{"id":104296,"date":"2015-04-26T21:40:59","date_gmt":"2015-04-26T11:40:59","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=104296"},"modified":"2020-11-13T15:42:45","modified_gmt":"2020-11-13T05:42:45","slug":"jasons-cooks-up-two-new-books","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/04\/26\/jasons-cooks-up-two-new-books\/","title":{"rendered":"Jason Cooks Up Two New Books"},"content":{"rendered":"
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southburnett.com.au columnist Jason Ford with his two new cookery volumes (Photo: Submitted)<\/figcaption><\/figure>\n

April 26, 2015<\/strong><\/p>\n

South Burnett chef and southburnett.com.au<\/strong> columnist Jason Ford has released the second edition of his successful cookery book.<\/p>\n

Jason said the first edition of “Professional Chef”, released five years ago, sold well in Australia and New Zealand.<\/p>\n

He had been invited to write a second edition, which was released earlier this month.<\/p>\n

Jason said a lot had changed in the past five years and the new version of the book had increased enough in content to be broken into two volumes, “Kitchen Operations” and “Commercial Cookery”.<\/p>\n

The first covers basic kitchen skills such as knife skills and basic methods of cookery. The second volume covers more specialised areas such as pastry work and dietary requirements.<\/p>\n

The book also contains signature recipes from successful Australian chefs such as TV personality Curtis Stone.<\/p>\n

\u201cFive years ago I was appointed as lead author by international publisher Cengage<\/strong><\/a> to write their very first Australian-produced cookery book,\u201d Jason said.<\/p>\n

The two volumes are designed for would-be professional chefs but Jason believes they could be used by anyone with a passion for learning to cook or someone wanting to take their existing skills to the next level.<\/p>\n

\u201cAs a cookery teacher, I struggled for years to find a book that I thought suited the needs of contemporary Australian chefs,” he said.<\/p>\n

\u201cMost professional cookery books are written in the UK or America and don\u2019t reflect our amazing and unique produce or culinary style.\u201d<\/p>\n

Jason said writing the book had been a marathon.<\/p>\n

“The latest edition has been almost two years in the making, with countless late nights and I was constantly wired on caffeine,\u201d he said.<\/p>\n