|By (author):||Kiazim, Selin|
|Subject:||COOKING / Courses & Dishes / General|
|COOKING / General|
|COOKING / Individual Chefs & Restaurants|
|COOKING / Specific Ingredients / General|
|Publisher:||Quadrille Publishing c/o Chronicle Books|
|Size:||10.00in x 7.15in x 1.20in|
|From The Publisher*||Inspiring, thoughtful and incredibly useful. Selin Kiazim thinks like a chef but writes for cooks everywhere.- Diana Henry|
"Once again Selin has created a truly impressive mouth-watering entity. It's fabulous and well-written, thoughtful and generous in its information."- Peter Gordon
Three looks at the magic elements that make a plate of food truly come into its own: acid, texture and contrast- the fundamental building blocks that will transform a modest dish into the star of the show.
Chef Selin Kiazim gives you the know-how on how to use ingredients from the store cupboard or fridge and combine them in a way that elevates every single element. Whether you want a simple midweek meal or a centerpiece to blow your guests' socks off, there's something for all occasions.
Starting with a guide to the basic foundations of a dish, along with clever ideas for pickles, dressings and condiments to get the balance right, the recipes are then divided by type of food- alliums, beans, greens, pulses and grains, brassicas, fruit, nightshades and mushrooms, nuts, poultry and meat, seafood, and roots and tubers.
Selin's recipes show that a meal can be so much more than the sum of its parts through the simple guidelines of using acid, texture and contrast in each dish.
|Biographical Note||Selin Kiazim is the chef-director of Oklava restaurant in Shoreditch, London. She worked with Peter Gordon at his acclaimed Providores restaurant before becoming head chef at his restaurant Kopapa in Covent Garden; she opened Oklava in 2015. Selin is a vocal spokesperson for women in the hospitality industry and has appeared on BBC1's Saturday Kitchen as well as Great British Menu in 2017. She is the author ofOklava; this is her second book.|