EXCERPT: My favorite recipe is Ginger, Sweet Chili and Coconut Cream Chicken, served with Jasmine rice and Bok Choy. It is equally as nice made with tofu instead of chicken.
ABOUT THIS BOOK: Jo Seagar’s Cook School is attached to her fabulous cafe and shop in Oxford, New Zealand. It’s incredibly successful, being booked out at least nine months ahead of time. There, Jo teaches how to make a variety of impressive dishes really easily — sticking to her philosophy of ‘Minimum effort for maximum effect’.
This book gathers together all of those recipes plus the tips, tricks and information you need to make them successfully in one gorgeous book. The recipes are arranged by course and include delicious things like caper berries in crispy cheese pastry, blueberry lemon friands, red wine risotto with rocket and blue cheese, tofu, mushroom and kumara salad, one pot chicken with spinach, lentils and lemon, sneaky homemade creme brulee and mini Florentine bites.
Featuring wonderful photography by Jae Frew, this book will become a much-loved and well-thumbed staple of the cook book shelf.
MY THOUGHTS: I love Jo Seager. Her recipes are easy and flavoursome.
There are a lot of classic Kiwi recipes with Jo’s own particular twist added, plus a diverse range of recipes she has gathered over the years.
I use this often, and plan on making her Lemon Drizzle Cake this weekend.
THE AUTHOR: Jo Seagar — dubbed ‘cook of the nation’ by Next magazine — is the hugely successful bestselling cookbook author and TV cook, famed for her catch-cries of ‘Easy peasy’ and ‘Maximum effect for minimum effort’.
Trained as a cordon bleu chef in Paris and London, for many years Seagar was a columnist for North & South magazine, while running popular Hartley’s restaurant in Auckland. She also wrote for the New Zealand Woman’s Weekly. ‘Real Food for Real People’ saw her move into television, and this series was a followed by ‘Jo Seagar Cooks’, bringing the chef to a wider audience.
DISCLOSURE: I own my copy of The Cook School Recipes by Jo Seager, published by Random House New Zealand.