Molly Brown (2)

This is very well presented book. Descriptions of grains and how to use them are given at the start of the book. The recipes are accompanied by appetizing photographs. The ingredients lists are arranged by where you would buy them e.g. From the Grocer, From the Greengrocer, From the Butcher. Method is comprehensive and easy to understand. The recipes themselves are very appealing. There is a good mix of vegetarian and meat dishes and also some completely new and scrumptious desserts. Flavour influences from around the world feature, from the tagines of the Middle East to risotto's of Italy. I have chosen the Saffron-glazed chicken with jewelled cous-cous followed by brown bread ice-cream for dessert.
If you have never heard of farro, spelt or freekeh or you have had a bag of quinoa in the cupboard you just don't know what to do with, this is the book for you.… (altro)