inally, a cookbook that answers the question all aspiring cooks ask-what can I cook once I've mastered toast? The essential young person's guide to real, and really awesome, food.
Toast is the entry into the kitchen for many cooks-the dish a young cook first learns not to burn, or that they make when there is nobody around to cook for them. It's a reliable culinary introduction. But what comes next? Taking aspiring cooks into the kitchen fray, this cookbook shows young adults what to eat and how to cook. Distilling culinary advice from her own upbringing, the author offers must-know tricks for the new-to-cooking, modernizes classics, and inspires an interest in healthy cooking. Recipes for crunchy, fried mozzarella-stuffed croquettes; French roast chicken; mini cheeseburgers; and proper salads meet ideas for sprawling weekend feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and 20-somethings what to cook for friends or mom, and puts an end to endless fridge searches by answering the perpetual question "What can I eat?"
Kate Gibbs is an established food and travel writer, journalist, cookbook author, and the granddaughter of Australian cooking legend Margaret Fulton. She writes regularly for Australian Gourmet Traveller, the Sydney Morning Herald, and the Wall Street Journal.