A Simple Table: Fresh and fabulous recipes for every day

Allen & Unwin
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With over 100 recipes based around the occasions when we gather to eat, A Simple Table has a recipe for every occasion. From one-pot cooking or a quick and easy midweek meal in a bowl, to a relaxed, weekend family meal on platters around the kitchen table, or celebratory feast of share plates and side dishes followed by sweet baked treats or dessert. The recipes are contemporary, uncomplicated and fresh, using accessible and interesting ingredients in clever combinations, to create amazing tastes, textures and flavours. Throughout, there are notes that link to other recipes in the book, or give quick tips, shopping lists or ingredient information.

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About the author

Michele Cranston has been cooking and styling for 25 years in a career that has included setting up an acclaimed cafe, cooking creatively for an events company in London and writing about food for various magazines. Having originally trained as a visual artist, Michele's love of food soon took her into the world of restaurants and food media, where she became famous for her colourful and simple food combinations and quirky take on traditional recipes. She was the Food Editor at marie claire magazine for 5 years and has written 12 cookbooks in the marie claire series. She is presently Food Editor at Large at the Australian Women's Weekly where she brings her modern and fresh take on food to a mass market. As well as writing, Michele is a freelance food stylist working in areas as diverse as magazines, television commercials and advertising. She presently splits her time between the UK and Sydney.
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Additional Information

Publisher
Allen & Unwin
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Published on
Nov 1, 2015
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Pages
256
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ISBN
9781925268423
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Language
English
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Genres
Cooking / General
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Ree Drummond
Harold McGee
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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