Three & Four Ingredients

This comprehensive book offers an innovative approach to food that is perfect for today’s busy modern cook and shows how to achieve maximum flavour with minimum effort. Every recipe tastes sensational but requires just three or four ingredients, which saves time on the kind of planning, shopping and preparation that you would normally expect to spend on creating such memorable meals.

The book opens with an introduction to the minimalist kitchen, explaining the basics of making fabulous, fuss-free food with the fewest possible but freshest available ingredients.

Then in the main section recipes are divided into 20 easy-to-use chapters, and there is something suitable for all occasions, from fast breakfast bites, tasty appetizers and dips, snacks and sweet teatime cookies, to main meals that cater for fish and meat lovers, and vegetarians.

There is a colour photograph of every finished dish, with easy-to-follow illustrated step-by-step instructions to ensure perfect results every time. A complete nutritional breakdown of every recipe is also included, which details calories, carbs, fat and salt so you can plan meals for any kind of diet.

Quick dishes include stuffed baby squash, or chicken escalopes with lemon and Serrano ham that can be assembled in minutes. For those with a sweet tooth, there are four chapters filled with indulgent delights such as passion fruit creams and chilled chocolate and espresso mousse. With special sections on baking wonderfully aromatic breads and making sweet and savoury preserves and pickles, there is a recipe for all kinds of simple, but scrumptious, home cooking. Together with a superb selection of healthy juices and drinks there is a great recipe to either kick-start the day or wind down with at night.

Including recipes for every type of dining, from brunches, midday meals and simple suppers, to midweek family meals, buffets, relaxed al fresco dining and elegant entertaining, and beautifully photographed throughout, this is the one and only cookbook for anyone who loves good food, and demands superb results, but wants to spend less money in the market and less time in the kitchen.

About the Authors

Jenny White has a classical background in cooking and trained at the Tante Marie School. She worked as Deputy Cookery 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 Steady Cook. Jenny is also a food stylist and has worked on many cookbooks by highly esteemed authors.

Joanna Farrow worked as a food writer on women’s magazines for several years until her first child was born. Since then, she has worked freelance, contributing articles to various magazines and writing a selection of cookbooks on subjects ranging from fish and shellfish to children’s cookery, cakes and chocolate. She has a particular interest in sweet and decorative desserts and her extensive experience in cooking techniques from around the world ensure her recipes are as beautifully presented as they are delicious.