The Little Book of Chefs' Tips

The Little Book of Chefs’ Tips

2006
Richard Maggs

50 brilliant tips from an experienced chef and caterer that will help even the most ham-fisted amateur cook transform the way they create meals. How to chop onions with the minimum of fuss and maximum effect; how to cook the perfect roast chicken; why sauces thicken. The kitchen will never be the same again!