In "The Mezzo Cookbook with John Torode," cooking at home takes on a new meaning. Forget the dauntingly complicated approach of yesterday's restaurant cuisine, and allow yourself to be seduced by the simplicity and straightforward flavors of real food. Over 100 accessible and easy-to-follow recipes, organized into chapters from Soups and Noodles to Spice and Sugar, offer fresh interpretations of classic dishes from both East and West, such as Stiri-Fried King Crab with Garlic and Chili, Roast Saddle of Lamb with Mushroom Tortellini, and Steamed Sticky Rice and Banana.
From coconut milk and lemon grass to palm sugar and vanilla, the book offers straightforward advice on buying, preparing and presenting the foods that are set to become the staples of the future. A chapter on essential recipes like Chicken Stock and Chili Jam, clear explanations of preferred techniques, along with atmospheric recipe photography, and illuminating shots of key ingredients, make "The Mezzo Cookbook with John Torode" the ultimate manual for the modern kitchen.
