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eBook Hugh's Three Good Things ePub

by Hugh Fearnley-Whittingstall

eBook Hugh's Three Good Things ePub
Author: Hugh Fearnley-Whittingstall
Language: English
ISBN: 1408828588
ISBN13: 978-1408828588
Publisher: Bloomsbury Publishing; 42698th edition (April 14, 2015)
Pages: 416
Category: Cooking Methods
Subcategory: Food, Drinks
Rating: 4.1
Votes: 964
Formats: mbr docx doc mobi
ePub file: 1135 kb
Fb2 file: 1937 kb

Hugh Christopher Edmund ll (born 14 January 1965) is an English celebrity chef, television personality, journalist, food writer and campaigner on food and environmental issues.

Hugh Christopher Edmund ll (born 14 January 1965) is an English celebrity chef, television personality, journalist, food writer and campaigner on food and environmental issues.

Hugh ll is a writer, campaigner and lead personality in the River Cottage. See actions taken by the people who manage and post content. Page created – 24 September 2012.

Hugh's Three Good Things has been added to your Cart. Hugh ll is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the André Simon Food Book of the Year (three times), the Michael Smith Award (twice) and, in the US, the James Beard Cookbook of the Year.

Hugh's Three Good Things book. Another delicious cook book from Hugh ll. This one propounds the idea that a really tasty dish should compromise only 3 major ingredients. I got a number of excellent ideas from this book which I will be putting into practice as soon as I can.

Город: LondonПодписчиков: 114 ты. себе: News & Views from Hugh Fearnley-Whitting. себе: News & Views from Hugh ll & his team on Hugh’s advocacy, environmental & charity work- conservation, waste, food, farming & public health.

Hugh's Three Good Things by Hugh ll (Hardback, 2012). His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award (twice) and, in the US, the James Beard Cookbook of the Year.

Hugh's Three Good Things: A bitter-sweet salad with a novel blend of savoury flavours, with the . Hugh ll's meringue, coffee and blackcurrants recipe. About 26 results for Hugh's three good things on a plate.

Hugh's Three Good Things: A bitter-sweet salad with a novel blend of savoury flavours, with the black pudding adding rich overtones. Published: 11:59 PM. Hugh ll's chicory, peaches and black pudding recipe. Hugh ll's brandade, tomatoes and toast recipe. Published: 11:58 PM. Hugh ll's beetroot, mozzarella and balsamic vinegar recipe.

Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious . Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh ll has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.

Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts.

How often have you wished there was a magic formula to simplify cooking? Well, there is. Put three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.

Hugh has used the formula of three to create more than 175 recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; eggplant, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, zucchini and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and cookies . . . The list goes on.

With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.

Malak
After many years in the kitchen, I find Hugh's approach both refreshing and inspirational. His recipes, and they should really be considered suggestions, not formulae, are well conceived, easy to follow, presented beautifully, and rife with possibilities for exploration.

This is a wonderful book, well worth the purchase price. If not approached as the Gospel According to Hugh, but as a few hundred pages of inspiration, it's worth ten times the price. His writing is straight-forward and approachable, without being mundane, and the food that comes from riffing on his ideas is nothing short of brilliant.

I've got a library full of cookery books, and have read them all. This is one of very few that I would suggest to cooks at all levels. If you're a beginner, you'll need to spread your wings a bit, perhaps looking up some methods in more conventional books, but the efforts will be well rewarded. If you're a seasoned pro, get over yourself, and enjoy the return to simplicity. Sometimes, the best things are not the most complicated. If you love cooking at any level, you'll find a lot here to feed you.
Zulurr
I love the content here - great, simple recipes for fresh and interesting food. Hugh always provides recipes that are well balanced for my kind of cooking - simple enough to be feasible for rushed meals after work, complex enough to be fun to make and consume, and providing great ideas as a basis for further exploration. I also love the continuing focus on fresh produce and sustainable food.

However, the Kindle edition has a few big lapses. Mostly, there is no table of contents! The (graphical) contents from the book is included, but it doesn't actually link to anything - and it's not even linked from the usual Kindle "contents" menu item. In fact at first glance it seems there are no useful links at all, apart from a few random ones in the introduction. There isn't even a way to navigate to the main sections of the book, apart from manually bookmarking them yourself.

Thankfully, there *is* a way to use this book - hidden away near the end, there's an excellent index, with links to all he recipes by ingredient. I only found this by accident - you have to search for it yourself, and then bookmark it (it's location 5062 in my copy) - once you have this as a starting point, the book becomes useful for more than just light reading.

For the price we pay for the Kindle edition, this seems a terrible omission.

Note - I've mostly been reading this via the Kindle app on my tablet, but it also looks pretty good on my vanilla Kindle, though of course you lose the pretty graphics, and the index links are harder to follow.
olgasmile
I am a die hard fan of Hugh's approach to cooking and well, life really. I had searched for this book in hardback for a while because I tend to enjoy cookbooks as pleasure reading just as much as useful instruction, but I could not find it for a price I was willing to pay. After watching the River Cottage Veg series I realized I had to have it in some format or another, so I decided to download the Kindle edition. The writing is simple and clear, the recipes are easy to follow and quick to assemble and the pictures are absolutely gorgeous. After paging through the whole thing a couple of times I realized the big benefit of having it on kindle is that I can read a cookbook on the bus and no one has to know. :)
Inth
Hugh Fearnley-Wittingstall is a superb chef and teacher. I have three other of his books, all superb. This one confirms what I have thought myself, that truly delicious, beautiful dishes are basically made of three basic elements. Hugh explains this then shows it.
Lemana
Excellent book - had it out from Library 3 times then decided I had to have my own copy as recipes were easy, delicious and the ingredients were simple and healthy.
Its even good to look through the book for inspiration for delectable morsels for quick healthy meals. Recommended as a must have !
Qumen
I love this. Delicious, inspiring, unpretentious food ideas. As a fairly inexperienced cook with about twelve recipes I more or less know, I find this book a great springboard for new ideas. The idea of reducing recipes to threes helps to demystify the process and make the idea of my cooking great everyday food seem more achievable and less daunting. Lovely presentation and style. Well worth getting.
Dakora
Yes, yes and yes! Such a very inspiring cookbook. Thank you HFW - sensational as always.
yeah good simple recipes, easy to follow. you can always rely on Hugh.....
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