Author: Ray McVinnie and Kieran Scott
Title: Eat
Description: New Holland 2003 Paperback, 160pp. Following on from his successful last book The Modern Cook, Ray McVinnie here shows us how to get maximum pleasure from what we eat. More and more people are enjoying a less rigid approach to food. What you might consider having for lunch may be equally appropriate to have for an evening meal, perhaps with an extra side dish or two. Thus the focus is on plates: small plates, large plates, and sweet plates. In the case of the first two kinds of plates, the recipes are organised by type (e.g. salad, soup, casserole etc) and then by the main ingredient/s (chicken, fish, etc). Many are entirely interchangeable, making them flexible and open to easy adaptation, variation, or even customisation (i.e. putting an individual stamp on the base recipe). (ISBN: 9781869660222). Good.

Keywords: Cooking, NZ9781869660222 9781869660222


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