234 x 153 x 30 mm
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NEW TO PAPERBACK - As any professional chef will tell you, there is only one secret when it comes to cooking well. That secret is organisation.
This is at the heart of Iain Hewitson's new book, Huey's Bloody Good Recipes. With Huey's clear step-by-step instructions and photographs, you will quickly learn how to organise yourself in the kitchen and, with ease, produce bloody good food. The book features 50 Master recipes.
Once you have mastered these, Huey introduces you to another chef's trick. Because recipes are rarely more than variations on a theme, he shows you how to vary those base versions – simply – using either the same ingredients, method, or if appropriate, any leftovers.
With over 400 variations, it's a sure-fire guide to expanding your cooking repertoire, dramatically.
Known to everyone simply as ‘Huey’, New Zealand-born Iain Hewitson has been a chef/restaurateur for more than 40 years. Since arriving in Melbourne in 1971, he has owned and operated many restaurants. In 1986, Huey received the Charles Heidsieck Award for services to cuisine and, in 1995, the Grand Master Compagnon of Beaujolais. In 1987, restaurant critic Stephen Downes described him as the most important Melbourne restaurateur of the 1980s. For the past 19 years, Huey has been a fixture on national TV with several programs, including his current show Huey’s Cooking Adventure – Australia’s highest rating daytime show. Huey’s Bloody Good Recipes is his eighth cookbook.