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Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients Paperback – February 16, 2011


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Product Details

  • Paperback: 176 pages
  • Publisher: Kyle Books; Complete Numbers Starting with 1, 1st Ed edition (February 16, 2011)
  • Language: English
  • ISBN-10: 1906868301
  • ISBN-13: 978-1906868307
  • Product Dimensions: 10 x 8.3 x 0.7 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,168,895 in Books (See Top 100 in Books)

Editorial Reviews

Review

“...the beauty of Tanner's book is that he reminds you that flavorful, delicious foods don't always require a multitude of ingredients. In fact, some of the best ones only require a handful.” — Epicurious

From the Publisher

Mushroom & goat cheese pastries
Juicy baked mushrooms, creamy goat cheese, and pungent pesto, finished off with crisp puff pastry make this recipe a real winner!
Serves 4
4 large Portobello mushrooms
olive oil, for brushing
crushed sea salt and freshly ground black pepper
5 1/2oz goat cheese
4 teaspoons pesto
1 free-range egg yolk, beaten
13oz package ready-rolled puff pastry
Preheat the oven to 425°F. Wipe the mushrooms with paper towels, remove the stems, and discard. Oil the caps of the mushrooms and place on a baking sheet, gill-side up. Season with crushed sea salt and freshly ground black pepper.
Crumble the goat cheese into a small bowl and sprinkle some over each mushroom. Spoon 1 teaspoon of pesto on top of the goat cheese.
Unroll the pastry on to a lightly floured surface and lightly roll out to form a 12-inch square. Cut the square into four squares measuring 6in.
Brush the edges of the pastry squares with beaten egg and place one square of pastry, egg-side down, over each mushroom. Press the pastry around and under the mushroom caps to seal.
Score the top of the pastry in a criss-cross pattern. Brush with beaten egg and bake for 16 to 18 minutes until the pastry is golden brown. Remove from the oven and leave to stand for 2 minutes before serving.
TIP You could fill these pastries with lots of different combinations of flavors. Just make sure the filling isn't too "wet" or the pastry will become soggy.

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Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By wogan TOP 100 REVIEWER on May 15, 2011
Format: Paperback
James Tanner has prepared a cookbook that gives recipes using only 5 ingredients. These are not just your usual simple fare, not necessarily easily thrown together. The French Onion soup requires you to prepare 2 ½ pounds of onions, which takes awhile and some teary effort. Also some of the ingredients are not the run of the mill, like duck eggs and guinea fowl; although chilies are seemingly contained in many of them.

These could be recipes that you would be willing to serve some pretty discerning company. Some not to miss are; Mom's roasted red peppers and anchovies, summer bread pudding, and Mom's toad in the hole is one of the better varieties of that recipe -fun to serve and eat.
There are pictures for some recipes, although more would have been welcome, especially for dishes such as terrine. Included are; little dishes, main, vegetable, desserts, breads and sauces.
It's an interesting addition for those who like to collect cookbooks.
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6 of 7 people found the following review helpful By Bridgette Guerin on June 14, 2011
Format: Paperback Verified Purchase
He maybe not as popular as some , Nigella or Jaime Oliver, but JamesTanner cook book, 5 ingredients, is a must, I have cooked justabout everything in this book and it has been great. Easy simple and delicious!
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3 of 4 people found the following review helpful By Sam - jhs on December 27, 2012
Format: Paperback Verified Purchase
First, this cookbook is so beautifully done that I cannot put it away with ordinary book - it has to stand out and be seen by me. Inside each picture and page has been carefully orchestrated to convey a special look which I have not seen done in a cookbook before. These pictures and pages all speak of an earthy, old soul, happy, family oriented, with real value creator/writer, so I ask you; how could anyone surround himself with this and not come up with award winning recipes? The typing is large and spaced beautifully rather than cramming as many recipes in a book as possible. This book gives respect to each recipe. I wish I lived surrounded by all things in his kitchen!!! Everything I've tried has been delicious and easy to prepare with his instructions. It's going to be splattered, streaked, well used and grabbed by someone who will love it as much as I have when I'm gone. If I were young I'd buy two just to make sure it lasted till I'm gone! This is an absolute treasure!
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0 of 1 people found the following review helpful By Charlotte O'donnell on January 8, 2013
Format: Paperback Verified Purchase
Disappointed in the recipes and all the ingredients that are really needed, they were a bit exotic for my tastes. not what I expected.
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0 of 1 people found the following review helpful By nspen on July 7, 2014
Format: Paperback Verified Purchase
It's a beautifully photographed cookbook. Some of the ingredients, while only five, are quite fancy. I can see using these recipes for small dinner parties, cooking for two adults or meals for hipster families who like to eat real food but not necessarily for big family dinners or for overly picky eaters.
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