Shrager - Cookery course: 150 tried & tested recipes to be a better cook

Anyone can be a better cook Ill show you how!

These are my absolute favourite dishes that will make you fall in love with home cooking again.

Ive written every recipe with simplicity in mind. Whatever your skill level is, let me teach you how to master key recipes and techniques, perfect modern classics that youll cook again and again and finally, work up to those showpiece dishes that really wow.

Rosemary Shrager is a cooking and food enthusiast. Her professional career includes periods working for Pierre Koffmann and Jean-Christophe Novelli, before running her own cookery courses at Amhuinnsuidhe Castle and Swinton Park. She now runs an eponymous cookery school in Tunbridge Wells, and appears regularly on television shows, such as The Real Marigold Hotel.

This book has meant a great deal to me and I have so enjoyed writing it, but it would not exist without the team. I would like to thank Lizzy Gray, the publishing director who commissioned the book, for believing in me. I would also like to thank Charlotte Macdonald, my first book editor, who was with me at the outset, then went on maternity leave to have her lovely little girl. Isabel Hayman-Brown stepped into some very large shoes and did an amazing job; she was always very calm and very encouraging. Then there is the wonderful Jinny, who had such patience and dedication and understanding, and was always suggesting I go back and write more! I think she is a marvel.

A big thank you to my chefs Iain More and Lee Wood for all their input and for helping me set out the book as a cookery course. Also, thank you to Liz Wendt for the hours she spent testing recipes, sometimes at very short notice.

Thank you to the most amazing photo-shoot team: Lisa Harrison and her assistant Evie Harbury for the wonderful cooking, Andrew Hayes Watkins for the fabulous photos, prop stylist Olivia Wardle, and hair and make up artist Nicky Clarke. What a team! Thanks, too, to Gemma Wilson and Two Associates for the beautiful design.

Thank you to everyone at Hadlow College for their support Nadia Needham, for producing the drawings of the meat and poultry cuts, Neil Lakeland, head of marketing, and especially to Mark Lumston-Taylor, who always encourages me in everything I do. Thank you also to Iain Fleming for the incredible herb wall.

Id also like to thank the publicity and marketing people at Ebury Claire Scott, Lottie Huckle and all the other people at Ebury who have helped me.

To my book agent, Heather Holden-Brown thank you for all your help and support. And thanks to Anne Kibel, my television agent, who works with the marketing team on publicity for the book.

Last but not least, Martin Sweeney, who organises and coordinates my life at the cookery school; without him I would be lost.

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorized distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

Epub ISBN: 9781473531208

Version 1.0

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BBC Books, an imprint of Ebury Publishing,

20 Vauxhall Bridge Road,

London SW1V 2SA

BBC Books is part of the Penguin Random House group of companies whose addresses can be found at global.penguinrandomhouse.com

Copyright Rosemary Shrager 2018

Photography by Andrew Hayes-Watkins

Cover designed by Two Associates

Rosemary Shrager has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

First published by BBC Books in 2018

www.eburypublishing.co.uk

A CIP catalogue record for this book is available from the British Library

Publishing Director: Lizzy Gray

Editor: Charlotte Macdonald

Editor: Isabel Hayman-Brown

Project Editor: Jinny Johnson

Food Stylist: Lisa Harrison

Prop Stylist: Olivia Wardle

Design: Gemma Wilson

Production: Rebecca Jones

Colour origination by Altaimage, London

ISBN 9781785943225

COOKS NOTES

All spoon measures are level unless otherwise stated. One teaspoon is approximately 5ml and a tablespoon is about 15ml.

All eggs are large unless otherwise stated.

Use unsalted butter in recipes unless otherwise stated.

In some recipes I have said to seed chillies, otherwise I leave them in. Its up to you: if you want to reduce the heat, seed your chillies.

For zesting, use unwaxed fruit if possible. If you cant find unwaxed fruit, wash it well before zesting. I wash all fruit well anyway.

In a few recipes I specify curly or flatleaf parsley, but generally feel free to use whatever you prefer.

COOKING IS MY PASSION AND I HAVE LOVED IT ALL MY LIFE.

I come from a foodie family my grandmother was an excellent cook and my grandfather adored good food. My family had a kitchen garden, our own rabbits and chickens, and cooking was such an important part of our lives. Cooking is in my blood.

I started my adult cooking life preparing directors lunches in London and I was eager to learn everything I could. I didnt go to catering college I taught myself. I devoured cookbooks, I asked questions, I watched other people. If I wanted to learn about meat, I went to a butchers shop and begged them to show me how to bone and tie joints and how to get the best from different cuts. To learn about fish, I went to the fish markets and got them to teach me how to fillet. I would even ring chefs at the big hotels and ask them questions! In a way, I put myself through an apprenticeship and I kept books of notes and drawings, some of which I still have to this day.

I have met and learned from many wonderful people along the way, but perhaps my greatest mentor has been Pierre Koffmann, who is the most superb and inspirational chef and has taught me so much. He has encouraged me through all my various ventures.

My aim when writing this book wasnt just to make yet another cookery book. I want to inspire you, too and give you the confidence to experiment and challenge yourself. My philosophy is always to be inquisitive and bold, unafraid to try new things and new ideas while not forgetting the importance of knowing the basic techniques. So that is why in this book I have included recipes for boiled eggs, green salad and plain rice as well as souffls, pies and even a four-bird roast! If you have the basics right, your cooking is more likely to be successful. Each chapter starts with very simple recipes and takes you through to more challenging dishes.