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eBook Take Three: Cooking with 3 Main Ingredients ePub

eBook Take Three: Cooking with 3 Main Ingredients ePub

by Jill Dupleix

  • ISBN: 1840910526
  • Subcategory: Cooking
  • Author: Jill Dupleix
  • Language: English
  • Publisher: Conran Octopus Ltd (March 25, 1999)
  • Pages: 160
  • ePub book: 1449 kb
  • Fb2 book: 1769 kb
  • Other: azw lrf lit mobi
  • Rating: 4.7
  • Votes: 433

Description

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Take three ingredients and make great food; a simple approach to cooking which puts freshness and flavour .

Take three ingredients and make great food; a simple approach to cooking which puts freshness and flavour first. It's about reducing recipes to their essential elements, and creating meals of beauty and simplicity. Jill Dupleix has drawn on ingredients and inspiration from all over the world and the result is a book full of stylish and sophisticated recipes to take you through the day. Each recipe is built around three building blocks, the three flavours which can make or break a meal. Take bread, tomato, garlic; prawn, chilli, ginger or clams, beans and mint.

Jill Dupleix was born on a sheep farm in Australia . She has written several cookery books, some of which have been co-authored with her husband Terry Durack, the former restaurant critic for the Independent on Sunday.

Jill Dupleix was born on a sheep farm in Australia, and worked as an advertising copywriter for eight years before combining her two great loves - writing and food. Her illustrious career in food journalism included stints at various high-profile Australian newspapers and The Times in Britain. Jill and Terry lived in London's Notting Hill for several years, though the pair have since returned to Sydney.

27 results for jill dupleix. Wining & dining in bed by sue wood & jill dupleix ( paperback book). Take Three: Cooking with 3 Main Ingredients By Jill Dupleix.

With sprightly text and good directions, Australian author Jill Dupleix presents such enticing edibles as baked chicken wrapped in prosciutto . Don't look for fancy recipe titles, just listings by three ingredients-like chocolate coffee rum.

With sprightly text and good directions, Australian author Jill Dupleix presents such enticing edibles as baked chicken wrapped in prosciutto, lamb chops marinated in hoisin sauce with Chinese broccoli, and an Italian pasta frittata with bacon and Parmesan cheese. Yum. Attractive photography by Geoff Lung.

by Jill Dupleix and Geoff Lung. Select Format: Hardcover. ISBN13: 9781840910520.

Jill Dupleix was born on a sheep farm in Victoria, Australia, and worked as an advertising copywriter for eight years before combining her two . There had only been three previous Times Cooks since the position was created in 1955.

Jill Dupleix was born on a sheep farm in Victoria, Australia, and worked as an advertising copywriter for eight years before combining her two great loves - writing and food. Less than 18 months later, Jill was named Cookery Writer of The Year, by The British Guild of Food Writers.

This absolutely wonderful new book by The Times Cook, Jill Dupleix, is a new back-to-basics collection of recipes.

Skip to main content. Includes a collection of recipes and visits the recipes and techniques. This book keeps the ingredients' lists to a minimum, because the food tastes better with just a few singular ingredients of concentrated flavour. Quadrille Publishing LTD. ISBN-10.

This work shows how to feed yourself and your friends with dignity, style and ease. The author believes that "food is a language best kept simple". Each recipe is based on 3 major players with a small supporting cast to be found in most pantries. It contains over 75 recipes from hearty breakfasts and ritzy dinners to snacks and desserts, this book proves that streamlined meals need not be boring. A pantry section reveals storecupboard essentials and a standards sections contains recipes to make with things already in the house and ingredient and meal indexes allow easy reference between chapters.