This book is all about creating beautiful and delicious food...without stress and without fuss. Marco Pierre White serves up more than 100 recipes and shows the home cook how to get big flavours from store-cupboard ingredients.The book has sections for starters, shellfish, fish, meat, poultry, desserts, and Marco uses bottles, jars and packets to make divine sauces, syrups and dressings. Olive oil, honey, mustard, soy sauce, vinegar, Hellmann''s, Heinz and Knorr - they are all on the lists of ingredients here. And the three main ingredients of Marco Made Easy are: Simple, Fast and Fun. ''It''ll take longer to wash the dishes,'' he says, ''than it will to make them.''Tomato ketchup helps to make Salmon Ketchup; that bottle of Lea and Perrins brings life to the sauce for peppered steak; and beef casserole is transformed by a can (or two) of Guinness mixed with a carton of prune juice. Desserts, too, require little skill. Jamaican Mess, made with bananas, shop-bought custard and Carnation
Pris: kr 299.00 fra Norli
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Fantastic traditional home-cooking recipes to tie in with Marco Pierre White's prime-time ITV series From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of...
kr 349.00
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The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White
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<p>Once in a blue moon a book is published that changes irrevocably the face of things. <i>White Heat</i> is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks...
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Sail away on your Canary Islands cruise with this handy, pocket-sized, authoritative guide, packed with Insider Tips. Simple, clear and informative, this handy, pocket-size guide is perfect to pop in a pocket or handbag and comes with 2 easy-fold, pull-out...
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