Oh Cook! : 60 Easy Recipes That Any Idiot Can Make
by
James May
Book Details
Format
Hardback or Cased Book
ISBN-10
1911663151
ISBN-13
9781911663157
Publisher
HarperCollins Publishers
Imprint
Pavilion
Country of Manufacture
AT
Country of Publication
GB
Publication Date
Oct 29th, 2020
Print length
144 Pages
Weight
654 grams
Dimensions
24.20 x 19.80 x 1.70 cms
Product Classification:
General cookery & recipesTV / celebrity chef cookbooksQuick & easy cooking
Ksh 3,400.00
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Oh Cook! is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. If, like James May, the sight of the kitchen strikes fear into your very heart and you can’t identify a spatula from a fish slice – this is the book for you.
TV tie-in cookbook for beginners from a much-loved author and presenter
The cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media, this is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. After years of shirking from his culinary duties, James is on a mission to educate himself about the world of food. In this TV tie-in, he seeks to unpack the mysteries of the industry from kitchen basics to haute cuisine, covering everything from poaching eggs to preparing the perfect Sunday roast. Gathering recipes and expert advice from celebrity chefs along the way, James discovers just what it takes to put together a cracking cookbook, from recipe testing to photography and everything in between.
The cookbook that, finally, drives a blunt meat skewer through the burgeoning pseudo-intellectualism of foodie media, this is a foolproof manual packed with practical information and delicious recipes for even the most basic of home cooks. After years of shirking from his culinary duties, James is on a mission to educate himself about the world of food. In this TV tie-in, he seeks to unpack the mysteries of the industry from kitchen basics to haute cuisine, covering everything from poaching eggs to preparing the perfect Sunday roast. Gathering recipes and expert advice from celebrity chefs along the way, James discovers just what it takes to put together a cracking cookbook, from recipe testing to photography and everything in between.
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