| Author: | Richard Fox | ISBN: | 9780857840967 |
| Publisher: | UIT Cambridge Ltd. | Publication: | July 1, 2012 |
| Imprint: | Green Books | Language: | English |
| Author: | Richard Fox |
| ISBN: | 9780857840967 |
| Publisher: | UIT Cambridge Ltd. |
| Publication: | July 1, 2012 |
| Imprint: | Green Books |
| Language: | English |
With How to Be an Everyday Kitchen Magician you will be astounded by what you can make from the most uninspiring food at the back of your fridge or cupboard. This book is so much more than a recipe book; in fact, it's about learning to cook without using recipes at all. It's about making the most of what you have, reducing your waste dramatically, and discovering how to create spontaneous, delicious dishes in minutes and is filled with ingredients that most of us would throw away without so much as a second thought. For example: a cold leftover sausage, a crusty bit of cheddar, a bendy courgette, and a few wrinkly mushrooms can become a sublime risotto in 20 minutes. Take a dried-out flour tortilla, half an onion, a squirt of tomato puree, a squishy tomato, and a scattering of dried herbs, combine with random bits of cooked vegetable and you've got a delicious pizza. Whether you're a noncook or an aspiring professional, the recipes, techniques, and way of thinking about cooking in these pages will change your culinary life forever. Your everyday leftovers and rejects will become a treasure trove of delicious dishes rather than wasted cash.
With How to Be an Everyday Kitchen Magician you will be astounded by what you can make from the most uninspiring food at the back of your fridge or cupboard. This book is so much more than a recipe book; in fact, it's about learning to cook without using recipes at all. It's about making the most of what you have, reducing your waste dramatically, and discovering how to create spontaneous, delicious dishes in minutes and is filled with ingredients that most of us would throw away without so much as a second thought. For example: a cold leftover sausage, a crusty bit of cheddar, a bendy courgette, and a few wrinkly mushrooms can become a sublime risotto in 20 minutes. Take a dried-out flour tortilla, half an onion, a squirt of tomato puree, a squishy tomato, and a scattering of dried herbs, combine with random bits of cooked vegetable and you've got a delicious pizza. Whether you're a noncook or an aspiring professional, the recipes, techniques, and way of thinking about cooking in these pages will change your culinary life forever. Your everyday leftovers and rejects will become a treasure trove of delicious dishes rather than wasted cash.
