Best Kitchen Basics: A Chef's Compendium for Home


Best Kitchen Basics beats the revolutionary drum in the domestic kitchen – no longer are high-end techniques or recipes the sole domain of multi-award-winning restaurants like Best's Sydney fine diner Marque and his bistros Pei Modern in Melbourne and Sydney. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook's hands and empowering them to think differently. It includes 100 original recipes built around 30 accessible ingredients – from eggplant to pumpkin to chocolate and eggs.

Best Kitchen Basics ups the ante on the familiar. Best insists that it is not a question of luxurious ingredients, simply the knowledge and
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ISBN:

9781742709802

Format:

Hardback

Pages:

264

Weight:

1360g

RRP:

$59.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 March 2016

ABOUT THE AUTHOR

Mark Best

Originally an electrician in the goldmines of Western Australia, Mark Best has come a long way to launch an amazing food career culminating in the creation of his multi-award winning restaurant, Marque, in Sydney. In his early years, he honed his skills working with acclaimed chefs across the UK and Europe including Alain Passard at his three-Michelin-starred restaurant L'Arpege, in Paris, and Raymond Blanc's Le Manoir Aux Quatre Saisons