The new art of cooking : a modern guide to preparing and styling delicious food

For food that's as beautiful as any photograph - and tastes every bit as good as it looks. 'A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes' The Sunday Times Magazine 'This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold' Michel Roux, O.B.E. It's true that 'we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with cream clouds; sticky baked feta with radicchio cups; bittersweet salad with whipped goat's cheese; pork belly roast with shaken rhubarb; fancy puff-pastry fish pie; chocolate mousse with crushed praline; salted caramel wedding cake; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that will make your cooking look better than ever and taste wonderful too. It's true that 'we eat with our eyes'. This book provides a toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking, arranging and serving details that make a difference to the end result: you'll pick up tips that can be applied to the rest of your repertoire. Recipes include beetroot soup with hazelnut cream; red pepper gazpacho; shredded slaw with turmeric and tahini dressing; bittersweet seasonal salad; pork with shaken rhubarb; fancy puff-pastry fish pie; raspberry chocolate mousse with honeycomb crunch; brioche and custard pudding; and strawberries and cream ice lollies. From simple workday suppers to indulgent feasts for friends and family, this is an approach that satisfies all the senses. Not only will your cooking look better than ever, it will taste wonderful too"--Provided by publisher