What should you do when your hollandaise sauce splits? When your gravy has a skin of grease on it? How exactly are you supposed to peel those tomatoes for your salad? How is it possible to get twice the juice from one lemon, and what is gas mark 4 in Fahrenheit?
Find the answers to all of these questions and much more in Dermot O’Flynn’s Kitchen Calm, a concise source of reference for all would-be chefs.
Cooking is meant to be fun and enjoyable; however too often it ends up a mess, particularly at party time! Kitchen Calm identifies in a fun way the crisis and the quick solution to the problem so that an air of calm be maintained in the kitchen at all times.
The book contains no recipes, purely tips, suggestions, some illustrations and fits perfectly into the pocket of a kitchen apron.
Dermot O’Flynn is a member of the Irish Institute of Training and Development and is a graduate of Business Studies and Hotel Management. He has a certificate in Quality Managment from Durrey University and is qualified Master Trainer for Development Dimensions International.
Besides running a successful management training constantly called AIM training International. Dermot has sailed across the Atlantic Ocean in a 35ft yacht, survived the famous Fastnet Race of 1979, gone crabbing in Karachi and has worked with Concern in the Hindu Kush mountain range in Afghanistan.