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Catalogue Display
Catalogue Display
The new art of cooking : a modern guide to preparing and styling delicious food / Frankie Unsworth ; photography by Kristin Perers.
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Catalogue Record 1125046
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Item Information
Catalogue Record 1125046
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Catalogue Information
Catalogue Record 1125046
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Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.5 UNSW
Adult Non Fiction
Bankstown
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Available
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Catalogue Record 1125046
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Catalogue Record 1125046 ItemInfo
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Catalogue Record 1125046 ItemInfo
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Catalogue Information
Field name
Details
ISBN
9781408886731 (hardback)
Name
Unsworth, Frankie
author.
Title
The new art of cooking : a modern guide to preparing and styling delicious food / Frankie Unsworth ; photography by Kristin Perers.
Published
London : Bloomsbury Publishing, 2018.
©2018
Description
343 pages : colour illustrations ; 26 cm.
Notes
Includes index.
Summary
This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too.
Subjects
Cooking
Food presentation
Photography of food
Genre
Cookbooks
Illustrated works
Other Names
Perers, Kristin, 1962-
photographer (expression)
Links to Related Works
Subject References:
Cookbooks
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Cooking
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Food presentation
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Illustrated works
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Photography of food
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See Also:
Cooking
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Cookbooks.
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Dinners and dining
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Food
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Gastronomy
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Food
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Gastronomy
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Broader Subject References:
Home economics
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Cooking
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Narrower Subject References:
Appetizers
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Baby foods
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Baking
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Breakfasts
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Broiling
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Brunches
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Buffets (Cooking)
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Canning and preserving
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Casserole cooking
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Caterers and catering
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Cold dishes (Cooking)
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Comfort food.
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Condiments
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Confectionery
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Convection oven cooking
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Cooking (Tea)
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Food presentation
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Frying
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Holiday cooking
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Ingredient substitutions (Cooking).
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International cooking
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Low budget cooking
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Lunchbox cooking
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Luncheons
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Menus
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Outdoor cooking
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Pancakes, waffles, etc.
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Pressure cooking.
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Quantity cooking
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Quick and easy cooking
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Roasting (Cooking)
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Salads
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Sandwiches
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Sauces
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Seasonal cooking.
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Solar cooking.
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Soups
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Steaming (Cooking)
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Stews
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Stocks (Cooking)
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Vegetarian cooking
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Garnishes (Cooking)
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Authors:
Perers, Kristin, 1962-
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Unsworth, Frankie
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