How to Cook in 10 Easy Lessons
Published on 15. October 2015
Book
Spiral bound
64 pages
978-1-78493-294-7 (ISBN)
Description
So, you want to learn how to cook, but you don' t know where to start?
From finding out how to safely hold a knife, to learning how to fry onions, knead dough, and whisk egg whites, this book explains how to use kitchen equipment properly and safely, so you can learn the ten super skills needed to become an expert chef.
Try out your new skills and confidence on 37 mouth-watering recipes.
With easy-to-follow explanations accompanied by clear, step-by-step graphics throughout, this is much more than just a recipe book, and is a great tool for young readers keen to find their way around the kitchen and give cooking a go.
QED are publishing this title in two different formats:
Super Skills: How to Cook in 10 Easy Lessons (Library Bound): 978-1-78493-293-0
Super Skills: How to Cook in 10 Easy Lessons (Concealed spiral): 978-1-78493-294-7
From finding out how to safely hold a knife, to learning how to fry onions, knead dough, and whisk egg whites, this book explains how to use kitchen equipment properly and safely, so you can learn the ten super skills needed to become an expert chef.
Try out your new skills and confidence on 37 mouth-watering recipes.
With easy-to-follow explanations accompanied by clear, step-by-step graphics throughout, this is much more than just a recipe book, and is a great tool for young readers keen to find their way around the kitchen and give cooking a go.
QED are publishing this title in two different formats:
Super Skills: How to Cook in 10 Easy Lessons (Library Bound): 978-1-78493-293-0
Super Skills: How to Cook in 10 Easy Lessons (Concealed spiral): 978-1-78493-294-7
More details
Series
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Target group
Children/juvenile
Interest Age: From 8 to 11 years
Dimensions
Height: 250 mm
Width: 195 mm
ISBN-13
978-1-78493-294-7 (9781784932947)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
WENDY SWEETSER has been a food writer for over 20 years, having trained at the Cordon Bleu cookery schools in both Paris and London. She began her career working for magazines, becoming Food Editor of Woman's Realm, TV Quick, and OK! Magazine. As well as developing recipes and food styling for editorial publications, Wendy works with several large food companies developing and publicising new products, and has written more than 25 cookery books.
JOANNA KERR has an MA in Sequential Illustration from the University of Brighton and an MFA in Fine Art from the Ruskin School of Drawing and Fine Art, Oxford. She has worked as an illustrator for many years, and has moved from the medium of linoprint into digital illustration. As well as creating her own delightful illustrations, Joanna also teaches illustration on a Foundation degree programme which, she says, constantly informs her practice and challenges and inspires her work. She also has a cat called Lulu and enjoys gardening and country walks.
JOANNA KERR has an MA in Sequential Illustration from the University of Brighton and an MFA in Fine Art from the Ruskin School of Drawing and Fine Art, Oxford. She has worked as an illustrator for many years, and has moved from the medium of linoprint into digital illustration. As well as creating her own delightful illustrations, Joanna also teaches illustration on a Foundation degree programme which, she says, constantly informs her practice and challenges and inspires her work. She also has a cat called Lulu and enjoys gardening and country walks.