Do you know how to listen to your pan to find out whether it's too hot or too cold? How do you know when it's rare or well done? And what type of steak should you be cooking anyway? This work provides you with easy-to-follow step-by-step photography and recipes including useful techniques and exercises to test your skills.

Everyone thinks they know how to cook a steak. But do you know how to listen to your pan to find out whether it's too hot or too cold? How do you know when it's rare or well done? And what type of steak should you be cooking anyway? "The Nick Nairn Cook School Cookbook" cuts through this kitchen confusion by breaking down recipes into basic techniques, produce and equipment needed and includes tips from some of the country's top chefs. Split into three sections, the book is structured as a learning progression. From First Steps such as choosing and using produce, essential equipment and the philosophy of cooking to Essential Techniques, with easy-to-follow step-by-step photography and on to recipes including useful techniques and exercises to test your skills. You will progress from the simplest recipes to dishes for a dinner party for your friends or a satisfying supper for your family.

First Steps
Getting back to basics
How to read a recipe
Choosing and using produce: Meat, Vegetables, Fish
Basic storecupboard
Basic equipment
Taste, flavour, and texture Techniques
Using a knife
Measuring and weighing
Mixing, whisking and stirring
Wet cooking: boiling, steaming, simmering and poaching
Dry cooking: grilling, roasting and baking
Frying and caramelizing
Filleting fish
Preparing meat
Stocks and sauces
Timing, temperature and holding
Storing food
Presenting your food
The Recipes