The Kitchen Revolution
A Year of Time-and-money-saving Recipes
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Kitchen Revolution by Rosie Sykes
Book DescriptionTired of deciding what to cook? Want to maximise your meals, with minimum time in the kitchen? Recent surveys have shown that around a third of the food produced in the UK for human consumption ends up in the bin. This means that every adult is wasting hundreds of pounds-worth of food a year! So the time is right for a kitchen revolution. This is the life-saving cookbook you've been waiting for - home cooking using fresh, seasonal produce, with weekly planners, recipes and shopping lists that will enable you to maximise the weekly shop for you and the family. It's the 'back to basics' approach, minimising waste through thoughtful shopping and a little preparation.Each week, you'll have the opportunity to cook: Big Meal from Scratch - a delicious, filling meal for the whole family, e.g. poached chicken with elderflower and new potatoes; Something for Nothing - two easy meals that use leftovers in a tasty and inspiring way, e.g. new potato, asparagus and egg salad; Seasonal Supper - a quick, simple supper made from seasonal ingredients, e.g. spiced grilled lamb chops with radish and orange salad; Larder Feast - for when the fridge is bare, a whole meal just from store cupboard ingredients, e. g. beef and mushroom stroganoff; and 2 for 1 - a comforting meal that freezes well so that you can eat half immediately, and store half in the freezer, e.g. oriental pork and spring onion dumplings.Using this fantastic system, Rosie Sykes, Polly Russell and Zoe Heron have come up a recipe for every single day of the year. With foolproof recipes for every kind of occasion, they'll guarantee that you're making the most of your cooker, fridge, freezer and store-cupboard to create healthy and economical meals.
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Book DetailsISBN: 9780091913731
(253mm x 197mm x 36mm)
Imprint: Ebury Press
Publisher: Ebury Publishing
Publish Date: 5-Jun-2008
Country of Publication: United Kingdom
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Author Biography - Rosie Sykes
Rosie Sykes has cooked in the kitchens of some of the UK's most celebrated chefs and ran her own gastropub. She also wrote for the Guardian's Weekend magazine as the Kitchen Doctor. Polly Russell has cooked in restaurants around the world, worked as a product developer for Marks & Spencer and is continuing her PhD research on food and the politics of identity. Zoe Heron is a senior director and producer for the BBC. Zoe has tested and helped to develop the recipes for The Kitchen Revolution, which has changed her culinary life.
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