One Knife, One Pot, One Dish: Simple French cooking at home. This item is unavailable.One Knife, One Pot, One Dish: Simple French cooking at home

Celebrated French chef Stphane Reynaud presents a compendium of modern French recipes in his latest cookbook One Knife, One Pot, One Dish. Stphane Reynaud is back on the food scene specifically the London-food scene, having opened his restaurant Tratra in Shoreditch this April which serves traditional French food with a twist. In this highly-anticipated cookbook, Stphane instils the same attitude into his recipes, putting modern, delicious French dishes on the table. Paired with stunning photography, One Knife, One Pot, One Dish contains more than 160 recipes with dishes for fish, meat, egg, cheese and vegetables that are perfect for friends and family. These recipes are simple, accessible and contain fresh ingredients that can be put together without a fuss and can happily simmer away in the background so you can concentrate on relaxing rather than getting all hot and bothered in the kitchen. Ranging from Stphane's Salt-crusted sea bass with basil and dill, One-pot lamb shoulder casserole with carrots and onions to Baked cauliflower with lemon mascarpone and Pineapple clafoutis, One Knife, One Pot, One Dish puts French cooking back on the menu for anyone and everyone.

Stephane Reynaud is a renowned French chef and cookery writer who opened his first UK restaurant Tratra in Shoreditch's Boundary hotel, in April 2017. He won the 2005 Grand Prix de la Gastronomie with his book Pork & Sons. His other books include Terrine, Ripailles, Rotis, Stephane Reynaud's 365 Good Reasons to Sit Down to Eat, Stephane Reynaud's Pies and Tarts, and The Book of Tripe. Stephane has appeared on BBC One's Saturday Kitchen and his books have featured in The Observer, The Times, The Guardian, The Telegraph, BBC Good Food, Jamie, Waitrose, and many more.