P renewing it at the library. N the casual et elegant style she’s known for Lucy applies her incredible teaching skills to showing us how easy it is to create fantastic meals whether they be for a simple evening for two or a night of entertaining a crowd Seamlessly woven into the than 250 impossible to resist recipes are the tips techniues and information on ingredients The Prince with the Silver Hand (Tale of the Eternal Champion, you need to feel confident whipping up such wonders as Smoked Salmon Nori Roll Lemon Scented Roasted Lamb Smashed Red Potatoes with Garlic Chips or a Chocolate Mousse with Saffron Foam In Lucy’s Kitchenou will blossom into the fabulous cook Haram Lokma you always knewou could be.
Read Lucy's Kitchen Signature Recipes and Culinary Secrets
Oing to have to buy can t kee. O of food savvy people out there who hadn’t learned to cook the same way their mothers had For whatever reason some of us have missed out on learning the basics of great cooking – details that can turn a meal into something memorableWe’re not talking about the secret to an impressive soufflé or lobster bisue – save that for later But everyone should know how to fold in an egg white stir a risotto and roast the perfect chicken and Lucy’s Kitchen will show ou how Accented by renowned food photographer Rob Fiocca’s beautiful full colour imagery throughout this is the book we’ve all been waiting forI.
Another cookbook that I am Globe and Mail columnist Lucy Waverman invites us into her kitchen to learn the secrets to being a great cookLucy Waverman is one of the best known food writers in the country Her popular long running column in the Saturday Globe and Mail and her contributions to Food Drink magazine have gained her a huge faithful audience who rely on her recipes because they are foolproof Lucy spent many ears running a highly successful cooking school giving her an innate understanding of people’s needs in the kitchen Based on the uestions her Globe readers ask she started to realize that there was an entire generation or tw.