7 Ways
Easy Ideas for Every Day of the Week [American Measurements]
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- ¥2,200
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- ¥2,200
発行者による作品情報
7 Ways to reinvent your favorite ingredients with more than 120 new, exciting and tasty recipes
Naked Chef television personality Jamie Oliver has looked at the top ingredients we buy week in, week out. We’re talking about those meal staples we pick up without thinking – chicken breasts, salmon fillets, ground beef, eggs, potatoes, broccoli, mushrooms, to name but a few. We’re all busy, but that shouldn’t stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favorite supermarket ingredients.
Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favorite ingredients, and each recipe will include no more than 8 ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you’re covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favorites, you’ll find bags of inspiration to help you mix things up in the kitchen.
Step up, 7 Ways, the most reader-focused cookbook Jamie has ever written.
PUBLISHERS WEEKLY
The prolific Oliver returns with a clever if not groundbreaking follow-up to 2017's 5 Ingredients. The organizing principle is what Oliver calls "hero ingredients," or commonly purchased grocery items (broccoli, cauliflower, chicken, etc), each of which here serves as the foundation for seven dishes. Recipes are vegetable-focused (a quiche's bright-green pea filling, for instance, is enclosed in a crust that incorporates avocado and is topped with a tangle of salad), rely on packaged items (such as a bag of "mixed stir-fry veg," and cooked rice for chicken meatballs), and ethnic-inflected but without much concern for authenticity (a calzone contains cheddar cheese and mustard). Dishes like a "Milanese" eggplant parmigiana call for three and a half ounces of rosemary focaccia to make breadcrumbs, teriyaki salmon is cut accordion-style and served atop rice noodles steeped in green tea, and the chicken chapter offers seven ways to roast a whole bird. Though the recipes aren't overtly inventive, this does much to advance Oliver's quest to make nutritious food accessible.
