Includes index

How to use this book -- How I cook: 15 rules I live by in the kitchen -- How to taste, season and use flavour -- How to choose ingredients -- Dry-store essentials -- Kitchen equipment -- Mise en place: before we begin -- Eggs come first -- Salads & raw bits -- Stocks, soups & broths -- Pastas & grains -- Four & water -- A flash in the pan -- From the oven -- Back burner -- Over fire -- Sweet things -- Conversion charts

Ben Lippett distills his experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. You'll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, sauté and whisk, and gain confidence and competence in the kitchen