3 & 4 Ingredients Recipe Collection

Product Description Fuss-free, fast and frugal: two fabulous cookbooks full of recipes needing only four ingredients or less, in one gift slipcase. Simplifying shopping and cutting preparation time, these recipes are perfect for anybody who loves good food but hasn t the time to spend making it. This comprehensive box set offers a fresh approach to food that is perfect for today's busy cook, showing how to achieve maximum flavour with minimum effort. Every recipe tastes sensational but requires just three or four ingredients, saving you time in planning, shopping and preparation. Each book begins with detailed introductions packed with handy tips and advice. Proving stress-free food doesn't mean flavour-free, the tempting and tasty dishes to try include Creamy Polenta with Dolcelatte, Figs with Prosciutto and Roquefort, and Golden Ginger Macaroons. Start your day with tantalizing Apricot Turnovers or Eggs Benedict, spice up lunchtime with Broccoli and Chilli Spaghetti, impress your friends by serving Guinea Fowl with Whisky Sauce, liven up teatime with scrumptious Chocolate and Prune Refrigerator Bars, or treat yourself to a Tropical Fruit Royale. Whichever mouthwatering dish you choose, the easy-to-follow, step-by-step instructions and over 1550 delectable colour photographs will ensure you achieve spot-on results every time. Full nutritional notes throughout help you with dietary planning, and the introduction includes all kinds of tips for minimalist cooking: easy pre-preparation, keeping a storecupboard of basics, time-saving cooking techniques, and shortcuts. This is the perfect collection for creative cooks everywhere who want good and nutritious food without fuss. About the Author Jenny White 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 many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook. Joanna Farrow contributes articles to various magazines and writes a selection of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes and chocolate.