Nick Nairn Cook School Cookbook

Everyone thinks they know how to cook a steak. But do you know how to listen to your pan to find out whether it's too hot or too cold? How do you know when it's rare or well done? And what type of steak should you be cooking anyway? "The Nick Nairn Cook School Cookbook" cuts through this kitchen confusion by breaking down recipes into basic techniques, produce and equipment needed and includes tips from some of the country's top chefs. Split into three sections, the book is structured as a learning progression. From First Steps such as choosing and using produce, essential equipment and the philosophy of cooking to Essential Techniques, with easy-to-follow step-by-step photography and on to recipes including useful techniques and exercises to test your skills. You will progress from the simplest recipes to dishes for a dinner party for your friends or a satisfying supper for your family.

Went with nine colleagues to Matt Moran's ARIA Restaurant for a late lunch. Our allocated time slot was 1:45pm to 2:45pm. They had a lunch special for $35 as part of Sydney Food Festival offering. Main dish normally costs $60+. Had a bit of drama photographing our master chef. Firstly the waiter informed me Mr. Moran had just left the restaurant. Was swearing for my bad luck as Mr. Moran dashed in and out the kitchen not so long ago. Ten minutes later waiter came back smiling and advised Mr. Moran would be with us in 5 minutes. Thanked him for the trouble. Moment arrived and the auto focus didn't focus sharply. Moreover this one and only one shot was overexposed due to my overcautious manual settings. This is the best I can salvage. Had to bang my head against the wall. Matt Moran, Circular Quay, Sydney, Australia (Friday 29 October 2010 @ 2:41pm). ISO1600 | f/4 | 1/40sec | 24-70mm @ 70mm | AWB | raw | flash Click on image for a celebrity look

© 2011 Tony Worrall At the Cockermouth Taste of Cumbria Food Festival 2011 Norman Musa is the multi-talented creator, co-owner and Executive Chef of Ning restaurant. He is also a TV personality, author, cookery school teacher and global ambassador of Malaysian cuisine.

Mouth-watering recipes from series 1 and 2 of Rosemary Shrager's popular "School for Cooks", watched by 1.4 million viewers Cook food created on ITV's "School for Cooks" from versatile chef and TV celebrity Rosemary Shrager. Be inspired by Rosemary's commitment to using good quality produce, sourced locally, and create delicious dishes to delight your friends and family. Realise your potential: Rosemary's passion for cooking and teaching makes impressive dishes achievable for the everyday family cook. This title includes 96 mouth-watering recipes including starters, main courses and desserts that are yours for the making; from individual steak & kidney puddings to lobster with champagne sauce. Follow Rosemary's expert tips and know-how and you'll soon be cooking like a professional.