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COOKBOOKST-Z: 'Take 5' to 'Zombie' >  Take 5 Ingredients

 

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Take 5 Ingredients: 100 Delicious Dishes Using Just 5 Ingredients

 

by James Tanner


DESCRIPTION
TV chef and award-winning restaurateur James Tanner offers 95 easy and impressive recipes that really do only use five main ingredients in addition to three pantry staples of oil, sea salt, and pepper in his new book, Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients.

The dishes range from light lunches and simple snacks to hearty family favorites, mid-week meals, and sophisticated suppers. Perfect for all those with busy lives, the meals are designed so you can spend less time and money at the supermarket and less time in the kitchen. Using good-quality ingredients, James has a wealth of sensational recipes for starters, mains for all occasions and effortless entertaining, and includes ideas for soups, salads and vegetarian dishes.
Make dishes like:
· Crab Linguine with Basil, Lemon and Chile (using only lemon juice and zest, fresh linguine, fresh basil leaves, 9 ounces of crab meat, and 4 red chiles) for an easy weeknight dinner;
· Herb & Mustard-coated Lamb Rack for a romantic meal for two, easily assembled with two French-trimmed racks of lamb and some ground mustard with a delicious crust made with a brioche roll, fresh rosemary, and chopped parsley;
· Spiced Prime Rib for a family Sunday supper with only a couple of teaspoons of 5 Spice Blend, 4 tablespoons of black bean sauce, 2% pounds of prime rib, basmati or wild rice, and broccoli.

The specific chapters on breads and sauces contain classic rustic and whole grain breads. Mayonnaise and Salsa Verde. And, as with any good meal, the best is left for the end and the chapter. Final Flings, contains James's favorite desserts: Tarte Tatin, Honey Baked Figs, Gingernut and Mascarpone Cheesecake, plus many more.

Packed full of chefs tips and short-cuts, inspiring variations, and stunning food photography by Anders Sconnemann, Take 5 Ingredients is a modern twist on the classic ingredients book that will help any home cook to create exciting food as simply as possible.

ABOUT THE AUTHOR:
James Tanner has worked for the Roux brothers and Martin Blunos. In 1999, at the age of 23, James and his brother opened Tanners Restaurant in Plymouth, (which won AA Restaurant of the Year 2007-8) followed by The Barbican Kitchen in 2006.

He is the co-author of 'For Chocolate Lovers' and 'Ice Cream'. He is a regular on Ready Steady Cook, and appears on Saturday Kitchen, Something for the Weekend and This Morning. He was a regular chef on the BBC series Step Up to the Plate and Put Your Menu Where Your Mouth Is. He is also featured in the video for the England 2010 World Cup song. He lives in Plymouth, England.
 

 

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