Keeping it Simple - Tapa blanda
Reseña del editor
Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he is going back to basics, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 180 simple recipes, he demonstrates the fundamentals of cooking and explains how to get the best results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable reference book for cooks of every level. From the perfect roast beef to the best sauce to serve with lemon sole, from the easiest way to cook scallops to the ten simplest puddings in the world, Gary shares his incredible knowledge and passion and shows just how easy cooking can be. Gary Rhodes is a Michelin starred chef who appears regularly on television and has written over 15 books. This is the first time he has focussed on the art of simple cooking and so this book will be totally different from his others while still having all the integrity, passion and expertise for which he is famous. By explaining the whys and wherefores of basic cooking techniques and encouraging experimentation and focussing on the simplicity of delicious food, the book will stand out from other back-to-basics cookery courses and will appeal to experienced cooks as well as beginners.
Contraportada
In my opinion, the most delicious food is created when you get the very best ingredients you can find and do as little to them as possible Often the best way to cook a meal is the most simple and Gary Rhodes Keeping it Simple is free of complicated techniques and fiddly instructions to help you get the most flavour from just a few familiar ingredients. With over 180 recipes, Gary shows us the basics of cooking and how to get superb results every time. From quick-and-easy prawn rarebits to butternut squash soup with fresh herb croutons; from scrambled egg mushroom muffins to apple jelly and cinnamon cream; from sticky lemon chicken pieces to mussels with leeks and gorgonzola, Keeping it Simple is the key to stress-free meal times. There is no finer propagandist for British food Independent When Gary gets down to some serious cooking, he really does deliver the goods The Times
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- EditorialPenguin
- Año de publicación2009
- ISBN 10 0141012595
- ISBN 13 9780141012599
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas408
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