Hugh’s Three Good Things
by Hugh Fearnley-Whittingstall
Editor: Bloomsbury Publishing PLC
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How many times did you want there was a magic formula to simplify the kitchenWell, there it is.Put three good things on a plate and, in a way, everything is always bigger and more delicious than the sum of its parts.Looking back on nearly two decades of professional kitchen professionals, Hugh Fearnley-Whittingstall worked on combinations of making magicSavoury, sweet, crunchy, saltyStrong, rich, rich, crumblyWarm, sweet, crisp and crispyThink of scones with jam and cream, fish and chips with pea purée or boiled with golden syrup and cream.Hugh used the three-way formula to create more than 175 recipes, both classic beloved and new ideas, based on trios such as squash, ricotta and ham, eggplant, tomatoes and chickpeas; clams, tomatoes and garlic, chicken, tomatoes and tarragon; pork, potatoes and apples, pasta, pasta, and more.The list goes on and onWith Simon Wheeler’s sumptuous photography, this book will unlock a whole new world of fantastic food.Three Good ThingsIt’s really simple
Hugh Fearnley-Whittingstall – Hugh’s Three Good Things – Free
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