Having worked in a kitchen as an apprentice for a few months I got to understand how versatile one recipe can be. What chefs do is they take a basic recipe, something essential that everyone should know, and they twist it in their own way to make it a representation of who they are and the type of food they want to cook.

This publication is a collection of those kinds of recipes including everything from a super versatile doughs to how to temperature control your meat. None of these recipes are finished dishes, there are no pictures, and it is designed with the concept of accessibility as its main focus. Its is clear and concise, and Coptic bound so that it can lay flat