Cooking Without Fuss: Stress-free Recipes for the Home-cook

by JonnyHaughton (Author)

• Used

  Paperback
  2007

  $3.25

  'Cooking Without Fuss' is about bringing people back into the kitchen with thought-provoking and brilliantly simple recipes. Cooking doesn't have to be stressful, as long as you are organized.

  Haughton cooks professionally at The Havelock Tavern - the acclaimed gastro-pub in west London. These quick to prepare and satisfying recipes derive from The Havelock's menu of Modern British dishes. They include winter-warming dishes such as Pot-roast chicken with Leek and Anchovies, delicious tarts including Crab, Tomato and Saffron and indulgent family puds such as Steamed Pecan and Maple and Norfolk Apple and Treacle Tart. The book also features perfect side dishes including The Havelock's chips, famed for being the best in London.

  The book includes advice on traditional cooking principles, menu balancing and cooking for crowds. It encourages readers to cook with enjoyment and ease.

• Used

  Hardcover
  2005

  $3.25

  There's not enough cooking going on - too many people have allowed themselves to be seduced by labour-saving ready-cooked meals. 'Cooking Without Fuss' is about bringing people back into the kitchen with thought-provoking and brilliantly simple recipes. Author and professional chef Jonny Haughton believes cooking doesn't have to be stressful, as long as you are organised. Throughout the book the emphasis is on recipes which are both quick and satisfying to prepare and which offer delicious, proven results. Haughton cooks professionally at the Havelock Taven - an acclaimed gastro-pub in West London. The recipes derive from The Havelock's menu of Modern British dishes. Its philosophy has always been to serve good home-cooking with an extra edge. The tried and tested dishes are guaranteed to succeed and don't rely on specialist equipment or require a high level of skill. It's the sort of food you would like to cook at home if only you had the time or inclination to do it - food that just tastes good. To accompany the recipes, the first part of the book concentrates on building core skills and how to stock and equip the kitchen. There is advice on traditional cooking principles, menu balancing and cooking for crowds and how to get organized before you start cooking. This is a book that encourages readers to cook with enjoyment and a minimum of stress - a must for every home-cook's (and would-be home cook's) bookshelf.