The opening sentence in the introduction of Lorraine Pascale’s How to be a Better Cook(HarperCollins, R519) says it all about this, her latest offering: ‘It’s never too late to learn to cook.’ A former model turned bestselling TV chef (she’s worked with designers like Chanel, John Galliano, Versace and Donna Karan and was even one of the Bond girls in Robbie Williams’ ‘Millennium’ video), Lorraine is all about helping people find their way around the kitchen in a simple and exciting way.
While Lorraine’s first book, Baking Made Easy(HarperCollins R373), showed off her baking skills, this lady is no stranger to cooking, either. Although there is a selection of delicious sweet treats in the dessert section – think Jamaican rum truffles and ridiculously rich chocolate tart – How To Be A Better Cook is jam-packed with interesting savoury dishes that explore a variety of ingredients and flavours. Thai-food lovers will especially appreciate her inclusion of ginger, garlic and chilli in a large amount of her dishes, but there are equally creamy recipes, like the hearty chicken sauternes with mushrooms, tarragon and pea, lemon and black-pepper rice.
And, with a handy Tips and Tricks section in the back of the book full of advice ranging from what spices to keep in your pantry to how to look after your knives, How To Be A Better Cook really is an excellent guide for beginners and veteran cooks alike. For more about Lorraine Pascale, visit lorrainepascale.com or follow her on Twitter and Instagram at @lorrainepascale.
