruit syrups, parfait, jelly, creme brulee, cheesecake, pavlovaGenevieve McGough is the author of 'Basic but Brilliant', published 2005 under ISBN 9780143019916 and ISBN 0143019910.