Jill Dupleix's recipe style is addictive and perfectly suited to today's informal eating lifestyle. This book is certain to become the mainstay of many thousands of kitchens.
In this follow-up to her extremely successful Simple Food, Jill Dupleix has taken her philosophy of food one stage further - not just Simple Food, but Very Simple Food. With her innovative style and enthusiasm, Jill has created a collection of 100 easy, fresh-tasting dishes that can be prepared with the minimum of time and effort. Each recipe uses simple and healthy, everyday ingredients, with ideas for all occasions: lunches, dinners, family meals, special occasions, and unbelievably easy desserts. Jill's own enticing photographs and an easy-to-follow layout reflects the relaxed character of the food. Recipes include simple, yet mouthwatering dishes such as Smoked Salmon Martinis, 'Drunken' Potatoes, and Pineapple Mint Ice.
Offers a simple approach to cooking that aims to put freshness and flavour first. Each recipe is built around three building blocks, the three flavours that can make or break a meal. For example, bread, tomato, garlic; prawn, chilli, ginger or clams, beans and mint.
This is a modern recipe collection for people who love real food, simple ingredients and fast preparation. Jill Dupleix's innovative recipes are based on fresh, natural ingredients and effortless culinary techniques, requiring only the most basic kitchen tools and without lengthy ingredients lists and time-consuming methods.
Totally Simple Food is a collection of over 200 of Jill Dupleix's signature no-fuss recipes. As The Times Cook, Jill specialises in healthy, light, fresh food cooked in the simplest possible manner, yet bursting with colour, energy and inspiration. Her recipes are based on what's in the store-cupboard and what is fresh and easily available. It's what to do with that chicken breast or fish fillet you just brought home. It's what you feel like eating on the weekend whilst you're still wandering around in your pyjamas. It's food for entertaining that doesn't make you nervous. Chapter by chapter, Totally Simple Food provides innovative and appealing ideas for all meal occasions from starters, brunches and lunches, to salads, suppers and entertaining. Highlights include the Smoked Salmon Martinis, Chorizo and Sweet Potato Salad, Crash Hot Potatoes and Jump in the Pan Chicken, Pineapple Vodka Crush and Gooey Chocolate Pud. Recipes are based on simple culinary techniques, requiring only the most basic of kitchen tools. hroughout the book lively features focus on flavoursome shortcuts and original approaches to preparation and serving.
A great recipe cannot die. Green pea soup, roast chicken, summer fruit crumble, creamy rice pudding, gingerbread biscuits, and warm, toasty, cheesy things will never fade, because they have gone far beyond fashion. Now the author of New Food turns her hand to the best recipes of the last two thousand years. From an ancient Roman baked custard flavoured with wild honey to a highly domesticated meat loaf, these are new ways with old favourites. So fish fingers are made with fresh salmon, Greek moussaka is a fast stack of lamb and eggplant, and eggs and bacon are tossed with spinach into a gorgeous salad full of snap and crackle. With 210 desirable recipes, 85 full colour photographs, and a fair whack of kitchen sink wisdom, the inspirational Jill Dupleix takes from the past, to give us the food of the future. She wants us to eat sweet cous cous for breakfast, Thai noodles for lunch, and French poached chicken and vegetables for dinner. She wants us to un-package and deprocess, to save our string, and to cook far too much, so that we can eat all the leftovers. And she wants us to never, ever, slave over a hot stove. sor or press ? for help "3696" View on
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.
Good Living in The Sydney Morning Herald has become a must read for Foodies. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the section - and it is a collection of these recipes that inspired a seasonal range of cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Autumn is the forth title in the series.
Good cooking takes a totally modern, inspirational look at fresh new ways to combine familiar flavors with much-loved classics. Jill Dupleix reinvents old-fashioned, basic recipes and gives them a faster, simpler approach, but keeps the flavors fresh, colors bright, and ingredients healthy. You don't need heavy cream, pastry or deep-frying--instead, look for great lasting extra-virgin olive oil, fresh cheeses, flat breads, and lots of grains, greens, fresh herbs, and spices. Lively features throughout the book highlight versatile ingredients, and new essential, basic recipes and techniques are revisited, reinvented, and clearly explained. Good cooking is an exciting, original cookbook that will supersede outdated traditional basic cookbooks on the kitchen shelf.
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.
Attractively illustrated humorous book for those who love to eat but hate complicated or time-consuming recipes. Contains a total of 80 recipes from appetisers to desserts and cooking for parties. The author ran an irreverent recipe column in the Melbourne THerald' newspaper. The foreword is by cartoonist and columnist Kaz Cooke.
Cookbook containing more than 80 Malaysian recipes, accompanied by a CD of jazz by a range of musicians. Each recipe comes with suggestions for musical accompaniment. Terry Durack is a food writer who co-wrote 'A Taste of Melbourne' with Dupleix, food editor of 'New Woman' magazine.
