Josceline Dimbleby’s Complete Cookbook - Hardcover

Dimbleby, Josceline

Hardcover

ISBN 10: 0004140125 ISBN 13: 9780004140124

Verlag: Collins, 1997

Inhaltsangabe

In this, her first book for the general market since 1989, Josceline Dimbleby has selected 300 of her favourite dishes from her collection of recipes that have been published in the Sunday Telegraph since she became their food writer in 1982.

In addition to her inventive, delicious and always reliable recipes, Josceline writes evocatively of their origins, and draws on her great experience and extensive travels throughout the world to provide a fascinating background to the food.

Contents include:
• First Impressions • Simply Soup • Salad Days
• Picnic Pleasures • Family Favourites
• Fast Food • Vegetarian Inspirations
• Fish Feasts • Picnic Pleasures • Winter Warmers
• Traveller’s Tastes • Christmas Creations
• Special Occasions • Tea Time • Nicest Ices
• Prize Puddings • Nicest Ices

Über diesen Titel

Über die Autorin bzw. den Autor

Josceline Dimbleby is one of Britain’s most popular and most innovative food writers. Her books have sold more than 2 million copies in the UK alone and have also been published in other countries including USA (Random House). She is food correspondent of the Sunday Telegraph and contributes regularly to other newspapers and magazines, including Sainsbury’s The Magazine. She also appears on television in programmes such as ‘Masterchef’ and ‘Food & Drink’.

Von der hinteren Coverseite

'Josceline Dimbleby’s Complete Cookbook' is a selection of 260 of her favourite recipes from those that she wrote during her fifteen years as food writer for the 'Sunday Telegraph'. In addition to her inventive and delicious recipes, Josceline writes evocatively of their origins and draws on her travels throughout the world to provide a fascinating background to the food. The recipes themselves have been revised and updated, making this a unique collection.

Josceline’s distinctive style and practical approach to cookery have ensured her reputation as one of the most popular cookery writers in the country. Her enduringly popular dishes give readers the confidence to try new ways of cooking, new flavours, new ingredients, and reflect Josceline’s love of food and cooking. As she says, “One of the reasons I enjoy cooking is that wonderful feeling of pleasing people and of giving.”

'Josceline Dimbleby’s Complete Cookbook' covers occasions throughout the day and year. Assuredly good ‘First Impressions’ provide stunning recipes such as Grilled oysters topped with a crust of fresh chilli, ginger and coriander, Broadbeans and quails’ eggs with proscuitto, or Roasted onions stuffed with sun-dried tomatoes, pine kernels and goat’s cheese. ‘Fish Feasts’ celebrate Josceline’s love of this versatile, healthy food – Red rice and smoked haddock pudding, Fish steaks and avocado with tomatoes, lime, chilli and angostura bitters, or Salmon fillet in a bay leaf cream; while her travels throughout the world have provided inspiration for ‘Traveller’s Tastes’ – recipes featuring touches of the east and using many of the exotic herbs and spices which characterize Josceline’s work.

From picnics to dinner parties, family favourites, Christmas creations or afternoon tea, here are marvellously inspiring recipes to be used again and again. Accompanied by colour photographs, not only of the food, but taken in Josceline’s home, this is a very personal collection and one that will be treasured by her readers everywhere.

“When I went to see the editor of my first cookery book, she gave me one of Josceline’s books and said, ‘This is how to do it’, and that’s what I’ve always thought since!

Josceline has this knack of making everything seem easy to do, and if she were ever to find a couple of her fish cookery ideas creeping into one of my future books, I hope she’ll forgive me.”
RICK STEIN

“I love Josceline Dimbleby’s cooking. Her recipes are imaginative, eclectic and original, yet at the same time both familiar and reassuring. This collection is everything I want home cooking to be – simple, innovative, friendly and informal, the sort of recipes and ideas you turn to over and over again.”
NIGEL SLATER

Details zur Ausgabe

• Verlag: Collins
• Erscheinungsdatum: 1997
• ISBN 10: 0004140125
• ISBN 13: 9780004140124
• Einband: Tapa dura
• Sprache: Englisch
• Anzahl der Seiten: 288
• Kontakt zum Hersteller: Nicht verfügbar