Title:

Lucy's Kitchen
(Random House, 2006) ISBN 0-679-31457-1

Theme:

Home cooking with no-fail recipes and techniques. Waverman includes alternative ingredients and tips on shopping and cleaning up afterward.

Sample Recipes:

Savoury Cheese Stars. Smoked Salmon Nori Rolls. Shrimp with Lemongrass, Chili and Basil. South African Soasatie (meat-on-a-stick). Chocolate Mousse with Saffron Foam. Simple and mouth-watering!

Notable Elements:

Beside the recipes, Waverman explains how to find specialty ingredients, what to do with a disaster, time-saving techniques, what equipment is necessary and mistakes to avoid.

Tone / Style:

Light and easy. Waverman, a food writer and cooking instructor, takes you into her kitchen to learn the secrets of a great chef. Recipes, with influences from Europe, Asia, India and South America, help you create memorable meals even if you haven't learned the basics.

Visuals:

Excellent color images by Rob Fiocca, winner of many photographic awards, tease the senses with examples of some finished dishes, but provide little illustration of Waverman's informative techniques.

Contents:

• Introduction
• Appetizers
• Soups
• Salads
• Fish and Seafood
• Poultry
• Meat
• Pastas, Grains and Legumes
• Vegetables
• Quickbreads, Cookies and Bars
• Pastries and Cakes
• Desserts
• Index

Author:

Lucy Waverman

Claim to fame:

A Cordon Bleu-trained chef and award-winning author of eight cookbooks, Lucy Waverman owned and directed The Cooking School for 18 years.

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