Apparently this book, to paraphrase David Herbert's own introduction, is based on recipes of his that were published year after year in The Weekend Australian Magazine. He's still publishing new ones each week.
David had a restriction to use no more than 150 words for each recipe, and has obviously pared ingredients, instructions and helpful hints down to the bare essentials which makes for a useful book for the inexperienced cook as the recipes are easy and virtually foolproof.
For the more experienced cook they make a good base for further personal variation and experimentation.
Most of the recipes are of the 'tried and true' variety, but there are lots of adventurous touches which will ensure this book will remain popular for years to come I think.
I have only tried a few of the recipes so far, but all have been successful, and the more basic ones have suggested variations to me that I shall try out next time.
This book is enjoyable to use and would make a practical and much appreci...
Apparently this book, to paraphrase David Herbert's own introduction, is based on recipes of his that were published year after year in The Weekend Australian Magazine. He's still publishing new ones each week.
David had a restriction to use no more than 150 words for each recipe, and has obviously pared ingredients, instructions and helpful hints down to the bare essentials which makes for a useful book for the inexperienced cook as the recipes are easy and virtually foolproof.
For the more experienced cook they make a good base for further personal variation and experimentation.
Most of the recipes are of the 'tried and true' variety, but there are lots of adventurous touches which will ensure this book will remain popular for years to come I think.
I have only tried a few of the recipes so far, but all have been successful, and the more basic ones have suggested variations to me that I shall try out next time.
This book is enjoyable to use and would make a practical and much appreciated gift for a culinary neophyte as well as for the more expert cook who might like to add their personal touches to the many basic 'classics' in this volume.
Andre Martin's accompanying black and white photography is excellent.
367 pages including a good index and conversion tables.
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