SLOW: Food Worth Taking Time Over
Food Worth Taking Time Over
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- Publisher's listprice GBP 25.00
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11 287 Ft (10 750 Ft + 5% VAT)
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- Discount 18% (cc. 2 032 Ft off)
- Discounted price 9 256 Ft (8 815 Ft + 5% VAT)
9 256 Ft
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Product details:
- Publisher HQ
- Date of Publication 18 October 2018
- ISBN 9780008291945
- Binding Hardback
- No. of pages256.0 pages
- Size 246x189 mm
- Weight 940 g
- Language English 0
Categories
Short description:
Food worth taking time over
MoreLong description:
Food worth taking time over
In a world where we have less and less time, Gizzi Erskine breathes new life into the idea of 'slow'.
Embrace technique, understand the stories behind your ingredients and learn to savour the art of cooking again. The result of a life-long affair with food, Slow shows you how to braise, bake, poach and roast to truly make the most of every flavour.
From nourishing stews, melt-in-the-mouth roasts and indulgent puddings, to simple guides to making your own pasta, noodles, dumplings and pastry, each one of over 100 delicious recipes tells the story of Gizzi's passion for food that's worth waiting for.
'A warming cosy treasure trove of a book' Nigella Lawson
'A beautiful ode ... to slowing down in the kitchen. Unashamedly luxurious.' The Times
'A sumptuous volume of recipes that urges you to linger in the kitchen.' The Telegraph
'A riposte to our obsession with speed and proves that good food is worth waiting for.' Stylist
'An absolute bible of comfort eating' The Pool
'A celebration of great ingredients, with time taken to cook them well.' Grazia
'An antidote to our busy lifestyles, Gizzi Erskine's newest masterpiece is all about taking time out to rediscover the art of cooking.' Huffington Post
'Wholesome food to while away a winter weekend.' Evening Standard Magazine
Praise for Gizzi's Healthy Appetite:
'A great collection of food you'll really want to eat.' Tom Kerridge
'Simple tweaks that will make your food more delicious and nutritious' Independent on Sunday
The Korean fried chicken is our go-to indulgence... there's no excuse for such dishes not to feature regularly in your midweek menu.' Stylist
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