Three: Acid, Texture, Contrast - The Essential

"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.

Selin Kiazim is the chef-director of Oklava restaurant in Shoreditch, London. She worked with Peter Gordon at his acclaimed Providores restaurant before becoming head chef at his restaurant Kopapa in Covent Garden; she opened Oklava in 2015. Selin is a vocal spokesperson for women in the hospitality industry and has appeared on BBC1's Saturday Kitchen as well as Great British Menu in 2017. She is the author of Oklava; this is her second book.