Three
Three
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"Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere." – Diana Henry
"Once again Selin has created a truly impressive mouth-watering entity. It''s fabulous and well-written, thoughtful and generous in its information." – Peter Gordon
Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast – the fundamental building blocks that will transform a modest dish into the star of the show.
Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centerpiece to blow your guests'' socks off, there''s something for all occasions.
Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food – alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.
Selin''s recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
"Once again Selin has created a truly impressive mouth-watering entity. It''s fabulous and well-written, thoughtful and generous in its information." – Peter Gordon
Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast – the fundamental building blocks that will transform a modest dish into the star of the show.
Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centerpiece to blow your guests'' socks off, there''s something for all occasions.
Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food – alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.
Selin''s recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
