This must-have book has everything you need in a kitchen guide; it covers a wide range of content including:
- Abbreviations
- Equivalents
- Conversations
- Substituting ingredients
- High Altitude Baking
- Microwave oven cooking and baking basics
- Cooking and baking tips
- Common baking problems and solutions
- Knives
- Meat cuts
- How to cut up a whole chicken
- How to fillet a fish
- How to devein a prawn
- How to shuck an oyster
- Roasting times
- Cooking times for the perfect steak
- Tips for boiling the perfect egg
- The food pyramid
- Table setting guidelines
- Cooking terms and definitions
Charleen Last –
Wow. This is a whack load of extremely informative information. Very concise. Amazing.
Looks hellish good. I learnt some phrases I had never heard before. WELL DONE
Grace Du Preez –
My team and I have been running Fat Cats Catering and Events since 1993, we have never had the opportunity to enjoy such an essential and useful guidance tool at our fingertips. Your thorough, easy to understand guidelines give us confidence to take on any recipe, no matter how complicated.
I want to commend you on this well-researched manual, it is a true hero in our kitchen. Every Kitchen should not be without it!
Diane Martel –
This is a wonderful guide that should be a staple in every kitchen. The chapter for Substituting Ingredients should be bookmarked. I can’t tell you how many times I’ve scrambled at the last minute trying to find substitutes for ingredients. Cooking terms and definitions is a very helpful section. This would be a perfect housewarming gift for someone setting up their first kitchen.
Geoff Applewhite –
Inimitable is the adjective that springs to mind when I think of Mandy, as well as The Complete Cook Book. Her All-in-approach, to everything she does, (from Photography to getting a pregnant woman to the Maternity Ward in the middle of the night when her husband is 150km away {long story} ) jumps out at every page turn. From the Abbreviations to the definition of Zest TCCB (my personally inscribed printed copy) has been a treasured part of my Cook Book Collection for more than a decade. (Having a recipe published in it might make me slightly biased, however!)
I believe the Kitchen Novice to the Gourmet Kitchen Goddess will glean valuable assistance from the purchase of this online version.
Anna Johnston, Sales & Event Coordinator at Coral Sea Marina Resort Airlie Beach, Queensland, Australia –
WOW, what a treat. The Complete Kitchen Guide is flippin FANTASTIC!!!
As I was reading each page, I was having flashbacks to when I was a baby chef studying for qualifications to work in a commercial kitchen, almost every word brings me a fond and fun memory, the meat cuts in particular… I asked my best friend to strip down to his jocks so that I could draw all those lines on him to try to help me remember. I don’t know how many times I would complain to my senior chefs about the fact we had to have 47 thousand different books when we should just have a reference guide (like this little gem) that has all this information in one place. I legit would have paid good money for a book like this, back when I was studying to be a chef.
In recent years I have moved away from some ingredients and try to substitute with alternatives that I know my body likes, your substituting ingredients page is awesome, love that I now know the ratio, especially for sugar.
But, the absolute best information (in my opinion) in The Complete Kitchen Guide is – the how to on perfect steak and boiling a perfect egg. Nearly 20 years of cooking, and I still need to check the time to ensure I nail it.
Such a great book Mandy, thanks for the trip down memory lane, and for creating a book that every human on the planet would be able to follow and get use from.
Kim Sisto Robinson –
The Complete Kitchen Guide is a “Must Have” for aspiring chefs (like me!). It is a beautiful glossary of everything we desire to know but are afraid to ask.
For example, what does baste, boil, and battuto truly mean? How do we set a table correctly for the important dinners? What sort of knives do we utilize to cut a whole chicken? And
something I’ve always wanted to learn is the art of oyster shucking. This little gem will guide us into the chefs’ we are meant to become. Now, will you excuse me while I begin shucking.