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Cook This Book: Techniques That Teach and Recipes to Repeat

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Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Molly's flavors in all recipes I have made from her (including online recipes) are so freaking balanced it's insane. But this is more than a collection of recipes: it teaches you the invaluable superpower of improvisation through visually compelling lessons on such topics as the importance of salt and how to balance flavour, giving you all the tools necessary to make food that tastes great every time.

I LOVE lacinato kale but at least for me in the time given in the recipe, it just didn't soften much in the broth. The introduction and recipes themselves were very much set up in an "explain it to me like I'm 5" way, which was probably tedious for some people and made me (a dummy) stoked. The topping is lighter and a little crispier than an oat-based topping, but the corn flakes did not stand out in the finished product like I had hoped they would. When she’s not writing books, Molly hosts a subscription digital recipe club, The Club, where she drops new recipes weekly for her fans.When I eyeballed the recipe I was concerned - brown sugar and 450F heat for one hour I felt, did not bode well. I've loved all of the recipes I've chosen to make so far (of course, I didn't choose to make any that didn't naturally appeal to me). Pork Sausages with Mustardy Lentils and Celery” really worked for me because the celery was sliced *very* thinly and tossed with lemon, parsley, and oil, a slightly tart and crisp relish.

Has a nice spiceyness to it, and the celery with the peanut butter kind of reminded me of my favourite snack! g. Diana Henry has a few that remind me of this one) -- C did remark that perhaps the yogurt made things a little more moist. There are photos of every recipe and my finished dishes have mostly looked liked the photos - possibly because of that filter? I like the raw carrots more now than I did previously: trick is to slice very thin and let marinate in the dressing.I love Alison Roman’s grilled carrots with cotija and lime; I love tahini-glazed carrots: I just love roasted carrots. Whether you’re a novice or a pro, Molly makes you think about cooking in an exciting and modern way that is foolproof and easy to follow.

I rarely cook with lamb (it seems a bit cruel, and sometimes the taste is off-putting, and it’s really expensive), but I went out of my comfort zone and made the minty lamb meatballs with crispy cabbage and tahini, surprised at how well it came out (and how fancy my husband and I felt eating it! At 30 mins my onions were intensely searing in a dry pan as the juices hadn’t released from the chicken yet. It includes things that aren't often found in cookbooks, like how the brain perceives flavors and how to balance those perceived flavors to the max.We added the off-white colour to soften the contrast and to create a smooth bond between the blue, yellow and red. It’s more appropriate for posters trying to catch your attention across a busy subway station, not for conveying detailed, nuanced information. There are also run-on sentences and comma splices which sounds pedantic but absolutely infuriates me when reading something that has been professionally edited and published. The educational bits at the beginning and end explain everything I’ve been trying to learn from online recipes for the past year or so, when I got into cooking for myself.

I’m also such a picky person and this book(and Molly in general) has introduced me to a bunch of ingredients I usually would stay away from. I hated eggs for the first 30 years of my life and have tolerated them for the past 15, but now I actually like them. Learned quite a bit in the intro section prior to the recipes, and inspired to try some of these (I marked down about 10-15 I’d like to try). don’t even get me started about those innovative QR codes: all my technique-related fears, gone with a vid. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.The earthiness from the roasted root vegetables and the punch of acidic, fresh flavor from the lime and other seasonings worked so well together. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavour with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and, of course, her signature Cae Sal. Max La Manna, low waste chef and climate activist, bridges the gap between vegan food and waste-free cooking - inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in the kitchen and in our daily routines.

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