After Toast
Recipes for Aspiring Cooks
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- $11.99
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- $11.99
Publisher Description
A lot of good things start out with a piece of toast. Breakfast, for one. But toast is also the entrÈe into the kitchen for many of us. It's the dish we first learn not to burn, or what we make when there is nobody around to cook for us. It's a reliable culinary introduction. But what comes next?
After Toast takes aspiring cooks into the kitchen fray. Kate Gibbs, whose grandmother Margaret Fulton had her making pizza from scratch before she could see over the kitchen bench, shows young adults what to eat and how to cook. Distilling culinary advice from her own upbringing, Kate offers must-know tricks for the new-to-cooking, modernises classics and inspires an interest in healthy cooking. Basically, this is a guide to real, really awesome, food.
Recipes for crunchy, fried Mozzarella-stuffed croquettes, French roast chicken, mini Cheeseburgers and proper salads meet ideas for sprawling weekend feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and twenty-somethings what to cook for mates or Mum, and puts an end to endless fridge searches by answering the perpetual question, 'What can I eat?'
PUBLISHERS WEEKLY
Australian journalist, blogger, and food and travel writer Gibbs's new book contains over 150 simple recipes to inspire young aspiring cooks. Geared toward teens and 20-somethings, it is organized by meal, with straightforward chapters on breakfast, snacks, lunch, dinner, and dessert, as well as one on parties and friends. The author says, "my advice as someone who once only knew how to make toast or the more daring sandwich or salad, but then gradually learned how to cook, is just to start cooking." Many familiar, easy-to-make recipes are written in cheeky prose that aims to please. The author suggests starting your day with dishes that have fun names like I Heart Eggs Omelette and Zucchini Fritters with Melty Cheese. For in-between meals, there's grilled corn salsa with corn chips and peanut butter popcorn balls. For lunch, Gibbs aims to elevate typical choices by "thinking outside the (lunch) box." Examples include chicken sesame sausage rolls; tuna, lemon, and coriander mash; and spiced roasted pumpkin, lentil, and feta salad. Standards like cheeseburgers and mac and cheese, along with Thai green chicken curry and buckwheat risotto with juicy steak make up the chapter on main courses. For parties, Gibbs offers recipes for sticky soy chicken wings and grilled prawns with creamy dill and lime dressing, to name just a few. This collection is appealing and easy to navigate as the author intended though it's also a bit gimmicky.
