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Simple: The Easiest Cookbook in the World

Simple: The Easiest Cookbook in the World - Hardcover

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Availability:In StockContributor:Jean-Francois Mallet (Based on a Book by)Series:SimplePublish date:2016-09-27Pages:400
Language:EnglishPublisher:Black Dog & Leventhal PublishersISBN-13:9780316317726ISBN-10:316317721UPC:9780316317726Book Category:CookingBook Subcategory:Courses & Dishes, Methods, Regional & EthnicBook Topic:Quick & Easy, FrenchSize:9.90 x 8.10 x 1.80 inchesWeight:4.1028Product ID:SCR043BVSB
International bestseller!

With 200 quick and easy recipes -- each with four steps or less and fewer than six ingredients -- this "cookbook sensation" (The Wall Street Journal) will be your new go-to for everyday meals.

Simple: The Easiest Cookbook in the World answers the perpetual question, "what should I cook?" Packed with 1,000 photographs and dozens of appetizer, lunch, and dinner ideas, this easy-to-follow cookbook will have you enjoying a meal in minutes.

With basic flavors and fresh ingredients, chef, food photographer, and cookbook author Jean-Françs Mallet helps anyone, the novice and gourmand alike, prepare tasty time-saving meals. His "at-a-glance" approach will change your relationship with your kitchen. Each recipe includes two to six ingredients and fewer than 4 steps. You'll find yourself whipping up dishes as varied as:
  • Mozzarella and Fig Skewers
  • Sausage, Rosemary, and Lemon Mini Pizzas
  • Parmesan Chorizo Muffins
  • Spaghetti Bolognese with Crab
  • Peanut Chicken Saute
  • Flank Steak with Crispy Shallots
  • BBQ Pork Spare Ribs
  • Jumbo Shrimp Curry
  • Swordfish Kebabs with Saffron
  • Nutella Bake
  • and 190 more!
Language:EnglishPublisher:Black Dog & Leventhal PublishersISBN-13:9780316317726ISBN-10:316317721UPC:9780316317726Book Category:CookingBook Subcategory:Courses & Dishes, Methods, Regional & EthnicBook Topic:Quick & Easy, FrenchSize:9.90 x 8.10 x 1.80 inchesWeight:4.1028Product ID:SCR043BVSB
Jean-Françs Mallet, a trained professional chef as well as a talented photographer, has worked with some of the biggest names in cooking, including Joel Robuchon, Michel Kenever, and Michel Rostang. His work has appeared in magazines including Saveur, Elle, and Gourmet, and he is the author of more than two dozen cookbooks. He lives in France.
Publisher: Black Dog & Leventhal Publishers

Contributor(s)

Jean-Francois Mallet (Based on a Book by)

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