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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.
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