200 Best-Ever Recipes with Just Four



Joanna Farrow opens with an introduction to the delights and simplicity of minimalist cooking and offers expert advice on making the most of really fresh, good-quality ingredients. Cooking with four ingredients saves money and saves time on planning and shopping - but it doesn't mean you need to sacrifice taste, style or nutritional values, and that message is made clear from the outset. The comprehensive recipe collection includes dishes for every occasion imaginable, from early morning juices and pick-me-ups to simple and sophisticated main meals, tasty accompaniments, tempting cakes and luscious desserts. Try elegant yet stress free dishes such as walnut and goat's cheese bruschetta, roasted peppers with halloumi and pine nuts, and chicken escalopes with lemon and Serrano ham. Or indulge in outrageously simple deserts such as white chocolate and brownie torte, caramel and pecan terrine, and summer berries in sabayon sauce. This book is proof that delicious food doesn't have to be complicated and it will allow every cook to have fantastic, fuss-free food at their fingertips.


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Product Information

Joanna Farrow worked as a food writer on women's magazines for several years until her first child was born. Since then, she has worked freelance, contributing articles to various magazines and writing a selection of cookbooks on subjects ranging from cakes and chocolate, to main meals and children's cookery. She has a particular interest in sweet and decorative desserts and her extensive experience in cooking techniques from around the world ensures her recipes are as beautiful as they are delicious. Other published works by Joanna include: The Complete Juice Book; A Taste of the Mediterranean; Making Ice Cream and Iced Desserts and Fresh & Herby.

General Fields

  • : 9781844763276
  • : Anness Publishing
  • : Anness Publishing
  • : 0.662
  • : May 2011
  • : 168mm x 220mm
  • : August 2012
  • : books

Special Fields

  • : Paperback
  • : 641.53
  • : WB
  • : illustrations