Discover the ultimate culinary companion with 'The Basic Basics Kitchen Hacks and Hints.' This treasure trove of over 300 practical kitchen tips is tailored for both seasoned chefs and aspiring home cooks. Authored by the renowned TV chef and food journalist Glynn Christian, this paperback guide (153 x 234 mm, 192 pages) provides invaluable insights into efficient cooking techniques and clever solutions to common kitchen dilemmas. Learn how to handle ingredients with finesse, perfect your culinary skills, and bring a touch of 'gosh-factor' to your meals. Whether you're mastering the art of roasting nuts or seeking the best methods for preparing a Pavlova, this handbook has you covered. Explore unique tricks like keeping your martini ice-cold with frozen olives, and discover why dull pasta can actually be beneficial. Glynn's extensive experience, including stints on LBC radio, BBC-TV, and QVC, shines through in this essential kitchen reference. Enhance your cooking prowess and create delightful dishes that impress family and friends with ease. Available for quick shipping from our Auckland-based store in New Zealand, you can enjoy this truly unique guide without worrying about extra costs like import charges or duties.

CONDITION: Brand New
Dimensions: 153 x 234 mm
Pages: 192
Bind: paperback
Author: Glynn Christian Publisher: Grub Street
Publication Date: 28-06-2021

300+ amazing tips and techniques for seasoned chefs and aspirational home-cooks. An invaluable handbook of solutions to culinary queries, creating cookery calm in kitchens and success on your plates TV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold. Glynn began food broadcasts on London’s LBC radio and BBC-TV’s Pebble Mill at One. He broadcast three mornings weekly on BBC-TV Breakfast Time and made the first TV food series shot abroad. Glynn was ELLE magazine’s initial food editor and wrote weekly for The Sunday Telegraph as well as being the original cookery and food presenter on QVC Shopping Channel UK and then Senior Presenter on TVSN, Australia. His many food and cookery books include REAL FLAVOURS – the Handbook of Gourmet and Deli Ingredients, voted Best Food Guide in the World. Glynn co-founded iconic Mr Christian’s Provisions on Portobello Rd and is honoured with a Lifetime Achievement Award from the Guild of Fine Food. He lives in Battersea, London.

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