What's Inside?
A practical handbook of cooking tips garnered from years of kitchen experience, friends, family and cookbooks.
Designed for the kitchen
Spiral bound
Lies flat on the worktop. No propping the book open while your hands are covered in flour.
Colour-coded
Each chapter has its own colour strip running down the page edge. Find any section at a glance.
Notes pages
Blank pages throughout for jotting down your own tips, variations and discoveries.
Alphabetical
Every chapter is sub-divided alphabetically, making it quick and easy to find a specific technique.
Chapters
Introduction
General Tips
Oven Temperatures
Kitchen Layout
Kitchen Essentials & Gadgets
Store Cupboard
Herbs & Spices
Cooking Terms & Methods
Stocks
Sauces
Soups
Eggs & Dairy
Fish
Meat
Poultry & Game
Vegetables
Pasta & Rice
Fruit
Baking & Desserts
Freezing & Preserving
Some example tips
A small taste of what's in the book.
The saffron test
How to spot fake saffron from the real thing.
Lump-free béchamel
A simple method for a smooth sauce.
Umami lamb
An unlikely ingredient to give your roast lamb a wonderful lift.
Storing eggs
Why the fridge is not the best place, and why they should be upside down.
Strawberries
An old French method for enhancing their flavour.
How to get a copy
Available at The Stansted Park Farm Shop, or direct via the contact form.