Gizzi's Healthy Appetite
Food to nourish the body and feed the soul
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- 19,00 kr
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- 19,00 kr
Publisher Description
'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
'A seriously smart foodie authority.' - GQ
'Here I am. I want to start a new food revolution; one where people have a better understanding of nutrition but don't forget that eating should be enjoyable!' - Gizzi Erskine believes that the key to healthy eating is to cook fresh food using good ingredients. Her ethos is to love food in all its guises and to try new things as much as possible.
Gizzi's Healthy Appetite is a collection of over 100 of her favourite recipes - all with a Gizzi twist. Among the array of incredible dishes, insanely good flavours and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chilli Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.
PUBLISHERS WEEKLY
Erskine (Skinny Weeks and Weekend Feasts) presents over 100 recipes organized by verb-centric chapters ("Slurp," "Crunch," "Ooze," "Soothe," etc.) as well as a "Basics" chapter, providing direction on homemade stocks, hollandaise sauce, and "new basics" such as cauliflower rice. International flavors permeate the title with dishes such as the lamb "shawarma" with burned pita; hummus and pomegranate tabbouleh; tuna tataki with yuzu, ginger, and crispy garlic; and Korean fried chicken. Short prep and cooking times make for ideal midweek dinners. A brief yet well-chosen selection of desserts includes black velvet cake made with chocolate stout, and a maple syrup, orange, and rosemary tart. Extensive headnotes give the reader insight into the author's cooking history and provide nutritional information. The book offers whimsical ingredient illustrations, full-page color photos, and a quirky collage of people, places, food, and cats on the end pages. This is an upbeat, inspiring collection just in time to battle the winter blues.
