Author Glynn Christian, a TV-chef and food journalist, has been sharing culinary secrets and techniques for over 40 years. This handbook collects over 300 tips and hacks, including how to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make frilly crusts on Portuguese egg tarts, and why kitchen knives should be ‘thumbs-up’. It also includes tips on roasting nuts, bony fish, wok-cooking, and avoiding foil tents. This book has tips on different meals from libations to all courses. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)