06.06.03
Good
Food No Fuss - by Anne Willan
'Anne
Willan knows more about 'good food' than anyone, and she's one of
the world's greatest cookery writers and teachers' - Prue Leith
If
you enjoy the simple pleasures of food, the delights of a buttery
risotto or a crisp fennel salad, then Good Food No Fuss is the cookbook
for you. Written by award-winning recipe writer, Anne Willan, the
book presents a superb collection of over 150 recipes and ideas
for delicious, straightforward dishes. All the recipes use easy-to-find
ingredients and many take no more than 30 minutes to prepare.
Divided
into eight chapters including One-pot Ideas, Family Fare, Perfect
for Parties and Happy Endings, Good Food No Fuss contains a wide
range of recipes for any occasion, many of which have featured in
大象传媒 Good Food Magazine. Whether you choose a Spicy Lamb Hotpot to
feed the family, a romantic Sole Veronique to share with a loved
one or a dinner party dessert of Peppered Pears in Red Wine, all
the recipes are short and simple, and guaranteed to banish kitchen
commotion! While the emphasis is very much on simple good food,
Anne also includes familiar ideas with a more unusual twist, such
as Roast Cod with Tropical Fruit Salsa and Moroccan Crown Roast
of Turkey.
Illustrated
with photos from some of the UK's top food photographers, Good Food
No Fuss proves that you can save time in the kitchen without compromising
on quality and flavour.
Anne
Willan is well known on both sides of the Atlantic as a leading
authority on cooking, with over 35 years' experience as a teacher,
cookbook author and food columnist. She founded La Varenne, the
noted French cookery school, in 1975 and directs its programmes
at the Chateau du Fey in Burgundy and at The Greenbrier resort in
the USA.
Named
Teacher of the Year by Bon Appetit magazine, and a recipient of
awards in Britain, France, the USA and Australia, Anne has written
a wide range of internationally published cookbooks. She won the
Guild of Food Writers Award with Cooked to Perfection and was awarded
the Andre Simon Award for French Regional Cooking.
Published:
4 September 2003
Price: 拢16.99
ISBN: 0563 48816 6
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