The New Cook [Paperback]

On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok-fried salted chili crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavors beautifully presented. In a word, it's very Australian. And it should be, as Hay is the food editor of Australian Marie Claire magazine. The book will provide inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. The basics are pretty similar to Delia Smith's, with instructions on how to scramble and poach eggs. Hay moves on quickly to a Caramelised Onion Frittata and Roast Pumpkin and Soft Quail Egg Salad. Similar examples follow with pasta and rice--after mastering a basic risotto, Hay offers several variations such as Miso and Shiitake Risotto and Saffron Porcini Risotto Cakes. Noodles, vegetables, poultry, and meat follow. You will learn how to make a delicious-looking Grilled Chicken and Fig Salad as well as Steamed Pork Buns. The final three chapters describe the most wonderful desserts using fruit, butter, and milk. The book is lavishly illustrated with top-class food photography. It's a work of art, but would be wasted on a coffee table. It's a perfect example of how Australian cooks have masterfully fused Mediterranean and Asian cuisines to create clean, crisp tastes that are astonishingly good. --Dale Kneen, Amazon.co.uk

The New Cook is stylish, chic and innovative. Preparing delicious food that combines fresh ingredients and uncomplicated layers of flavour does not have to be difficult. This book provides inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. With its visually enticing photographs, this book can be used for tonight's meal or for a weekend dinner with friends.

Awards

• Julia Child Award
  1998 - The New Cook (Winner)

Donna Hay is the hottest young cookbook author in Australia. While working as a chef, Donna felt that her signature style of simplicity and elegance of ingredients, preparation and presentation needed a wider canvas. She became a freelance food writer and stylist, and then food editor of marie claire and marie claire lifestyle magazine.

Donna's aim is to inspire even those with the most basic cooking skills, by producing versatile recipes that can be assembled for a fast midweek meal or a formal dinner party.