One cook, her kitchen and a lifetime of recipes. A cookery book like no other, The Trifle Bowl and Other Tales is a dip into Lindsey Bareham's kitchen, introducing us to more of her tempting, easy-to-follow seasonal recipes, this time organized by the well-loved and well-used pots, pans, gadgets and utensils she uses to cook them. Roast Tomato Risotto with Saffron and Honey in a sautAc pan, Cod, Anchovy and Spinach BoulangAure made using a mandoline, Vietnamese Chicken Patties with Mint Salad and Roast Peanuts in a quaint burger press, and Raspberry Jelly Trifle in her grandmotheras trifle bowl. This unique approach to ordering recipes also looks at the objects themselves a their history, design evolution and why they're good at what they do a and their power to evoke memories of meals past. It is not just a book to cook from, Lindsey's fine writing makes it a pleasure to read from too.Season generously with freshly grated nutmeg. stir. then place in the oven for 1a#39;6- 3 hours. until just starting to set but still ... Liquidize the plums with sufficient liquid to make a thick puree. ... And cheese on toast. or grilling tomatoes and bacon.
|Title||:||The Trifle Bowl and Other Tales|
|Publisher||:||Random House - 2013-04-11|