Take Three

Product Description This unbeatable collection of delicious, innovative dishes is a must-have for every kitchen and cook The practical introduction explores the art of minimalist cooking, with advice on choosing ingredients and tips on how to achieve maximum flavour Fabulous recipes for every occasion - from breakfasts and brunches to midday meals and simple suppers, and from relaxed al fresco dining to elegant dishes for entertaining and sumptuous desserts Every finished dish is photographed in glorious colour and is accompanied by easy-to-follow step-by-step instructions Make simple dishes such as warm penne with fresh tomatoes and basil or baked sweet potatoes with leeks and gorgonzola, or try your hand at more elegant fare such as pan-fried skate wings with capres, or indulgent treats such as coffee Mascarpone creams Whatever you're in the mood for, this fabulous cookbook is always the perfect choice Stunning photography of every finished dish, with easy-to-follow illustrated step-by-step instructions to ensure perfect results every time More than 200 delicious, inspiring, easy recipes for every occasion A fun, innovative approach to cooking that is perfect for modern living This fabulous book offers an amazingly innovative approach to food that is perfect for the modern cook. Every recipes tastes sensational but requires just three ingredients or less, which can save time on the planning, shopping and preparation that is so often needed to create truly memorable meals. The book opens with an introduction to the minimalist kitchen, explaining the basics of making fabulous, fuss-free food with the fewest possible ingredients. The recipes are divided into eleven easy-to-use chapters, with recipes for every occasion, from quick breakfast bites and sweet teatime cookies to simple suppers, al fresco meals and elegant dishes for entertaining. Try your hand at making any one of these delicious dishes - enjoy the warming comfort of overn-baked porcini risotto, or whip up stir-fried chicken with Thai basil in minutes. For those with a sweet tooth, there are two chapters filled with indulgent delights such as raspberry and lemon tarlets and passion fruit souffles. Whatever your mood, and whaterver the occasion, you are sure to find the perfect recipe in this delightful book. It is a must-have for anyone who loves good food. About the Author Jenny White has a classical background in cooking and trained at the Tante Marie School. She worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is now a regular contributor to books and magazines.