A01=Brandon de Kock
A01=Nikki Werner
Age Group_Uncategorized
Age Group_Uncategorized
Author_Brandon de Kock
Author_Nikki Werner
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Butternut
Category1=Non-Fiction
Category=WBA
COP=Germany
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Flavour
Format=BB
Format_Hardback
Garlic
Language_English
Mushrooms
Onions
PA=Available
Potatoes
Price_€20 to €50
PS=Active
Salad
Soffritto
softlaunch
Veggies
Product details
- ISBN 9783944874715
- Format: Hardback
- Weight: 1050g
- Dimensions: 197 x 255mm
- Publication Date: 25 Oct 2017
- Publisher: Sieveking Verlag
- Publication City/Country: DE
- Product Form: Hardback
- Language: English
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cook. better should be understood as a promise, because this first-rate, perfectly designed cookbook tells you everything worth knowing about cooking. There are answers to questions every one of us has wondered about: Why does lasagna always taste different, even though we use the same recipe? Those beans had real crunch, but mine are always too soft; why? Why does a simple green salad with a plain dressing taste so good? Finally, answers to these questions and more.
Just like in sports, though, the authors don't send us straight out to the field. Rather, they start us off with a few stretching exercises and some jumping jacks. So we don't leap right into mixing and stirring, but first gain some good basic knowledge while getting into shape for the stove.
It's not until we've absorbed the fundamental knowledge of cooking that we can enjoy experimentation and our own creativity. Our imaginations are set free. And the best thing about cooking is still gathering with friends and family around a table to savour these delicacies.
Contents:
Garlic; Salad; Tenderness; Flavour; Onions; Soffritto; Butternut; Veggies; White Sauce; Mushrooms; Heat; Flames; The Weber; Potatoes; Chocolate.
It's almost impossible to introduce Nikki Werner without mentioning Brandon de Kock in the same breath. Werner and de Kock are partners and co-authors. Together, they've been cooking, eating, and travelling around the world for more than fourteen years. Besides being food experts, they've met many chefs and done a lot of research. Over time they've become collectors of valuable and useful information on everything related to cooking.
