REIGNING MASTERCHEF CHAMPION SIMON WOOD RELEASES DEBUT COOK BOOK - 'AT HOME WITH SIMON WOOD: FINE DINING MADE SIMPLE' 'At Home With Simon Wood', the first cook book from the 2015 MasterChef Champion, showcases Simon's unique approach to fine dining at home and shares his tips, tricks and signature recipes to take your home-cooking to the next level. Throughout the book Simon presents a collection of elegant and delicious dishes such as his signature wild mushroom ravioli with sage butter and panna gratta and crispy lamb salad with baba gaush and flatbread, and includes invaluable tips on how to maximise flavours and textures, as well as how to plate to perfection. Just one year ago, Simon was working as a data manager with only a dream of becoming a professional chef. After applying for his favourite TV cookery programme, Simon sailed through the auditions and landed a spot on BBC's MasterChef. Impressing judges John Torode and Gregg Wallace week after week, Simon's skillset increased as he also learnt from the best, including two Michelin-starred Michael Caines and three-starred chef Massimo Bottura. Seven million viewers watched Simon crowned champion and after his win he continued to gain experience, working under the likes of Theo Randall at the InterContinental and Sunday Brunch host Simon Rimmer's Greens Vegetarian Restaurant and one of the UK's most respected chefs and holder of two Michelin stars, Marcus Wareing. Fast forward to today, and Simon t only has his first cookbook set to be published, but has secured his dream job as the executive chef at The Oldham Event Centre located at his boyhood club Oldham Athletic FC, where he serves up a fresh menu every week, has corporate and private cookery schools and also has a catering business that serves private fine dining events and functions. Wanting to share his culinary journey, and more importantly his food with the rest of the world, 'At Home With Simon Wood' is a lesson in making the very best out of your ingredients. In it Simon teaches attention to detail and learning those crucial few tricks that can take turn a simple dish into something extraordinary. Simon says; As well as maximising taste, I like to make my food look amazing. I think it's such an important side of cooking, as it instantly tells the diner that the dish is good, and that you have put thought and effort into what you are producing for them. I hope that this book will pass on some of my passion for the art of plating, and the intensity of flavour you can achieve with just a few simple ingredients. My aim is to help you to lose some of your culinary inhibitions, so that eventually you'll never be scared to try anything. With a specific section dedicated to extra flourishes that can take your dish to the next level, to super salads, perfect pasta, gluten free goodness, fabulous fish, poultry, meat, vegetarian dishes and plenty of sweet things to finish it all off, Simon's debut book ensures everything is covered to create anything from a full tasting menu to a simple dinner for two.