The Feast & Fettle Cookbook
Unlock the Secret to Better Home Cooking
Seiten
2024
Countryman Press Inc. (Verlag)
978-1-68268-896-0 (ISBN)
Countryman Press Inc. (Verlag)
978-1-68268-896-0 (ISBN)
New England’s favourite meal-delivery service reveals their secrets to achievable, flavour-packed food: it’s all about the sauces, dressings and condiments
Feast & Fettle—purveyor of delicious ready-made meals for busy working families—is known for its knock-your-socks-off flavours. Since the company’s launch in 2016, founder Maggie Pearson has watched her business grow exponentially, with regular customers who beg her for the brand’s recipes, especially the sauces and condiments. In The Feast & Fettle Cookbook, Maggie shares these recipes and adds new meals to the mix, with a focus on the simple seasonings that elevate every dish.
Organised by seasoning method, this book teaches the basics of developing perfectly flavoured homemade food. Starting with the simplicity of salt and pepper and then exploring compound butters, dressings, marinades and more, recipes include Dry Brined Pork Tenderloin, Tagliatelle with Basil Cream Sauce, Fried Brussels Sprouts with Caper Vinaigrette and Curried Chicken Meatballs with Mango Glaze. Dripping with flavour and beautifully photographed, Feast & Fettle’s seasoning-focused home cooking is welcoming and irresistible.
Feast & Fettle—purveyor of delicious ready-made meals for busy working families—is known for its knock-your-socks-off flavours. Since the company’s launch in 2016, founder Maggie Pearson has watched her business grow exponentially, with regular customers who beg her for the brand’s recipes, especially the sauces and condiments. In The Feast & Fettle Cookbook, Maggie shares these recipes and adds new meals to the mix, with a focus on the simple seasonings that elevate every dish.
Organised by seasoning method, this book teaches the basics of developing perfectly flavoured homemade food. Starting with the simplicity of salt and pepper and then exploring compound butters, dressings, marinades and more, recipes include Dry Brined Pork Tenderloin, Tagliatelle with Basil Cream Sauce, Fried Brussels Sprouts with Caper Vinaigrette and Curried Chicken Meatballs with Mango Glaze. Dripping with flavour and beautifully photographed, Feast & Fettle’s seasoning-focused home cooking is welcoming and irresistible.
Maggie Mulvena Pearson is a chef, recipe developer, author, and the founder of Feast & Fettle—New England's fastest-growing local meal delivery service, which serves thousands of members across the Northeast. She resides in East Providence, RI with her husband and two sons.
| Erscheinungsdatum | 02.10.2024 |
|---|---|
| Zusatzinfo | 100 color photographs |
| Verlagsort | Woodstock |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1002 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-68268-896-8 / 1682688968 |
| ISBN-13 | 978-1-68268-896-0 / 9781682688960 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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