Learn how to make restaurant quality sauces that flatter, seduce and stimulate the palette. Discover how the interplay of sweet, sour, bitter and salty elevate even the plainest of dishes into something your guests will be begging you for more!
My grandfather was a master butcher and like most butchers of his generation made a great deal of money selling 'mutton dressed as lamb'. If you want to learn to know 'what to look for' and more importantly 'how to cook' meat then this is for you.
Fear of Fish...that's how most people view their relationship with fish and how you cook it. There's an old adage that when fish looks as though it's cooked, it's over done' . This forms the central theme in this 'hands on' voyage of re-discovery.
