From pork chops with miso lime-butter shallots and coriander and jalapeno ceviche, to homemade baklava and brioche, with contributing writers that include Riaz Phillips, Karla Zazueta, and Verna Gao, this is the ultimate resource for home entertaining.

Core techniques such as boiling an egg and making fresh pasta are broken down subject-by-subject.

The recipes are suitable for beginners as well as more experienced cooks while offering a contemporary and refreshing alternative to traditional cookery courses. Recipes, techniques and ingredients are drawn from across different international cuisines to give a fresh and modern approach to learning to cook.