Sam's Eats - Let's Do Some Cooking
Over 100 deliciously simple recipes from social media sensation @SamsEats
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- CHF 2.50
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- CHF 2.50
Beschreibung des Verlags
Readers are LOVING Let's Do Some Cooking...
'The only bad thing about this book is it's impossible to decide which recipe to cook first!! From new weekday staples to recipes to impress, this is going to be my new go to' - READER REVIEW
'There is literally something in this book for everyone and the step by step pictures are amazing!! I highly highly recommend this cook book' - READER REVIEW
'So much creativity in his recipes and I love the variety ... all the pictures look mouth-watering; can't wait to get stuck in' - READER REVIEW
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Loved by over 13 million followers for his 60-second recipe videos, Sam Way's debut cookbook is your go-to guide to making accessible gourmet-style food for every occasion.
From a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends, this book is packed with delicious new recipes that celebrate bold flavours and fresh, seasonal produce, plus plenty of tips and cheats for quick fixes at home.
Chapters Include:
BRUNCH
WEEKDAY MEALS
QUICK PREP, SLOW COOK
ALL OUT
SHARING PLATES
SIDES & SALADS
SWEET TREATS
With each chapter framed around one of Sam's signature 'make from scratch' dishes, you'll find everything from the ultimate mac 'n' cheese to miso roasted aubergine, a whole-roasted leg of lamb to mouth-watering meatballs, and quick no-churn ice creams to a decadent dark chocolate and sea salt mousse.
So, what are you waiting for? Let's do some cooking!
PUBLISHERS WEEKLY
Home cook Way, who made a name for himself posting one-minute TikTok cooking videos for crowd-pleasers like French toast sandwiched around peanut butter and jelly and pork chops with chimichurri (recipes for both of which are on offer here), debuts with a tasty if scattered collection. Way provides bold flavors—like a lamb shoulder marinated in spices, then roasted until tender—and digs into more granular processes, such as making tortillas and crafting egg pasta dough with a combination of 00 flour and semolina. Classics including roast chicken make a showing, but Way veers away from authenticity with such dishes as arancini made with leftover mushroom risotto and a spicy cabbage salad with sriracha billed as kimchi. Brunch options include shakshuka with cannellini beans and grilled cheese with caramelized onions cooked in truffle oil. A chapter on desserts offers a pear and apple crumble and rice pudding. The appeal is obvious: most dishes are quick and easy, and instructions are competent, offering a sure hand for novices to hold. However, with a repertoire that crosses continents to offer everything from monkfish curry to cassoulet—and with Way's winning personality failing to come through as strongly on the page as it does on screen—the whole feels unfocused. This will best please Way's existing fans.
