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Fresh & Easy
What to Cook and How to Cook It
A new collection of light and simple step-by-step recipes using fresh seasonal produce by Jane Hornby author of What to Cook and How to Cook It
Jane Hornby
Editions:
Price: USD$45.00
450 pointsLook Inside
Overview
- A new collection of light and simple step-by-step recipes using fresh seasonal produce by Jane Hornby author of What to Cook and How to Cook It
- A brand-new collection of recipes from Jane Hornby, author of What to Cook and How to Cook It
- Shows how to create simple, delicious meals for all occasions using fresh seasonal produce, perfect for sharing with family and friends
- Every recipe is clearly explained with step-by-step photographs for each stage and all the ingredients
- Includes breakfasts and brunches, quick after-work suppers, alfresco dinners, salads, picnics and barbecues
Specifications
- Hardback
- English
- 270 x 220 mm, 10 5/8 x 8 5/8 in
- 352 pp
- 650 colour illustrations
- ISBN-13: 9780714863603
- ISBN-10: 0714863602
About the book
Cooking simple, tasty dishes, using fresh and wholesome ingredients has never been easier.
After the success of What to Cook and How to Cook it (2010) Jane Hornby returns to the kitchen with Fresh: What to Cook and How to Cook It, a collection of 75 all-new mouthwatering, step-by-step recipes that make the best of fresh, seasonal vegetables, fruit, meat and fish.
From starters such as a simple fresh Gazpacho, and a Grilled Asparagus with Poached Egg, Parmesan and Balsamic Butter to spectacular desserts such as Mango and Raspberry Pavlova and Summer Trifle, every recipe is illustrated with clear step-by-step colour
After the success of What to Cook and How to Cook it (2010) Jane Hornby returns to the kitchen with Fresh: What to Cook and How to Cook It, a collection of 75 all-new mouthwatering, step-by-step recipes that make the best of fresh, seasonal vegetables, fruit, meat and fish.
From starters such as a simple fresh Gazpacho, and a Grilled Asparagus with Poached Egg, Parmesan and Balsamic Butter to spectacular desserts such as Mango and Raspberry Pavlova and Summer Trifle, every recipe is illustrated with clear step-by-step colour
About the author(s)
After training as a chef, Jane Hornby worked as food writer and food editor for the BBC's bestselling Good Food Magazine for five years. The magazine is renowned for its clear, step-by-step style and for its foolproof recipes that are tested many times. Jane has also edited several of the BBC Good Food's bestselling 101 recipebooks series. She is author of What to Cook and How to Cook It (Phaidon, 2010). She has also appeared on national television shows such as The Martha Stewart Show. Jane lives in London.
The ultimate step-by-step cookbook for beginners.
What to Cook and How to Cook It is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary.
Hardback | 270 x 220 mm | 416 pp | 850 colour illustrations
WHAT TO COOK AND HOW TO COOK IT
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