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Simple Food [Hardcover]

Jill Dupleix
5.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £19.99
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Book Description

10 May 2002
This is a modern recipe collection for people who love real food, simple ingredients and fast preparation. Jill Dupleix's innovative recipes are based on fresh, natural ingredients and effortless culinary techniques, requiring only the most basic kitchen tools and without lengthy ingredients lists and time-consuming methods. Ideas for simple starters include coconut prawns with chilli or spiced quail's eggs, while a simple brunch could feature figs and baked Ricotta or Amish pancakes. For a simple lunch why not try Parmesan lamb cutlets or red mullet with vine leaves? And for a simple dinner, roast pesto chicken or Chinese ginger fish? Separate chapters for each main meal of the day each feature numerous simply-prepared recipes - together with delicious ideas for quick and simple salads, sweets and party dishes.

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Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd (10 May 2002)
  • Language: English
  • ISBN-10: 1903845386
  • ISBN-13: 978-1903845387
  • Product Dimensions: 27.2 x 22 x 2.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 227,052 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description


Simple to cook, simple to prepare is the ethos behind "Simple Food". Take half a dozen or so ingredients, mix them together and within half an hour you have a tasty yet simple dish to savour. Mouth-watering photographs of a calibre not often seen accompany the lively text - both by the talented Jill Dupleix aka "The Times Chef". The close-up shots look almost as though the food is actually in front of you, they make your nose twitch desperate to smell its scent, so realistic are they. These are accompanied by easy-to-understand recipes that vary from the simplistic grilled courgette salad, Catalan tomato bread and spiced quail eggs to the slightly more complex little egg and ham pies, Spanish meatballs and parmesan lamb cutlets. Complex is an exaggeration though, all the recipes only take half an hour or less to prepare and cook ensuring you more time to eat, drink and enjoy without the worry of cooking. Interspersed between each chapter are double-page spreads of suggestions for particular ingredients such as herbs, tomatoes and onions, all offering quick tips and easy to throw together recipes. Deserts such as rhubarb sponge pudding, banana ice-cream and chocolate bourbon balls will whet even the most savoury of appetites. From snacks, brunches, lunches, dinners and suppers, all are enthusiastically embraced and served up in a new simple way - made simpler yet more exotic - drawing on Jill's vast experience in the cooking industry. For anyone looking for an easy life yet wanting delicious home-cooked food, look no further. - Lucy Watson

About the Author

As food editor for the Sydney Morning Herald and The Melbourne Age, and the author of ten cookbooks, Jill Dupleix was, and still remains, Australia's most exciting and trusted food writer. Now, as The Times Cook, she continues to inspire and motivate with her simple take on good cooking and her vivacious photographs in the pages of The Times Weekend every Saturday. Her irresistible recipes and lively writing also appear in the pages of Eve, Food & Travel and Australian Gourmet Traveller.

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Customer Reviews

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Most Helpful Customer Reviews
63 of 66 people found the following review helpful
5.0 out of 5 stars Elegant Simplicity 16 July 2002
I confess I'm a long-time fan of Jill Dupleix. Her approach to cooking is best decribed as sane, reminiscent of Nigel Slater but less verbose and - dare I say it - a little more specific in her instructions.
I gave up attempting fancy food years ago. For that you go to restaurants that employ kitchen brigades to peel the grapes. But I refuse to insult my palate - not to mention my digestion - by resorting to pre-prepared concoctions full of mystery substances derived from coal tar.
I like honest food, sensibly cooked from quality ingredients (which can certainly include tinned tomatoes and bought puff pastry). I adore Jill Dupleix.

Simple Food (illustrated with rather good photographs by the author) is a wee ripper! None of the recipes involves exotic ingredients or fussy, fiddly preparation. Most are fairly quickly cooked, though that isn't the real point. The real point is tasty, stress-free food.
I mean, what could be simpler than her Tuna and White Bean Toast?Just whiz up a tin of tuna in oil with a tin of cannelini beans, anchovies, pepper and lemon juice. Serve on garlic and olive oil toasted sourdough. Sunday lunch in minutes, and it's absolutely delicious! (And good for you, if the nutrition police are lurking under the kitchen table...)
As well as recipes Simple Food offers a lot of useful suggestions (things to do with tomatoes, things to do with spices, and so on). This is a book for people who enjoy good tucker in the modern style, but who have better things to do than slave over a hot stove.
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Format:Hardcover|Verified Purchase
Just buy it for the Crash hot potato recipe - though I omit the fennel seeds as it is a bit too much of an overkill and the simplicity against the results does not need spices or herbs as far as my taste goes - simple food, nice to follow instructions and well within my small abilities
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7 of 11 people found the following review helpful
5.0 out of 5 stars Simply Fantastic 14 May 2005
By A Customer
This is a great coffee table cook book.
The photography makes your mouth water and the recipes are straightforward and produce excellent results. Simple food presently magnificently.
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Most Helpful Customer Reviews on (beta) 4.3 out of 5 stars  3 reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars The Best 4 Nov 2002
By Vickie Gregg - Published on
I purchased this cookbook when I was on vacation in Montreal. It quickly became my favorite cookbook once I was home and started trying the recipes. Ingredients are easy to find and the combinations are great. Most every recipe I have tried was very fresh and complex at the same time. I had one glitch on the baked spaghetti which we found a little bitter. But the fish, beef, potatoe recipes are GREAT! The beef with shallots and the swofdfish recipe are especially wonderful.
1 of 1 people found the following review helpful
5.0 out of 5 stars Jill's the greatest! 19 Aug 2010
By Shortrib - Published on
I have this book and another one called Take Three (about cooking with three ingredients). Great photos, no-fuss(quick) methods, available ingredients. And an enthusiasm for food that's contagious. And of course, the recipes taste great. Her Spanish Meatballs recipe and Caramel Salmon and Lime are standards in our household. I'm thinking now about her latest featuring healthy eating... I'm also a big Nigel Slater fan...
3.0 out of 5 stars great book - very used 20 Dec 2013
By Christie Hoagland - Published on
Format:Paperback|Verified Purchase
I bought this for my daughter-in-law as I love my copy. It was supposed to be in "very good" condition. More like "okay" would have been truer. Obviously well used... which is fine.
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