Good Living in The Sydney Morning Herald has become amust read for Foodies in Sydney. This popular sectionfeatures reviews of restaurants, cafes and providores,with tips on the best fresh produce and wines. Publishedcelebrity chefs Stephanie Alexander, Brigitte Hafner andJill Dupleix have all had their recipes featured in thesections - and it is a collection of these recipes thatwill create the Good Living cookbooks. Recipes will begrouped into categories (eg, entertaining, appetisers,mains, desserts) and include full colour photography ofeach mouth-watering dish. Food facts and advice onseasonal ingredients will help inspire home chefs. GoodLiving Winter is the first title in series of four tofollow the seasons.
Jill Dupleix and her team of reviewers track down the best coffees and light food in Sydney. Using a similar scoring system to the Good Food Guide, 300plus cafes are put to the test, with awards in a host of categories. The latest and hottest guide out of the kitchen is The Sydney Morning Herald Good Cafe Guide, which is sure to have baristas and cafe owners scrambling for a place. Prestigious, meticulously researched and edited by the same winning team of respected food writers as the Good Food Guides, the Good Cafe Guide will quickly take its place as a must-read for metropolitan trendsetters.
Lighten Up is a refreshing new approach to modern healthy eating. It is not a diet book, but it is a book for all food lovers who believe good food can be healthy and healthy food can be good for you. Containing over 100 great, easy-to-follow recipes, there are chapters covering everything from energising breakfasts and revitalizing salads to working lunches, comfort-me soups and fast weekday suppers; as well as those all-important fruity puddings, and entertaining ideas for the weekend. Extra features of this book focus on subjects including raw foods, umami (the 'fifth taste') and nifty kitchen tools, because it's not just our food that can lighten up, it's our whole approach to cooking ..."--Publisher's description.
Good Living in The Sydney Morning Herald has become a must read for Foodies in NSW and beyond. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the sections - and it is a collection of these recipes that will create the these cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Winter is the first title in series of four to follow the seasons. Please note, this title is NOT branded Sydney Morning Herald.
Epicure in The Age has become a must reads for Foodies. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the section - and it is a collection of these recipes that create the seasonal range of cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Autumn is the forth title the series.
Good Living in The Sydney Morning Herald has become a must read for Foodies. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the section - and it is a collection of these recipes that will create the seasonal range of cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Summer is the third title in series of four to follow the seasons.
This boxed set contains 75 classic and modern Italian pasta recipes and an audio CD with 15 classic Italian opera arias. Each aria is matched with a recipe, so that as you cook farfalle Mirella Freni sings from Madame Butterfly, and Luciano Pavarotti sings from La Traviata as you cook linguini.
Top chefs and cookery writers have created this series of small, inexpensive cookbooks filled with traditional recipes tailored to today's light and healthy approach
Epicure in The Age has become a must reads for Foodies. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the section - and it is a collection of these recipes that will create the seasonal range of cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Summer is the third title in series of four to follow the seasons.
Epicure in The Age has become a must read for Foodies in Melbourne. This popular section features reviews of restaurants, cafes and providores, with tips on the best fresh produce and wines. Published celebrity chefs Stephanie Alexander, Brigitte Hafner and Jill Dupleix have all had their recipes featured in the sections - and it is a collection of these recipes that will create the Epicure cookbooks. Recipes will be grouped into categories (eg, entertaining, appetisers, mains, desserts) and include full colour photography of each mouth-watering dish. Food facts and advice on seasonal ingredients will help inspire home chefs. Epicure Spring is the second title in a series of four to follow the seasons.
Good cooking takes a totally modern, inspirational look at fresh new ways to combine familiar flavors with much-loved classics. Jill Dupleix reinvents old-fashioned, basic recipes and gives them a faster, simpler approach, but keeps the flavors fresh, colors bright, and ingredients healthy. You don't need heavy cream, pastry or deep-frying--instead, look for great lasting extra-virgin olive oil, fresh cheeses, flat breads, and lots of grains, greens, fresh herbs, and spices. Lively features throughout the book highlight versatile ingredients, and new essential, basic recipes and techniques are revisited, reinvented, and clearly explained. Good cooking is an exciting, original cookbook that will supersede outdated traditional basic cookbooks on the kitchen shelf.
Good Living in The Sydney Morning Herald has become amust read for Foodies in NSW and beyond. This popularsection features reviews of restaurants, cafes andprovidores, with tips on the best fresh produce andwines. Published celebrity chefs Stephanie Alexander,Brigitte Hafner and Jill Dupleix have all had theirrecipes featured in the sections - and it is a collectionof these recipes that will create the these cookbooks.Recipes will be grouped into categories (eg,entertaining, appetisers, mains, desserts) and includefull colour photography of each mouth-watering dish. Foodfacts and advice on seasonal ingredients will helpinspire home chefs. Spring is the second title in aseries of four to follow the seasons. Please note, thistitle is not branded Sydney Morning Herald.
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