John Torode ist ein australischer Koch, dessen kulinarisches Werk mit Leidenschaft und Fachwissen die Welt des Kochens erkundet. Seine Schriften konzentrieren sich auf praktische und zugängliche Rezepte, die Hausköche dazu anregen sollen, neue Geschmacksrichtungen zu entdecken. Torode teilt sein tiefes Wissen über Zutaten und Techniken und macht die Gastronomie für jedermann zugänglich. Seine Fernsehpräsenz hat seine Rolle als prominente kulinarische Stimme weiter gefestigt.
Masterchef John Torode embarks on a food odyssey from Australia to Asia, creating delicious recipes that combine his straightforward Aussie cooking with the fantastic flavours of Malaysia, Thailand, Korea and China.
In this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butchers' recommended cuts and true head-to-tail eating, including recipes for pies, roasts, steaks, and much more.
Restaurateur and fowl expert John Torode delves into and demystifies the world of feathered foodstuffs, not only presenting every which way to treat the humble chicken, but also revealing the secrets to cooking the whole variety of edible birds.
Everyday Recipes From a Professional Chef and a Home Cook
Featuring over 100 easy-to-follow recipes, this collection offers a variety of delicious dishes suitable for the entire family. Each recipe emphasizes simplicity without sacrificing flavor, making it accessible for cooks of all skill levels. Perfect for busy families looking to create memorable meals together, the book encourages shared cooking experiences and highlights the joy of preparing food as a family.
'My kind of food' is a very personal book from John, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words: "My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!"