Karen’s career spans two-hatted restaurants, bestselling cookbooks, and a long-standing role as resident chef on Better Homes and Gardens.
She has led kitchens at Melbourne Wine Room and Sydney’s Icebergs Dining Room and is a regular columnist.
The two titles are the latest additions to her Cook series, which now counts eight books.
Cook Fast features more than 80 recipes for busy cooks, including Fried Halloumi with Vine Leaves, Pistachios, Za’atar and Pomegranate Molasses, and Moorish Chicken Skewers with Orange and Black Olive Salsa.
The book shows that speed does not mean sacrificing flavour.
Perfect for home cooks who want flavourful, fuss-free meals, Cook Fast will revolutionise the way you cook when time is short.
Cook Slow takes the opposite approach, celebrating unhurried cooking with more than 80 slow-cooked recipes.
Highlights include Asian Brisket with Vinegared Blood Plums and Persian Roast Chicken on Buttered Rice with Quince and Bay.
Whether you’re slow-roasting, simmering, or braising, Karen’s expert guidance ensures rich, flavour-packed results, making Cook Slow the perfect companion for those who love to cook with care and eat with joy.
The Karen Martini’s Cook series is published by Hardie Grant Books and available through all good bookshops and stockists.
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