Kitchen Table

Simple Things Made Well

Inbunden, Engelska, 2025

302 kr

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Beskrivning

Simple things made well. ‘We want this book to be a well-thumbed friend that feels safe and comforting and from which you know you can always make something delicious that feels like home. Our love of food and cooking began at our kitchen tables and we want to share this passion with you, to bring to yours.’This beautiful book weaves together recipes and stories – inspired by Emily and Rachel’s cookery journey, relationships with producers and communities, and their love of food since they were small. The recipes lovingly compiled in this book are all truly accessible for the home cook, inspiring the reader to learn new skills if they wish, or simply return to comforting classics, always ensuring quality ingredients and delicious results that you’ll want to share!With over 90 sweet and savoury recipes, the book is built around the kitchen table – for creating, feasting, coming together, having quiet moments and joyous celebrations. Structured around key ingredients and techniques, the chapters cover: Butter, Milk and Cream, Bread, Fruit, Olive Oil, Chocolate, Nuts, Spices, Herbs & Coffee, Eggs, Salt & Vinegar.With recipes including: Brown Butter Apple Buns, Dauphinoise pie, Focaccia, Whey Brined Roast Chicken, Honey Tart with Apricot Jam, Kimchi, Tiramisu, Cocoa Roasted Squash, Pickles, Burnt Honey Custard, Salsa Verde, Fresh Peas, Broad Beans, Almonds & ricotta, Coffee & Cardamom loaf cake and many more.‘Simple things made well’ will always come back to the best possible ingredients you can get your hands on, then with a little time and care, creating food that isn’t showy, but tastes incredible.

Produktinformation

Utgivningsdatum:2025-03-13
Mått:195 x 252 x 28 mm
Vikt:1 040 g
Format:Inbunden
Språk:Engelska
Antal sidor:288
Förlag:HarperCollins Publishers
ISBN:9780008669515

Utforska kategorier

Bakböcker inom Mat och dryck
Kokböcker inom Mat och dryck
Matlagning: särskilda råvaror inom Mat och dryck

Mer om författaren

Rachel Morgan and Emily Cuddeford fell in love with cooking and baking early in life and both ended up leaving their burgeoning arts careers to work with food. Rachel started her career in food as a side step from work in costume design – whilst working in theatre, she always had side jobs in cafes and cooking to supplement her income. She soon realised that she was enjoying the food work more than the theatre work and took the decision to formally train at Edinburgh New Town Cookery School.With no formal cooking experience, Emily got through to the TV rounds of Masterchef when she was 18, but quickly learned that service kitchens were not for her. However, she loved baking and working on food behind the scenes. Whilst at University in Brighton, Emily’s dream bakery opened in Edinburgh, and this is where she met Rachel. When they advertised for a role, she immediately applied and moved back to Edinburgh; together, they created Twelve Triangles.

Recensioner i media

Praise for Twelve Triangles:One of the 20 best bakeries in the UK, Financial Times 2023One of the ten best places for breakfast in the UK, Felicity Cloake, National Geographic 2021La Liste’s Pastry Awards 2024‘Artist-bakers: meet the art grads who swapped paintbrushes for pastry’ Telegraph, February 2016‘Twelve Triangles has really upped the ante in Scotland.’ Glasgow Times, April 2016“The olive oil cake with chocolate ganache from Twelve Triangles makes me emotional every time I eat it because it’s so beautiful. This book is worth buying for that recipe alone!” Jessica Elliot Dennison, owner of Elliott’s Cafe in Edinburgh and author of Lazy Baking and Salad Feasts“It was a privilege to work closely with Rachel and Emily in the Twelve Triangles bakery and see The love and care that goes into their food is just incredible and to be able to have access to all of these recipes is very special.” Roberta Hall-McCarron, chef and owner of The Little Chartroom and Eleanore, and BBC Great British Menu Winner“The bakery has something of a cult following thanks to their unique sourdough breads and pastries, which are cold-proved and slow fermented on a cycle of three to four days. The bakers champion the use of local suppliers.” The Times