Hugh Fearnley-Whittingstall Collection 3 Books Bundle (River Cottage Light & Easy: Healthy Recipes for Every Day, River Cottage Veg Every Day! (River Cottage Every Day), Hugh's Three Good Things)

 
9789325954090: Hugh Fearnley-Whittingstall Collection 3 Books Bundle (River Cottage Light & Easy: Healthy Recipes for Every Day, River Cottage Veg Every Day! (River Cottage Every Day), Hugh's Three Good Things)
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Hugh Fearnley-Whittingstall Collection 3 Books Bundle includes titles : River Cottage Light & Easy: Healthy Recipes for Every Day, River Cottage Veg Every Day! (River Cottage Every Day), Hugh's Three Good Things Description :- River Cottage Light & Easy: Healthy Recipes for Every Day Ever lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn't have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots. River Cottage Veg Every Day! (River Cottage Every Day) Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice. Hugh's Three Good Things How often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly.

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