Clodagh's Suppers
Suppers to celebrate the seasons
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- 3,99 €
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- 3,99 €
Description de l’éditeur
'Whether it's for friends, family or strangers, my heart fills with joy when I see everyone sat around my table enjoying my food'.
A regular on ITV's This Morning and a columnist for London's Evening Standard, Clodagh's expert advice is in high demand on her daily IGTV cookery series @clodagh_mckenna. In this book she shows how you too can create stunning suppers using the very best seasonal produce, including the most efficient ways to prepare, what to serve and her handy tips for finishing your meal in style. Clodagh covers:
* Part 1 - how to create a well-balanced and delicious menu, writing your shopping lists and creating a beautiful table to set the scene
* Part 2 - 120 recipes to take you through the year from Wild Garlic & Potato Soup to start a spring supper to autumnal comfort food like Roast Butternut Squash, Cashel Blue & Saffron Pappardelle and warming winter treats such as Star Anise & Orange Rice Pudding
* Part 3 - ideas for easy nibbles to serve as soon as guests arrive, simple cocktails and even edible gifts to ensure everyone leaves with something to remember the evening by.
PUBLISHERS WEEKLY
Irish celebrity chef McKenna (Homemade; Clodagh's Kitchen Diaries) celebrates "supper parties," or what are known in the States as dinner parties, in this inviting cookbook. Recipes are arranged by season and include several gems, namely savory wild mushrooms, lemon, and thyme with runny poached egg; a vibrant roast butternut squash, blue cheese and saffron pappardelle; and drool-worthy roasted hazelnut hot chocolate pudding. Winter inspires the most appealing dishes, among them Brussels sprout petal salad; kale, bean, and winter roots soup; and beef casserole with herby potato dumplings. Holiday menus include rosemary, cranberry, and clementine turkey with sweet potato, bacon, and pecan stuffing for Christmas; an Easter salad of spring pea, pea shoot, pancetta, and goat cheese; and barbecued whiskey ribs with summer slaw for the Fourth of July. Some recipes, however, may have limited appeal for American home cooks, such as nettle soup with seaweed scones, and carrageenan moss puddings with carrageenan fritters. Gorgeous full-color photos greatly enhance the collection. McKenna's fans will no doubt enjoy this new offering, but it's unlikely to expand her fan base among American home cooks.
