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Eating in with James Martin

Author: James Martin
Publisher: London : Mitchell Beazley, 2004.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

James Martin shows home cooks how to make delicious, sexy food without wasting money or time. With a no-fuss approach, he offers handy hints and cooking shortcuts.

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Document Type: Book
All Authors / Contributors: James Martin
ISBN: 184000973X 9781840009736
OCLC Number: 56462699
Notes: Originally published: 1998.
Includes index.
Description: 144 pages : illustrations (chiefly color), portraits ; 27 cm
Contents: Foreword; Introduction; Chapter one; Finger Food; Includes deep fried parsnip chips; red onion and creme fraiche tart; baba ganoush; devils on horseback; sun-dried tomato tapenade with breadsticks; and tempura squid with pepperonella; Chapter two; Light Meals; Includes caesar salad; one-minute chilled tomato soup; pasta with pesto; linguine with roast figs and herbs; cod with cumin and coriander lentils; and seared salmon with lime, coriander and tomato salsa; Chapter three; Supper parties; Includes char-grilled smoked salmon with rocket and Parmesan; granny's yorkshire pudding with onions; paillard of chicken with mozzarella, prosciutto and sage; grilled pork with a spicy borlotti bean, pancetta and cabbage stew; vanilla creme brulee; and coffee 'mushrooms' with cardomom; Chapter four; Dinners for Two; Includes thyme-steamed mussels with hot sourdough bread; red mullet with deep-fried rocket and toasted sesame seeds; roast marinated duck breast with a chicory tarte tatin; cheat's ten-minute strawberry gateau; and white chocolate, whisky and croissant pudding; Chapter five; Breakfast; Includes char-grilled peaches with amaretto and basil; hot pancakes with black cherries, berries and vodka; hot chocolate brioche with raspberry and fig jam; and scrambled eggs with green chilli and crispy serrano ham; Ingredients and equipment; Index
Responsibility: James Martin.

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undoubtedly James Martin is the chef to watch: young, enigmatic, imaginative and most importantly a top-class cook" Antony Worrall Thompson

 
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