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Com­pre­hen­sive is how we’d de­scribe In the Kitchen: The New Bi­ble of Home Cook­ing (Hardie Grant Books, $59.99) by Michele Cur­tis and Al­lan Cam­pion (the duo be­hind The Food­ies’ Di­ary). A re­vised edi­tion of the 2008 orig­i­nal, it has been over­hauled into a doorstop­per col­lec­tion of more than 700 ev­ery­day recipes, from spaghetti with bread­crumbs, tuna and lemon to a zingy beef and ra­men noo­dle salad bowl. In the Kitchen will be the book you turn to for in­spi­ra­tion or in­struc­tions on a par­tic­u­lar tech­nique. Michele’s ad­vice — ad­min­is­tered through­out as ‘things you should know’ — is in­valu­able.

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