An information-packed and inspirational book no serious cook can do without. Internationally known chef Liam Tomlin shares his “Basic Techniques & Methods of Cookery” in a book based on his similarly named and popular course at his Chefs Warehouse & Cookery School in Cape Town.
The book presents the essential elements of modern cooking, and then elaborates on each to broaden the readers’ understanding and inspire greater variety in their kitchen repertoire.
Written in a style that makes sense of the most complicated parts of cooking, it's accompanied by beautiful photography from Russell Smith. Numerous photographic explanations of recipes from start to finish capture the ingredients and their preparation, since as Liam says, “There's no point having a great knife if you don't know exactly how to slice that perfect cut of meat.” The chapters are organised by ingredients, covering everything from stocks and soups to plated desserts, with shellfish, fish, meat, game, poultry and a whole lot more in between. Also included are practical chapters on menu terminology, buying kitchen equipment and menu suggestions for any occasion.
Whether you want to make a basic mayonnaise or discover 12 new variations, learn how to buy the freshest seafood or understand the science behind braising meat, Lessons with Liam is set to quickly become the most thumbed-through and referenced book in your kitchen.