November Book Giveaway ~ After Toast by Kate Gibbs
EDITED TO ANNOUNCE THE WINNER WHICH CAME OUT OF THE HAT IS:
Can you mail me at email@example.com with your address? Thanks and congrats!
Thanks too for all the comments, I had a good laugh reading through them all. I used to make crepes and sweet and sour pork until they came out of my ears when I was a a teenager esp. after school I used to love cooking in the kitchen. And baking, anything sweet and cookie like and I was right in there.
This month of November I am giving away a copy of a superb book recently written by a colleague and friend of mine ~ Kate Gibbs. Kate is a fantastic food writer and I am fortunate to be on the receiving end of so many of her wonderful recipes on shoots. Her food is immensley flavour-packed and varied, and her wealth of knowledge and passion for all things food is vast and at times, baffling…
This is her second book and it’s jam-packed full of amazing recipes, all written with one main aim ~ to get teenagers to get in the kitchen and get them cooking!
To win a copy, simply leave a comment below stating; What dish did you love to cook most when you were a teenager?
Mine was crepes and sweet and sour pork ~ not served together BTW! Nor were they the most diet-friendly recipes either (!) but I made them both so often after school.
About this month’s book:
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?’
Kate Gibbs is an established food and travel writer, journalist and cookbook author. She is Margaret Fulton’s granddaughter. 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 the SMH Good Cafe Guide. Kate has worked as a subeditor for Australian Gourmet Traveller and written for Frankie magazine, among others. She has won awards for her writing, including a National Press Club journalism award. See her blog at www.kategibbs.com.
PUBLISHED: 27 August 2012 IMPRINT: Fairfax Books/Allen & Unwin CATEGORY: Food Extent: 232 pp RRP: $29.99 paperback Ebook available: Yes CONTACT: Renee Senogles ph (02) 8425 0143, mob 0418 431 495, email firstname.lastname@example.org