The Commonsense Cook: Real Family Food Made Easy 
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 Colin Fassnidge knows good food. As a celebrated chef and popular television personality, he has built his reputation on delicious food and his distinctive no-nonsense advice for home cooks. When it comes to cooking at home, Colin believes it comes down to commonsense. Master the basics--a simple omelette, a failsafe pizza base, a green sauce that goes with everything, the perfect roast--and you have the foundations for countless meals. Embrace cheaper cuts of meat, minimize waste wherever possible, have a good stock of pantry staples and, whatever you do, don't throw out those delicious parmesan rinds! Turn leftovers into things of beauty. Create a simple yet show-stopping whole roasted cauliflower and turn the leftovers into a miso-based soup. A beef cheek pie filling doubles as a delicious pasta sauce when tossed through orecchiette. Choose your own ice cream adventure with the perfect base for many flavors. This is real family food made easy. Recipes include: Simple Sweetcorn and Bacon Fritters; Greens and Ricotta Turnovers; Roast Potatoes with Rosemary Vinegar; Super-crispy Tempura-style Fish with Mushy Peas; Salt-crusted Chicken; Milk-poached Pork Neck with Soft, Cheesy Polenta; Shepherd's Pie with Crushed Kipfler Crust; Irish Stew in Oz; Rhubarb Jam Doughnuts; and Chocolate-Orange Mousse with Homemade Honeycomb. 
 
 
 
 



        

            
            

                
Publisher
                
Plum (27 Oct. 2020)
            
            
            

                
Paperback
                
232 pages
            
            
            

                
Dimensions
                
20.32 x 2.03 x 25.4 cm
            
            
            

                
Language
                
English
            
            
            

                
Book Type
                
Paperback
            
            
            

                
ISBN-10
                
1760980153
            
            
            

                
ISBN-13
                
978-1760980153
            
            
        
         




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