Cooking With Curtis

Description

Curtis Stone is a chef with impeccable credentials and a master at developing recipes for the home cook. In this book, his mission is to celebrate fresh seasonal ingredients, to stir a passion for using them innovatively, and to demystify the techniques needed for cooking with them.
He has chosen a mix of traditional favourites (lamb, chocolate, rhubarb) and more unusual fare (scallops, vanilla, truffles) - the kind of food that gets chosen from restaurant menus time and again, but that few people know how to prepare at home. The unique 3-step approach offers a simple, a standard and a more challenging recipe for each basic ingredient, so that kitchen confidence is built gradually. Everyone should be able to master the basics - the simple recipes usually feature just 5 ingredients and 4 or 5 steps of preparation. The challenge is to take it further and successfully prepare restaurant-style food in the home kitchen. With useful chef's tips and pictures of every recipe to whet the appetite, Curtis gradually develops the reader's cooking confidence so that even beginners will find themselves with an impressive repertoire of knock-out dishes before long. Over 70 recipes for the home cook from one of Australia's best-known food celebrities!

Author description

Curtis Stone was Head Chef at Quo Vadis (a Marco Pierre White flagship) for 4 years, where he received critical acclaim. Prior to this he worked at The Cafe Royal and Mirabelle under Marco. He has appeared on Taste Today on the Taste Network, Good Food Live on UKFood, BBC2's Saturday Kitchen and ITV's This Morning. Curtis is currently in discussion with Channel 5 about a 5-part series on ingredients to appear in the autumn 2005. He also plans to open a restaurant in London later in 2005. His 15-part TV series, 'Dinner in a Box', appeared on UKFood in 2002. Curtis has also co-presented 2 x 8-part series, 'Surfing The Menu', for ABC in Australia with Ben O'Donoghue and is recording a 3rd in August 2005. Curtis also writes a regular column for Delicious Magazine in Australia. He divides his time between living in Sydney and London, W2