Больше рыбы, больше овощей - Том Уолтон

PRZEDMIOTEM OFERTY JEST KOD DOSTĘPOWY DO KSIĄŻKI ELEKTRONICZNEJ (EBOOK)

KSIĄŻKA JEST DOSTĘPNA NA ZEWNĘTRZNEJ PLATFORMIE. KSIĄŻKA NIE JEST W POSTACI PLIKU.

A delicious answer to eating more sustainably: simple, family-friendly flavours with easy seafood techniques by renowned recipe writer and chef Tom Walton.Tom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.

• Autorzy: Tom Walton
• Wydawnictwo: Allen & Unwin Pty Ltd
• Data wydania: 2022
• Wydanie:
• Liczba stron:
• Forma publikacji: ePub (online)
• Język publikacji: angielski
• ISBN: 9781761064876

BRAK MOŻLIWOŚCI POBRANIA PLIKU. Drukowanie: OGRANICZENIE DO 2 stron. Kopiowanie: OGRANICZENIE DO 2 stron.

• Cover
• Title
• Contents
• Introduction
• How to use this book
• Choosing fish and seafood
• Sustainability
• A note on seasonality
• Nine steps to a better connection to food sustainability
• Nine steps to a better connection to food sustainability
• How to cook fish and seafood
• Simple cooking techniques to use at home
• Spring
• Loaded spring hummus
• Escabeche mussels on sourdough
• Fish katsu salad bowl
• Slow-cooked beans with tomatoes and herbs
• Freekeh-n’ super-green salad with smoked almonds and feta
• The Big Greek’ village salad
• Rainbow chard, pepita and quinoa tabouli
• Grilled zucchini with charred onion, rice and herb salad
• Fish skewers
• Salmoriglio swordfish and charred lemon
• Gochujang and sesame Spanish mackerel
• Smoked chilli and tamarind king salmon
• Pasta e piselli with scallops
• Potato and pea salad with horseradish ranch dressing
• Grilled asparagus and butter bean salad with capers, chilli and lemon
• Chickpea, tomato and herb salad with pomegranate dressing
• Fish shawarma-style wraps
• Kingfish, blood orange and avocado tostadas
• Green shakshuka, quinoa and fish
• Crispy-skin blue-eye with burnt butter, yoghurt, spinach and pine nuts
• Roasted baby carrot and farro salad with carrot-top gremolata
• Whole roast snapper with red miso butter
• Minestrone verde with poached fish
• Fish pho
• Summer
• Grilled haloumi with babaganoush, honey, za’atar and mint
• Grilled sweet corn and prawns with smoky miso butter
• Vietnamese summer bowls
• Grilled octopus, paprika, potatoes and guindillas
• Baby cos wedge salad with radish and whipped goat’s cheese
• Barbecued scallops with ginger, soy and sesame
• Pan-fried fish with grilled capsicum and olive salad
• Avocado love
• Japanese guacamole
• Avocado with peas, watermelon and chilli
• Avocado tzatziki
• Romesco tuna toast
• Barbecued beans with charred spring onion yoghurt
• Roast tomato and white bean raita
• Seared tuna minute steak
• Smoky whole eggplants with crispy chickpeas, olives and tahini
• Rainbow trout with peach, sweet potato and charred onion salad
• Summer fish tacos
• Whole roast Lebanese fish
• Fattoush
• Summer seafood pasta
• Crispy-skin barramundi with nectarine, chilli and herb salad
• Grilled split prawns and squid with zhoug
• Crumbed fish Niçoise
• Autumn
• Crispy brussels sprouts with tahini, maple, chilli, za’atar and mint
• Crispy-skin fish with barbecued eggplant, lemony lentils and yoghurt
• Tray-roasted almost ratatouille
• Marinated beetroots, whipped feta, lentils and za’atar
• Mexican sweet potatoes
• Mandarin, avocado and soba noodle salad
• Crispy-skin Spanish mackerel with roast grape, olive and almond salad
• Fish in a bag
• Ginger, soy and spring onion
• Maple, miso and sesame
• White wine, tomato and olive
• 15-minute braised squid with chilli, tomatoes and olives
• Moroccan silverbeet and tomato rice
• Whole roasted smoked chilli and tamarind fish with sprout salad
• Whipped pumpkin tahini with scallops, crispy chickpeas and za’atar
• Pomegranate ezme
• Sri Lankan-inspired fish curry
• King salmon biryani
• Party pumpkin with jewelled rice and yoghurt
• Moroccan couscous capsicums
• Mushroom and kimchi fried brown rice with miso fish
• Autumn harvest bowl
• Chopped broccoli, red rice and goat’s cheese salad
• Suquet
• Winter
• Miso mushrooms in a bag
• Gochujang fish and brussels sprouts tray bake
• Veggie lasagne with mushroom and lentil ragu
• Caramelised cauliflower salad with dates, almonds and buckwheat
• Fish pot pie
• Grilled broccoli cutlets with freekeh and sumac yoghurt
• Whole roasted golden goddess cauliflower
• A bag of gnarly carrots
• Spicy roast carrots
• Crushed carrots with feta, black barley and preserved lemon
• Roast carrot, coconut and miso soup
• Spicy carrots with maple, pepitas, yoghurt and mint
• Crispy-skin fish and veggie chips with garlicky butter bean dip
• Fennel, potato and leek gratin
• Octopus and blood orange with green goddess tahini
• Herb-seared kingfish with buckwheat salad and garlicky whipped tahini
• Raw winter slaw
• Istanbul fish sandwiches
• Turmeric fish, coconut and chickpea curry
• Mussels with nduja, chickpeas and gremolata
• Smoky butter beans with fish and rice
• Braised leeks with hazelnut vinaigrette
• One-tray roast fish with brothy white beans, capers and lemon
• Gnarly roasted cabbage with green goddess tahini and spiced pearl couscous
• Red lentil and coconut dhal with fish
• Arsenal of flavours
• 3-minute romesco sauce
• Green goddess tahini sauce
• Garlicky whipped tahini
• Sumac yoghurt
• Salmoriglio
• Zhoug
• Fire-roasted chilli salsa
• Everything Mexican marinade and dressing
• Smoked chilli and tamarind sauce
• Gochujang dressing
• Miso butter
• Babaganoush
• Lemony crushed butter beans
• Crispy roast chickpeas
• Macadamia and lemon myrtle dukkah
• Thank you!
• Index
• Copyright

W tej ofercie kupujesz kod dostępowy umożliwiający dostęp do wskazanej treści. Kod umożliwia dostęp do treści za pomocą przeglądarki WWW, dedykowanej aplikacji iOS (Apple) ze sklepu App Store lub dedykowanej aplikacji Android ze sklepu Play. Kod oraz instrukcje otrzymasz pocztą elektroniczną niezwłocznie po zaksięgowaniu płatności. Brak możliwości pobrania pliku.

Na podstawie art. 38 pkt 13 Ustawy z dnia 30 maja 2014 roku o prawach konsumenta realizując kod dostępowy rezygnujesz z prawa do odstąpienia od umowy zawartej na odległość.

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