New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food

A great book with beautiful photographs and recipes that will make your cooking look better than ever and taste wonderful. It includes tips and tricks from professional food stylists and promises to change the way you cook. 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.

\n Format: Hardback
\n Length: 344 pages
\n Publication date: 28 June 2018
\n Publisher: Bloomsbury Publishing PLC
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For food that is as beautiful as any photograph, and tastes every bit as good as it looks, there is a great book that is full of unsurprisingly wonderful photographs. Even the most lumbering home cooks can create beautiful dishes with the help of this book. The Sunday Times Magazine has praised this ravishing book as a tribute to the passion, flair, and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold. Michel Roux, O.B.E., has stated that "we eat with our eyes." 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 approach will make your cooking look better than ever and taste wonderful too.

\n Weight: 1186g\n
Dimension: 257 x 188 x 34 (mm)\n
ISBN-13: 9781408886731\n \n