Day to Day Cook Book Volume II

Category :  E-Books
Publisher :  Saffron Marcus
( 3106 )     ( 7 )

$ 0.69


Welcome back,

With these easy-to-follow recipes you will get dinner ready, quick and easy. Menu are crowd pleasing and presented in an easy step-by-step format, to ensure success for anyone, even beginners. Before we start on heating up the pans, remember an important key to success,'Mise-en-place', means preparartion.

Cooking is in your hand, feel it, believe in your senses and that's the major path of delicious results. Along the way you will learn about balancing the ingredients, understanding the moment and vital part, the original taste or at its peak.

This Cook Book represents the menu of restaurants which anyone could execute at the place or home.                                       

This is a precise work formatted to theory. Now everyone can cook.                        

Chef Marcus 


  • Educating the simple steps of cooking with tips.
  • Ability to teach, revise and elaborate further.
  • Able to calculate the cost of the recipe in justifying the selling price, basically understanding the cost.
  • Develop skill, taste bud and indulge.
  • Educating the cooking techniques.
  • Able to summarize menu towards theoritically and practically.
  • Teach, conduct, make it lively and impress your guest.

Instructor Biography

I am a fully qualified Chef with numerous experiences in hotels, restaurants and other establishment concepts. Being in this industry, from a very young age, I have graduated, now certified as a Diploma holder in Hotel Culinary Hospitality by American Hotel Culinary Association. This made me to crave further in the kitchen world, working with many high profile Chefs, Michelin star rated Chefs, in Australia, Singapore and Malaysia. I have won recognition awards, publication exposure, media write ups, Chef competitions and lots of testimonial from past Chefs and collobration menu cooking.

Teaching is eternal, we learn, then educate to build our team, organization and future generation. I am a hands-on Chef, teaching many sections, as in entremetier, Saucier, Pastry, Butchery, Monger, Larder, Garde manger, Pasta and in trend Molecular gastronomy.


Much appreciated                                                                                                                     

Chef Marcus

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