Simple to cook, simple to prepare is the ethos behind "Simple Food". Take half a dozen or so ingredients, mix them together and within half an hour you have a tasty yet simple dish to savour. Mouth-watering photographs of a calibre not often seen accompany the lively text - both by the talented Jill Dupleix aka "The Times Chef". The close-up shots look almost as though the food is actually in front of you, they make your nose twitch desperate to smell its scent, so realistic are they. These are accompanied by easy-to-understand recipes that vary from the simplistic grilled courgette salad, Catalan tomato bread and spiced quail eggs to the slightly more complex little egg and ham pies, Spanish meatballs and parmesan lamb cutlets. Complex is an exaggeration though, all the recipes only take half an hour or less to prepare and cook ensuring you more time to eat, drink and enjoy without the worry of cooking. Interspersed between each chapter are double-page spreads of suggestions for particular ingredients such as herbs, tomatoes and onions, all offering quick tips and easy to throw together recipes. Deserts such as rhubarb sponge pudding, banana ice-cream and chocolate bourbon balls will whet even the most savoury of appetites. From snacks, brunches, lunches, dinners and suppers, all are enthusiastically embraced and served up in a new simple way - made simpler yet more exotic - drawing on Jill's vast experience in the cooking industry. For anyone looking for an easy life yet wanting delicious home-cooked food, look no further. - Lucy Watson
About the Author
Author of ten cookbooks, Jill Dupleix inspires and motivates with her simple take on good cooking.
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