|
About the Book
This book provides valuable insights into the various techniques of food preparation and the cooking styles used in the Italian kitchen. These tantalising recipes are each accompanied by clear step-by-step instructions and photographs.
Here is a pleasing collection of recipes for both classic and modern Italian dishes. Chef Elsa Van der Nest, the dynamic force behind the 42 recipes in this book, is able to assure even the most unsure of cooks through her crystal-clear, step-by-step instructions. It has never been easier to have the appetising aromas of hearty Italian fare waft from your kitchen.
About the Author
Elsa Van der Next has an irrepressible passion for food and enjoys as much sharing her enthusiasm with others. Her illustrious career in the food business began on a prestigious note - graduating from Le Cordon Bleu, South Africa, with a Grande Diplome, or First Class Honours. She then worked in a number of fine establishments, including the Mosimann Academy in London and Le Manoir Aux Quat' Saisons, a 2-Michelin star restaurant in Oxford, England. Elsa has had the privilege of working with such great chefs as Raymond Blanc, her mentor; Anton Mosimann; Bruno Loubert; Claudia Roden; Valentina Haris; Ross Burden; Michael Ginor and Gennaro Contaldo. Today, she resides in Singapore with her family and runs her own culinary consulting business.
|
