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Assemble: sensational food made simple Assemble sensational food made simple, ISBN 9780958202992 and books by Annabel Langbein on sale at thebookshelf.co.nz In this book Annabel Langbein draws on a global palette of flavours to create great dishes without complicated or time–consuming methods. The emphasis is on choosing the freshest ingredients and using quality convenience foods to best advantage so that meal preparation becomes more a matter of assembly than lengthy preparation. Taking a fresh ingredient and a simple method, she presents a range of exciting flavour variations. Grilled fish can be glazed with chilli and lime, served Mediterranean–style with aromatic basil oil or richly flavoured with Japanese miso. Whichever way, it takes just minutes to prepare and minutes to cook. A simple sponge –bought or home–made with the greatest of ease– provides a springboard for a double–layer party cake filled with cream and strawberries, tender sponge drops, a stylish Napoleon cake, creamy tiramisu and a range of fruity sponge puddings – all with the same starting point. Annabel Langbein has gained an international reputation for her down–to–earth approach to cooking. She makes delicious, stylish food accessible to everyone by taking the uncertainty out of preparing meals tailored to todays busy lifestyles. These recipes are easy to follow. often with an unexpected flavour combination that lifts them from the everyday into the spectacular. Table of ContentsWhat it takes: getting organized, pantry & fridge essentialsSnack: snack food to share Hot light meals: simple and sustaining Soups: broths, chowders and other warming fare Pastry: portable favourites Salads: fresh flavours from around the globe Comfort: slow–cook meals to make ahead Roasts: quick oven treatments with global flavours Desserts: fresh & light to sheer indulgence In the kitchen & index ExtractWho cooks these days? Certainly we want to eat well but life is such a whirl that come the end of the day it seems we seldom have the time, let alone the energy, to even think about cooking. And it can be so fraught. When things go wrong it savages our confidence. So cooking has to be easy and you need to feel successful.One of the main themes of this book involves taking a simple ingredient or cooking method and expanding it into different flavour profiles and ethnic styles. For instance, you can take lamb shanks and create a rich stew with Moroccan flavours, give it a French take with white beans and sausage, or bring in spicy Chinese flavours of ginger and star anise. The method is the same throughout. Very simple and very satisfying. A good recipe should be like an easily read road map. If you follow the directions you arrive at your desired destination unstressed and in control. As you get to know the route you may find some nifty shortcuts. Confidence is the most important element you can bring to cooking and the more you cook, the easier it is. Cooking is not an exact science – things can go wrong. But don"t worry or lose confidence. Most failures can be transformed. Whether you are someone with a busy life who wants to be able to enjoy some home–prepared food without hassle or you are new to the kitchen, I hope that with this book in hand you will feel confident to start cooking and enjoy the process and the results. Cooking is a celebration – of nature, friendship and family. Don"t give yourself a hard time over any of your kitchen efforts. Know that people are grateful to be cooked for, no matter how simple your offerings. And just remember – they could all be eating takeout. Enjoy. Annabel What it takesPreparing food needn"t be a chore. A few simple principles create a framework in which you can operate easily in the kitchen. What it takes details these principles:
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