Three
Acid, Texture, Contrast – The Essential Foundations to Redefine Everyday Cooking
Seiten
2021
Quadrille Publishing Ltd (Verlag)
978-1-78713-728-8 (ISBN)
Quadrille Publishing Ltd (Verlag)
978-1-78713-728-8 (ISBN)
70 recipes that combine acid, texture and contrast to make one perfect platter of delight, from top London chef Selin Kiazim (Oklava)
"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." – Diana Henry
"Once again Selin has created a truly impressive mouth-watering entity. It’s fabulous and well-written, thoughtful and generous in its information." – Peter Gordon
Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast — the fundamental building blocks that will transform a modest dish into the star of the show.
Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.
Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food – alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.
Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." – Diana Henry
"Once again Selin has created a truly impressive mouth-watering entity. It’s fabulous and well-written, thoughtful and generous in its information." – Peter Gordon
Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast — the fundamental building blocks that will transform a modest dish into the star of the show.
Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centrepiece to blow your guests' socks off, there's something for all occasions.
Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food – alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.
Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
Selin Kiazim is the chef-director of Oklava restaurant in Shoreditch, London. She worked with Peter Gordon at his acclaimed Providores restaurant before becoming head chef at his restaurant Kopapa in Covent Garden; she opened Oklava in 2015. Selin is a vocal spokesperson for women in the hospitality industry, and has appeared on BBC1's Saturday Kitchen as well as Great British Menu in 2017. She is the author of Oklava; this is her second book.
| Erscheinungsdatum | 01.12.2021 |
|---|---|
| Zusatzinfo | Full colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 173 x 247 mm |
| Gewicht | 980 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78713-728-7 / 1787137287 |
| ISBN-13 | 978-1-78713-728-8 / 9781787137288 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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