The Kitchen Hand

A miscellany of kitchen wisdom

Anthony Telford
AUD $26.99
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Availability: Print on demand

This is your guide to the global kitchen. A collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one.

This is your guide to the global kitchen. A collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one.

In The Kitchen Hand Anthony Telford answers culinary conundrums and explains those hard-to-find ingredients in your overseas cookbooks. He tells you what to do with leftover egg-whites, what OO flour is, and how to tell the difference between thickened cream, double cream and pure cream. He gives tips and advice, showing how easy it is to make your own creme fraiche and the perfect pork crackling. What's more, The Kitchen Hand contains every measurement and conversion table you'll ever need, lists of equivalent weights and quantities, alternatives for allergy sufferers and rescue remedies for kitchen disasters. It is the ultimate compendium of kitchen wisdom.

Author bio:

Anthony Telford wrote The Kitchen Hand out of frustration at trying to find quick answers to questions raised by his own cookbook collection. He has worked for 18 years as a professional cook. Telford has written about food for the Herald Sun and other publications, was co-presenter for three years of 'Chewing the Fat', the often controversial food segment on radio 3RRR, and was chef-presenter for the Channel 9 series 'Guess Who's Coming to Dinner?' Often asked to speak and lecture at hospitality colleges, he has also been a regular demonstrator at food events and sat as a committee member for the Australian Culinary Federation. Telford recently moved with his wife and five children to the rural surrounds of Byron Bay, where he continues cooking, eating, writing and cooking.

Category: Food & Drink
ISBN: 9781865088907
Awards: Winner 2003: The Gourmand World Cookbook Awards in the English - Rest of the World section for the Best Food Literature Book category. 0
Table Of Contents: Introduction ix

How to use this book x

A - Z listing 1 - 268

Commonly used abbreviations 269

Oven temperatures 270

Celsius / Fahrenheit conversion 271

Liquid volume conversion (metric to Imperial) 272

Weight conversion (Imperial to metric) 274

Less common measures 275

Common dimensions of cooking equipment 276

Equivalent quantities for some common foods (weight / cups) 277

Additives 284

Bibliography 290

Acknowledgements 293
Publisher: Allen & Unwin
Imprint: Allen & Unwin
Pub Date: August 2003
Page Extent: 304
Format: Paperback
Age: 0 - 0
Subject: Cookery / food & drink etc

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