On Cooking

Have you ever wondered how to keep the colour in green vegetables or why hollandaise sauce curdles or how to make those rich deep jus that are served in high-end restaurants? Robert Stordy, multi-award-winning chef and former lecturer in culinary arts at the University of Derby, reveals the answers to a wide range of culinary problems and annoying mishaps that can occur. The intention of the book is to provide the reader with easy to understand information about a broad range of food and cooking issues, including many secrets and tips of the trade along the way. It also sets out to explore many of the fundamentals of cookery whilst explaining, in simple terms, some of the science behind it.