After Toast ~ Kate Gibbs

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Kate is a colleague and good mate of mine. She’s a wonderful journalist, food writer and cookbook author. She is the granddaughter of Margaret Fulton. Kate has a food column in Sunday Life magazine and writes regularly for The Sydney Morning Herald and The Wall Street Journal. She has co-authored The Foodies Guide to Sydney, and contributes to SMH Everyday Eats and theSMH Good Cafe Guide. Kate has written for Australian Gourmet Travellerand Frankie magazine, among others and has won awards for her writing, including a National Press Club journalism award. You can find her blog at kategibbs

Kate has just released her second cookbook;

AFTER TOAST by Kate Gibbs

What to eat, and how to cook it.

A cookbook for up-and-coming gastronomes, aspiring cooks and for those just leaving home.

A lot of good things start out with a piece of toast. Breakfast, for one. But toast is also the entrée into the kitchen for many of us. It’s the dish we first learn not to burn, or what we make when there is nobody around to cook for us. It’s a reliable culinary introduction. But what comes next?

After Toast takes aspiring cooks into the kitchen fray. Kate Gibbs, whose grandmother Margaret Fulton had her making pizza from scratch before she could see over the kitchen bench, shows young adults what to eat and how to cook. Distilling culinary advice from her own upbringing, Kate offers must-know tricks for the new-to-cooking, modernises classics and inspires an interest in healthy cooking. Basically, this is a guide to real, really awesome, food.

Recipes for crunchy, fried Mozzarella-stuffed croquettes, French roast chicken, mini Cheeseburgers and proper salads meet ideas for sprawling weekend feasts. This book raises the bar for the packed lunch, serves up new ideas on snacks, shows teens and twenty-somethings what to cook for mates or Mum, and puts an end to endless fridge searches by answering the perpetual question, ‘What can I eat?’

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