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Product Description
Product Description
marie claire Cuisine is the ultimate companion for the time-poor home cook who wants light and healthy food that appeals to the eye as well as the palate. Cooking fresh ingredients simply is the essence of Michele Cranston's philosophy, and in this book, she equips cooks of all skill levels with all the basics from breakfast to dessert. Key points: extensive collection of basic recipes and techniques, from scrambling eggs to making meringues; an essentials section within each basic section provides key information on fresh ingredients, luxury pantry items and flavour combinations; covers food for every occasion including afternoon tea and cocktails as well as breakfast, lunch and dinner.
About the Author
Michele Cranston has been cooking and styling for 20 years in a career that has spanned work as a chef, creative caterer and writer. Her work has appeared in wallpaper* and The New York Times. Michele's unique style demonstrates a lover of fresh, clean flavours, crisp textures and a strong sense of colour and design. The chance to place her food in context in the marie claire books brings together her background in visual art and her passion for food.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
I give this book 5 stars because it is great.
However, buyers beware that this book has already been printed as 'Kitchen' which I already own. Given the choice, I'd recommend buying Kitchen because the book is bigger i.e. larger pages = larger text & images.
I'm hoping Amazon will amend the listing so that other buyers don't make the same mistake as me.
However, buyers beware that this book has already been printed as 'Kitchen' which I already own. Given the choice, I'd recommend buying Kitchen because the book is bigger i.e. larger pages = larger text & images.
I'm hoping Amazon will amend the listing so that other buyers don't make the same mistake as me.
Format:Hardcover
I'd been looking through an Ottolenghi cookery book because I wanted to make some of his lovely rice dishes that have vegetables in them -- wanting substitutes for stodgy potatoes or just plain brown or white rice as an accompaniment to meat and fish. Marie Claire Cuisine offers these plus inventive Spring/Summer salads, and quite a few Asian style dishes with chicken, shrimp, squid or beef. The illustrations are to die for and a great enticement to try the dishes. I've made the fennel and grapefruit salad (p.130) twice with the suggested accompaniment of cold sliced pork roast. It was delightfully different and refreshing for Spring. It's a beautiful book and is responsive to the way many of us want to eat now -- light, fresh and using creative combinations of vegetables, fruit and Asian spices.
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