Jenny White (2)
Autor(a) de Best Ever Three & Four Ingredient Cookbook
Para outros autores com o nome Jenny White, veja a página de desambiguação.
About the Author
Jenny White has a classical background in cooking and trained at the Tante Marie School. She worked as Deputy Food Editor for both BBC Vegetarian Good Food and Prima and is now a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness and Ready mostrar mais Steady Cook mostrar menos
Obras de Jenny White
Vegetarian Recipes with Just 3 or 4 Ingredients: 170 simple, speedy dishes from soups and appetizers to light lunches… (2011) 7 cópias
Just Three Ingredients: 200 Fabulous Fuss-Free Recipes Using Just 1, 2 or 3 Ingredients. With 750 Step-by-Step… (2009) 6 cópias
500 Recipes Three and Four Ingredients: Delicious, no-fuss dishes using just four ingredients or less, from breakfasts… (2009) 6 cópias
Easy Meals with Just 3 Ingredients: 75 Simple Step-by-Step Recipes for Delicious Everyday Dishes (2005) 5 cópias
400 Three & Four Ingredient Recipes: Fuss-free, fast and frugal - fabulous breakfasts, appetizers, lunches, main meals… (1999) 4 cópias
Three Ingredient Entertaining: 85 simple recipes for stress-free cooking, shown step by step in over 500 photographs (2005) 2 cópias
Etiquetado
Conhecimento Comum
- Sexo
- female
Membros
Resenhas
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Associated Authors
Estatísticas
- Obras
- 18
- Membros
- 235
- Popularidade
- #96,241
- Avaliação
- 3.8
- Resenhas
- 1
- ISBNs
- 93
- Idiomas
- 5
She directed me to the vegetarian cookbook section. Her words were something along the lines of "the food is so bland and boring, they have to do something to make it palatable." I initially looked at vegetarianism for dummies, but I'm definitely not looking for a new lifestyle, so I continued looking. I found this book; the title sounded perfect! I've always preferred simple dishes. If you have too many ingredients, the flavors tend to go to war with one another, and it makes it difficult to pinpoint what exactly it is you do/do not like about a certain recipe. So I bought this book and began experimenting.
The way the author scrunches imperial and metric units together makes it a bit difficult to read, but other than that the recipes are pretty straight forward. Some of the terms need to be converted to "Americanese" (e.g. "knob" of butter). But they're pretty simple to figure out.
I'll review each recipe individually as I try them:
Onion Cake
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