"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." - Diana Henry"Once again Selin has created a truly impressive mouth-watering entity. It's fabulous and well-written, thoughtful and generous in its information." - Peter GordonThree looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast - the fundamental building blocks that will transform a modest dish into the star of the show.Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food - alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
ISBN: | 9781787137288 |
Publisher: | Quadrille |
Imprint: | Quadrille Publishing |
Published date: | 11 Nov 2021 |
DEWEY: | 641.5 |
DEWEY edition: | 23 |
Language: | English |
Number of pages: | 256 |
Weight: | 978g |
Height: | 180mm |
Width: | 255mm |
Spine width: | 31mm |