Award-winning English country chef Tessa Bramley has created 30 delicious recipes for slow-cooked casseroles, braises, and pot-roasts. Inspired by tradition, then given a contemporary twist, Casseroles includes a wide range of recipes for Fish and Shellfish, Poultry, Meat, Vegetables, and even Desserts, all photographed by up-and-coming young food photographer Craig Robertston. Recipes range from Oven-Baked Chowder to Pot-Roasted Chicken with Saffron and Lemon, from Asian Pork with Tamarind and Star Anise to Boston Baked Beans with Honey-Sesame Glazed Carrots. For something sweet, try tangy Slow-Cooked Lemon Cream with Praline Crisps or elegant Pears in Port with Juniper and Ginger. Whether you want to cook a satisfying supper for the family or to create something truly delicious to impress your friends, Tessa's wonderfully simple-to-prepare recipes are the answer.
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Tessa Bramley is chef-patron of the Michelin-starred restaurant The Old Vicarage in the village of Ridgeway in Sheffield. She is the only woman in England to hold a Michelin star and is renowned for her innovative menus, inspired by traditional cooking. Tessa writes for the Yorkshire Post and contributes regularly to other newspapers and magazines. She starred in Kit Chapman's book Great British Chefs 2 and has written several of her own books, including The Instinctive Cook. In addition, Tessa has also presented three TV cooking series, including Tessa's Taste Buds for the Carlton Food Network channel, in which her warm and easy style make her perennially popular.
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