Cook With Annabel

Get To Know Annabel Langbein

Annabel Langbein is a down to earth lady who happens to love great food.

Annabel Langbein

“my roots are deeply tethered in the earth in a satisfying cycle of growing, harvesting, cooking and sharing around the table”

Annabel LangbeinWhy Annabel Langbein Is Different?

For several years Annabel hunted and fished for much of her own food.

Annabel caught eels, ran trap lines and jumped out of helicopters for live-deer recovery as a means of making a living. What Annabel caught she cooked, experimenting endlessly in a learning process that drew where it could from what I had seen in my mother’s kitchen.

Looking at photos of Annabel today it is hard to imagine this lady jumping from a helicopter, but Annabel believes her past exploits have helped to develop her into the person she is today.

Developing As A Chef

For the most part, Annabel’s learning was unfettered by tradition or the rules of any particular cooking school. Some things worked while others failed.

Annabel Langbein never formally learned to cook aside from a couple of residential courses at the Culinary Institute of America in upstate New York later in her career.

Instead Annabel went to study horticulture at university in New Zealand where she gained an understanding about how plants grow.

This has been incredibly useful when it comes to cooking.

Annabel LangbeinEat Fresh With Annabel Langbein

Eating food grown in our own gardens connects us, even if only in a small way, to the rhythms of nature. Wandering around the garden at the end of a busy day to find something to serve for our evening meal can be incredibly satisfying.

So, too, is the daily ritual of setting the dinner table, lighting some candles and sitting down with family and friends to enjoy simple, freshly cooked food.

 

 

As well as being a key philosophy, the concept of eating fresh is where the name of one of her cookbooks was derived from – Eat Fresh is an essential cookbook for every kitchen. It contains great cooking ideas for cooking through the seasons when food is at its best.

Annabel The Professional Chef

Annabel has worked professionally in the kitchen for the past 20-years where she learnt that good-quality ingredients and confidence is the key to cooking success.

All Annabel’s recipes are thoroughly and professionally tested in her own kitchen to ensure you get stress-free, foolproof results.

Annabel says her aim is to be your guide - to share her knowledge, skills and experience so that your cooking experiences can be more rewarding and fun.

Annabel Langbein And Her Cookbooks

In all of the cookbooks that Annabel Langbein has written there is a common theme – that is that food should be simple, flavoursome and available - in season.

Pick up an Annabel Langbein cookbook and you will almost certainly be able to locate all of the ingredients used at your local shops. You won’t need a culinary qualification to understand what the ingredients are!

Annabel LainbeinYou can get an understanding from the titles on the Annabel Langbein cookbooks;

  • Assemble – Sensational Food Made Simple

  • Cooking To Impress Without Stress

  • Eat Fresh – Cooking Throughout The Seasons

  • Great Food For Busy Lives

  • The Free Range Cook

Sensational, Simple, Fresh

all words that we all want to hear when we are about to entertain at home and looking for that special recipe

These cookbooks are a must for every cook.

No matter what the season, the budget or the company, good food is the right of us all.

The language of food is universal - we can all share and take pleasure in it.

Annabel Langbein