The Ultimate Cookbook for Senior Chefs

The final book in the Little Chefs series steps up to proper, cook-from-scratch food for teens, young adults and grown-ups. Inside are 22 restaurant-worthy recipes - fresh rice paper rolls and poke bowls, vermicelli stir-fries and special fried rice, creamy pastas, butter chicken, mushroom risotto and crumb-your-own fish and chips, finished with showstopper desserts like pavlova, tiramisu and no-bake cheesecake.

Every recipe is a complete meal built from real techniques: searing, reducing, folding and plating, with the chef's habit of mise en place woven throughout. Clear "Take care" flags mark the trickier moments - hot oil, sharp knives, raw seafood - so cooks can push themselves with confidence. It's the book that turns a capable cook into a confident one.