Nagi Maehashi – författare

Millions of people around the world open Nagi Maehashi’s digital “recipe tin” every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes—from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,“What Do I Do With a Piece of . . .” makes cooking protein from your fridge—whether it’s chicken, steak, or salmon—effortless.With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!

Foolproof recipes for over 150 easy dinners.Global bestselling home cook, Nagi Maehashi, is back to solve the perennial problem of what’s for dinner tonight . . . and every night.RecipeTin Eats: Tonight includes more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including Nagi’s world-famous Charlie sauce) with different ingredients.You’ll find crave-worthy crowd-pleasers – try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze.20-minute dinners; pantry staple dinners; high-impact guest-impressing; and turn-to Sunday suppers – the Vietnamese pulled pork is a festival of flavour – while the sweet chapter delivers on the promise of maximum decadence.There is a stunning photo and link to a how-to video for every recipe.RecipeTin Eats: Tonight is a standout cookbook for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds – and for every single night of the week.

150 dinner recipes. Fail-proof. Delicious. Addictive. The food you want to cook, eat and share, night after night.Nagi Maehashi is Australia's favourite cook – and it's easy to see why. Her dishes are mouthwateringly delicious, simple to understand, and even have a helpful video for every single recipe (just scan the QR code). Through her phenomenally popular online food site, RecipeTin Eats, she talks to millions of people around the world who tell her about the food they love: Nagi listens carefully and develops foolproof recipes that everyone wants to cook.Now, in her first cookbook, Nagi brings together new and favourite recipes – from comfort food to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.Featuring a photo and how-to video for every dish, readily available ingredients, Nagi's famously helpful notes, and Dozer, Nagi's best-loved food testing dog!This is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect their technique, and everyone in between.

Following her debut New York Times best-selling cookbook, Dinner, Nagi brings us more than 150 brand-new, fully Americanized recipes, 800 variations on those recipes, and 3,000 possible combinations that mix and match ingredients (including her world-famous Charlie Sauce). There are crave-worthy crowd-pleasers—try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze.  Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. For high-impact guest-impressing, turn to Sunday suppers—the Vietnamese pulled pork is a festival of flavor—while the sweet chapter delivers on the promise of maximum decadence.With stunning photos and links for how-to videos for each recipe—and plenty of guest appearances from Nagi’s beloved golden retriever, Dozer!—this is a book for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.