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Chef and the Cook |
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Where Knowledge Feeds Passion |
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Winter 2010 |
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The doors are open so swing by! |
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The old roller door has been replaced with smart new timber doors. New stock is arriving every day, the book department has been catalogued and kitchen tools are being put through their paces as we speak. |

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STOP PRESS! |
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Chef and the Cook has been nominated for the 2010 City of Sydney Business Awards. Help get us across the line, register your vote here |
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Member’s Advantage. Are you a keen cook, keen to kit out your kitchen with the best cooking equipment? For a one-off joining fee of $50.00 you can enjoy substantial discounts as a Chef and the Cook club member. Be the first to hear about new deliveries as they land, before they’ve even been unpacked!! Ask us how |
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What a tool! This month we love the Swiss |
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SHARPEN THOSE KNIVES! |
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Hero Read.
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You are receiving this newsletter because a friend thought you might like to hear from us. |
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We love meeting all the passionate chefs and home cooks in store, so swing on in and let us know what you are cooking for dinner! |
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Will Studd has forgotten more about cheese than most of us will ever know; his book Cheese Slices is testament to this. Packed full of information on the world’s great cheeses, Cheese Slices is an invaluable reference guide. With notes on how to store, eat and cook with different cheeses as well as a |
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rundown on the Australian cheese industry over the past 20 years, it is essential reading for cheese lovers. In store now OUR PRICE $69.00 |
