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Hugh's Three Good Things
How often have you wished there was a magic formula to simplify cooking? Well there is. Put three good things together on a plate and somehow the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty sweet crunchy. Sharp rich crumbly. Hot bland crisp. Think scones with jam and cream fish and chips with mushy peas or porridge with golden syrup and cream. Hugh has used the formula of three to create more than 175 recipes both well-loved classics and brand new ideas based on trios like squash ricotta and ham; aubergine tomatoes and chickpeas; clams tomatoes and garlic; chicken tomatoes and tarragon; pork potatoes and apples; pasta
courgettes and mozzarella; strawberries cream and shortbread; and chocolate ginger and digestives.. .The list goes on. With sumptuous photography from Simon Wheeler this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.
courgettes and mozzarella; strawberries cream and shortbread; and chocolate ginger and digestives.. .The list goes on. With sumptuous photography from Simon Wheeler this book will unlock a whole new world of fantastic food. Three Good Things. It really is that simple.
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Hughs Three Good Things WHSmith
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