100 CLASSIC RECIPES FROM THE RENOWNED COOKERY SCHOOL.
FOREWORD BY JEAN-CHRISTOPHE NOVELLI
NB.HOW TO COOK received its first award, The Best Cookery School Cookbook in the UK for 2015, within 8 weeks of being published. It went on to represent the UK in the Gourmand World Cookbook Awards in 2016.
This book brings together 100 classic recipes from the renowned cookery school. Nigel’s style, and ability to create recipes from the most basic to the very complex and demanding, is unique.
Nigel’s written the recipes so that they can be recreated by everybody from novice cooks to accomplished chefs, stripping them of all the professional terminology that can often put people off.
This is a truly unique and very accessible book for all to read and cook from with confidence.
Featuring 14 fabulous chapters with themes such as The Basics, Meat, Poultry & Game, Just Desserts, Fish & Shellfish, Afternoon Tea and Chocolate & Sugarwork, not forgetting to mention that every chapter has an interesting storyline to follow and every recipe comes with a stunning full page replicated recipe picture to drool over.
Nigel says: I decided to write my accessible cookbook because there are just so many cookery books out there that are filled with complicated and unachievable recipes, crammed with all those unattainable ingredients that the TV celeb chefs are teasing the public with.
Not to mention, you’ll need to apply for planning permission to completely extend and re-fit your kitchen with all the latest high-tec equipment from a water bath to vac-pac machine! Then, if that’s not enough, you’ll need to get yourself certified to use the odd litre or two of liquid nitrogen to make your chocolate coated anchovy foam sorbet to serve on an old piece of tree bark, roofing slate or, in just a matter of time I’m sure, a flip flop!
Oh, and you’ll need a dangerous gasses transport license for all that LN2, annual HACCP training and a truck to collect it in, that’s if you’ve not given yourself a double hernia bashing and lassoing your bread dough all around your kitchen for an hour like a baker on speed!
Then you have to ask yourself who’s book of recipes are you really buying, the researchers, the chef’s, the slinky model’s, carrot crunching athlete, the baker, biker, the butter loving car enthusiast or just the nations favorite granny on the front cover! Makes you wonder how they churn out another favourite 1000 recipes every couple of months! Definitely food for thought!
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