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Item Details
| Title:
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RECIPES TO KNOW BY HEART
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| By: |
Xanthe Clay |
| Format: |
Hardback |
| List price:
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£20.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1845333586 |
| ISBN 13: |
9781845333584 |
| Publisher: |
OCTOPUS PUBLISHING GROUP |
| Pub. date: |
15 September, 2008 |
| Pages: |
192 |
| Description: |
Xanthe Clay is the main food columnist for The Saturday Telegraph, replacing Tom Norrington Davis and before him Tamasin Day Lewis. Xanthe's previous book, It's Raining Plums, was voted one of the most useful cookbooks of all time by Waitrose Food Monthly. Uniquely shows you how to adapt favourite classic recipes to each season's produce. Will appeal to Saturday Telegraph readers, people who enjoyed Xanthe's prevoius books, and people who are new to shopping and cooking seasonally and need inspiration. |
| Synopsis: |
The way we shop has changed. We shop seasonally. We buy fruit and veg boxes. So we end up with lots of produce and we want to use it to make our favourite recipes - say a tart, or savoury pancakes; a gratin or a casserole; an ice-cream or a cake. But most cookbooks are very specific, so you have to wade through book after book to find a recipe that uses what you have. Recipes to Know by Heart features classic dishes with seasonal variations. A recipe for a meat pie also has suggestions for using game and autumn veg or chicken and summer veg. And a recipe for creamy risotto also includes variations using spring's asparagus and green beans through summer's courgettes and leaves to autumn's pumpkin and mushroom to winter's leeks and nuts. An ice-cream can be made with everything from winter spice through autumn's blackcurrants and blackberries to summer's strawberries and peaches. Braises, souffles, meat pies, vegetable pies, soups, creamy pasta sauces, fish pies, roast lamb, fruit tarts, meringues, sponge puddings - they are all here! And for those who wish to delve deeper, there are short pieces on technique, such as making pastry or understanding why different season's veg require slightly different cooking methods. |
| Publication: |
UK |
| Imprint: |
Mitchell Beazley |
| Prizes: |
Short-listed for Guild of Food Writers Awards: Cookery Book of the Year 2009 |
| Returns: |
Non-returnable |
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A celebratory, inclusive and educational exploration of Ramadan and Eid al-Fitr for both children that celebrate and children who want to understand and appreciate their peers who do.
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