The Cook School Recipes
Jo Seagar by Jo Seagar
Book DescriptionJo Seagar's Cook School is attached to her fabulous cafe and shop in Oxford, Canterbury, and it's incredibly successful, being booked out at least nine months ahead of time. In her cook school Jo teaches how to make a variety of impressive dishes really easily - sticking to her philosophy of 'Minimum effort for maximum effect'. This book gathers together all of those recipes plus the tips and tricks and information you need to make them successfully and packages them all in one gorgeous book. The recipes are arranged by course and include delicious things like caper berries in crispy cheese pastry, blueberry lemon friands, red wine risotto with rocket and blue cheese, tofu, mushroom and kumara salad, one pot chicken with spinach, lentils and lemon, sneaky homemade creme brulee and mini Florentine bites. Featuring wonderful photography by Jae Frew, this book will become a much-loved and well-thumbed staple of the cook book shelf.
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Book DetailsISBN: 9781869419721
(246mm x 170mm x 27mm)
Imprint: Random House New Zealand Ltd
Publisher: Random House New Zealand Ltd
Publish Date: 31-Oct-2008
Country of Publication: New Zealand
Books By Author Jo Seagar
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Author Biography - Jo Seagar
Jo Seagar - dubbed 'cook of the nation' by Next magazine - is the hugely successful bestselling cookbook author and TV cook, famed for her catch-cries of 'Easy peasy' and 'Maximum effect for minimum effort'. Trained as a cordon bleu chef in Paris and London, for many years Seagar was a columnist for North and South magazine, while running popular Hartley's restaurant in Auckland. She also wrote for the New Zealand Woman's Weekly, and worked with The Warehouse and Chelsea Sugar. Real Food for Real People saw her move into television, and this series was a followed by Jo Seagar Cooks, bringing the chef known for her pearls and her 'easy-peasy' catch-cry to a wider audience. She was 'ahead of the curve in the whole seasonal/local/simple food-done-well philosophy' (Weekend Herald). Her promotion of fresh local ingredients with cooking that should be 'a doddle', combined with her humorous down-to-earth approach, has endeared her to the nation, with the first edition of her classic You Shouldn't Have Gone to So Much Trouble, Darling selling over 70,000 copies. A real sense of joy and passion infuses her approach to cooking: 'There's a lot more to food than getting nutrients.' As well as her trademark books on stress-free entertaining, she has written cookbooks for novice cooks and for children. She adores entertaining and cooking for friends, and always has a houseful of people staying.Enjoying country life, polo, pet lambs, old recipe books, trashy novels, good jokes and gardening, she runs the very successful Seagars at Oxford - cook school, caf , kitchen shop and bed-and-breakfast. North and South wrote of Jo Seagar Cooks: 'Wholesome, hearty, delicious, do-able a Jo Seagar's culinary style is instantly recognisable, and all I can say is, thank goodness for that. a all tremendous authentically Kiwi stuff. a [a] kitchen must-have.' The Dominion Post concluded that the 'hallmark of Jo Segar's recipes is their extreme reliability'. The New Zealand Woman's Weekly called the style of Jo Seagar Cooks 'classic with a twist' while the Waikato Times described the recipes as 'modern takes on traditional dishes, lightened, simplified and updated to fit with our busy lives'. Lise Ineson, writing about Italia in the Sunday Star Times, praised Seagar's 'typical low-fuss way' and concluded: 'There are tips and tricks, but most of all there is true love for la cucina Italia on every page. Quite simply, it's inspiring and inspired.' Her Magazine said that Seagar shows you 'that authentic doesn't have to mean difficult'. Reviewing The Chelsea Caf for NZ Taste, Julie Buiso wrote: 'Seagar's bright and bubbly personality shines through as always, making this another must-buy for her followers.' Of Lip Smackin' Fast Cookin' Hunger Bustin' Gr8 Tastin' Cookbook, the Waikato Times commented 'The name is a mouthful but the recipes stack up' and recommended it 'as an entr e for junior cooks, or a newbie flatter who doesn't have a clue in the kitchen', while the Northern Advocate warned that it's 'aimed at new cooks - but don't be fooled, there's plenty to discover in here even for those who have years of experience under their aprons'. The Wanganui Chronicle said it 'drew a lot of favourable comments from work colleagues' and concluded it 'A fun, trendy little cookbook. Something for everyone.'
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