Peter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing 'stage' placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. But his mission is simple - to make as many people as possible realise that if you can manage 50 ways of cooking one simple ingredient - the carrot - you can cook almost any dish, and cook it to perfection. Every method presented in this book is approachable for both novice cooks and those with many years' experience. He gives prescriptive advice, such as the salt concentration for pickling a carrot should be 3%, but his book is easy to put into action in the kitchen. Peter Hertzmann lives in the USA, and is a regular contributor to the Oxford Symposium on Food.
