Good Cooking: The New Essentials

Jill Dupleix

ISBN 10: 1844002748 / ISBN 13: 9781844002740

Editore: Quadrille Publishing Ltd, United Kingdom, London, 2006

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This absolutely wonderful book by "The Times Cook", Jill Dupleix, is a new back-to basics collection of recipes. The essence of "Good Cooking" is about making yourself feel good - in the kitchen and at the table. It takes some of the best recipes in the world and liberates them from heaviness and hard labour. It revisits basic recipes and techniques, and reinvents them to provide an up-to-date repertoire of essential recipes for today's cook. The art of good cooking is about using the best fresh ingredients, but also taking inspiration from what is around you and in your kitchen. Many of the recipes take only minimal cooking time because cooking quickly keeps the flavours fresh, the colours bright and nutrients intact; those which take longer to cook can be left alone to cook to allow the flavours to mellow and infuse. Ingredients' lists for each dish are kept to a minimum, simply because the food tastes better with just a few singular ingredients of concentrated flavour. Spreads give great ideas for using particularly versatile ingredients, such as yoghurt, soy or sesame. "Good Cooking" is an original, up-to-the minute cookbook that will supersede outdated basic cookbooks on the kitchen shelf. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Codice articolo GOR001294387

Dati bibliografici

• Titolo: Good Cooking: The New Essentials
• Editore: Quadrille Publishing Ltd, United Kingdom, London
• Data di pubblicazione: 2006
• Lingua: Inglese
• ISBN 10: 1844002748
• ISBN 13: 9781844002740
• Rilegatura: Paperback
• Condizione: Very Good

Descrizione articolo

Riassunto

This absolutely wonderful book by "The Times Cook", Jill Dupleix, is a new back-to basics collection of recipes. The essence of "Good Cooking" is about making yourself feel good - in the kitchen and at the table. It takes some of the best recipes in the world and liberates them from heaviness and hard labour. It revisits basic recipes and techniques, and reinvents them to provide an up-to-date repertoire of essential recipes for today's cook. The art of good cooking is about using the best fresh ingredients, but also taking inspiration from what is around you and in your kitchen. Many of the recipes take only minimal cooking time because cooking quickly keeps the flavours fresh, the colours bright and nutrients intact; those which take longer to cook can be left alone to cook to allow the flavours to mellow and infuse. Ingredients' lists for each dish are kept to a minimum, simply because the food tastes better with just a few singular ingredients of concentrated flavour. Spreads give great ideas for using particularly versatile ingredients, such as yoghurt, soy or sesame. "Good Cooking" is an original, up-to-the minute cookbook that will supersede outdated basic cookbooks on the kitchen shelf.

L'autore

As the cookery editor of The Times, which has a daily readership of 1.8 million people, Jill Dupleix s daily recipe column has an enormous impact on the day-to-day cooking of Great Britain. Jill s irresistible recipes and lively writing also appear in delicious magazine (UK and Australia) and she is a regular guest chef on BBC TV (Good Food Live and Saturday Kitchen). Jill was voted Cookery Writer of the Year at the British Guild of Food Writers Awards in 2002 for her work on The Times. Her book Simple Food was short-listed in the prestigious Andre Simon Cookery Book Awards in 2002 and her most recent book Very Simple Food won the Best Innovative Cookbook at the Gourmand World Cookbook Awards in 2003. www.jilldupleix.com