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Slow

Food Worth Taking Time Over

By (author) Gizzi Erskine
Format: Hardback
Publisher: HarperCollins Publishers, London, United Kingdom
Imprint: HQ
Published: 18th Oct 2018
Dimensions: w 195mm h 252mm d 28mm
Weight: 940g
ISBN-10: 0008291942
ISBN-13: 9780008291945
Barcode No: 9780008291945
Synopsis
`A warming cosy treasure trove of a book' Nigella Lawson `A sumptuous volume of recipes that urges you to linger in the kitchen.' The Telegraph Food worth taking time over In a world where we have less and less time, Gizzi Erskine breathes new life into the idea of `slow'. Embrace technique, understand the stories behind your ingredients and learn to savour the art of cooking again. The result of a life-long affair with food, Slow shows you how to braise, bake, poach and roast to truly make the most of every flavour. From nourishing stews, melt-in-the-mouth roasts and indulgent puddings, to simple guides to making your own pasta, noodles, dumplings and pastry, each one of over 100 delicious recipes tells the story of Gizzi's passion for food that's worth waiting for.

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`A warming cosy treasure trove of a book' Nigella Lawson


`A beautiful ode ... to slowing down in the kitchen. Unashamedly luxurious.' The Times


`A sumptuous volume of recipes that urges you to linger in the kitchen.' The Telegraph


`A riposte to our obsession with speed and proves that good food is worth waiting for.' Stylist


`An absolute bible of comfort eating' The Pool


`A celebration of great ingredients, with time taken to cook them well.' Grazia


`An antidote to our busy lifestyles, Gizzi Erskine's newest masterpiece is all about taking time out to rediscover the art of cooking.' Huffington Post


`Wholesome food to while away a winter weekend.' Evening Standard Magazine


Praise for Gizzi's Healthy Appetite:


'A great collection of food you'll really want to eat.' Tom Kerridge


'Simple tweaks that will make your food more delicious and nutritious' Independent on Sunday


The Korean fried chicken is our go-to indulgence... there's no excuse for such dishes not to feature regularly in your midweek menu.' Stylist