If you're a Food Adventurer, you cook for pleasure. You love trying out new dishes on family and friends, and you never miss a chance to improve your knowledge and skills. You're at your happiest when you have hours to devote to a fascinating recipe.
In The DIY Cook, each chapter is led not by recipes but 'projects': nuts-and-bolts guides for the food lover with free time for fun in the kitchen. Constructing a cassoulet, boning and stuffing a pig's trotter, building a trifle. Each project inspires related but simpler recipes, skipping across time, cultures and cuisines:
- Classics that you have always wanted to try: Poule au Pot, Roast Suckling Pig, Mutton Raan.
- Classics with an ingenious twist: Duck à la Presse made à la Voiture; Kentucky Fried Rabbit.
- Classics that might be new to you: Banh-Misandwiches, authenticright down to the rice-flourbaguette; Vincisgrassi (think, 'Extreme Lasagne') and Feijouada, a gloriously extravagant party dish from Brazil.
