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The Modern Cook The Modern Cook, ISBN 9781877246548 and books by Ray McVinnie, Kieran Scott on sale at thebookshelf.co.nz The Modern Cook shows how to provide a range of totally delicious, yet unpretentious food using what is available Modern cooking can be summed up as perfecting some basic recipes to form the foundations of ones personal repertoire, and then adding to them as confidence and creativity expand. Here, then, are 15 stylish but basic recipes – each with at least five variations – which immediately provide a range of totally delicious, yet unpretentious food using what is available, cheap or in season. Take chicken for example – once youve mastered the recipe for basic roast chicken, you can branch out and turn it into a hot salad. Or you could stuff the chicken before roasting it and then serve it on a baked potato gratin – and so on. This principle is extended to pan–fried steak, stew, pan–fried fish, steamed mussels, omelette, dried pasta, dried noodles, steamed rice and risotto, roasted vegetables, vegetable stir–fry, green salad, vegetable soup, pound cake and fruit salad. Full colour photography – the kind that makes you want to get in the kitchen and cook – features throughout. Table of ContentsIntroductionSteamed Mussels: a succulent feast Omelette: simple, cheap and honest A Dressing Salad: refreshingly tart Vegetable Stirfries: appetising crunchiness Roast Chicken: meltingly tender Panfried Steak: juicy tenderness Panfried Fish: golden perfection Vegetable Soup: restorative comfort food Roasted Vegetable: perfumed with garlic Stew: slowly, slowly, slowly Steamed Rice and Risotto: essential grains Dried Pasta: tender to the bite Dried Noodles: asian cool Pound Cake: smack your lips Fruit: colur, fragrance, flavour What a Cook Needs Index
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 "The Modern Cook")