Good Cooking: The New Essentials

Description

This absolutely wonderful book by "The Times Cook", Jill Dupleix, is a new back-to basics collection of recipes. The essence of "Good Cooking" is about making yourself feel good - in the kitchen and at the table. It takes some of the best recipes in the world and liberates them from heaviness and hard labour. It revisits basic recipes and techniques, and reinvents them to provide an up-to-date repertoire of essential recipes for today's cook. The art of good cooking is about using the best fresh ingredients, but also taking inspiration from what is around you and in your kitchen. Many of the recipes take only minimal cooking time because cooking quickly keeps the flavours fresh, the colours bright and nutrients intact; those which take longer to cook can be left alone to cook to allow the flavours to mellow and infuse. Ingredients' lists for each dish are kept to a minimum, simply because the food tastes better with just a few singular ingredients of concentrated flavour. Spreads give great ideas for using particularly versatile ingredients, such as yoghurt, soy or sesame. "Good Cooking" is an original, up-to-the minute cookbook that will supersede outdated basic cookbooks on the kitchen shelf.

As the cookery editor of The Times, which has a daily readership of 1.8 million people, Jill Dupleix's daily recipe column has an enormous impact on the day-to-day cooking of Great Britain. Jill's irresistible recipes and lively writing also appear in delicious magazine (UK and Australia) and she is a regular guest chef on BBC TV (Good Food Live and Saturday Kitchen). Jill was recently voted Cookery Writer of the Year at the British Guild of Food Writers Awards for her work on The Times. Her book Simple Food was short-listed in the prestigious Andre Simon Cookery Book Awards in and Very Simple Food won the Best Innovative Cookbook at the Gourmand World Cookbook Awards in 2003.

"Good Cooking is another typically delectable cookbook from Jill Dupleix" Mail on Sunday"