Three: Acid, Texture, Contrast The Essential Foundations to Redefine Everyday Cooking

"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 GordonThree 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.
"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 GordonThree 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.