Rustle Up

One-Paragraph Recipes for Flavour without Fuss

Rustle Up
Rhiannon Batten, Laura Rowe
RRP:
NZ$ 34.99
Our Price:
NZ$ 29.74
Hardback
h241 x 199mm - 176pg
15 Sep 2022 UK
International import eta 10-19 days
9781911682349
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Rustle Up is a collection of micro recipes that promise good food without fuss - using simple ingredients, store-cupboard staples, basic kitchen equipment and knowhow these are light-work dishes to make your soul (and stomach) shine. Recipes so easy they' ve been memorised, like tiny culinary poems that you' ll want to eat on repeat. This collection of micro recipes promises good food without fuss - using simple ingredients, store-cupboard staples, basic kitchen equipment and knowhow these are light-work dishes to make your soul (and stomach) shine. Multi-tasking recipes for solo post-work suppers, easy date-night dining, meals with mates and spur-of-the-moment family gatherings. Chapters include: Rise and Shine: Best breakfast and brunch dishes, eg a simple, locally-inspired twist on shakshuka that anyone can rustle up. On the Hop: Lunch should never be overlooked, whether you' re using leftovers or cooking from scratch. From nourishing soups to no-cook mezze, these recipes fit the lunchtim bill perfectly. Around the Table: Shared meals around the kitchen table with family and friends. More laid-back assemblies than dinner parties, the dishes are comforting, life-affirming meals that need no special equipment or expert knowledge. Always Salad: Our favourite salads, from quick-pickles to add crunch and zing to a summery smooshed tomato salad and a warm coconut salad that' s ideal for rebooting the senses. The Golden Hour: Whether it' s the warm summer sunshine or a cosy autumnal evening, here are 3-ingredient cocktails and some moreish snacks to excite and inspire. Something Sweet: Simple desserts, sweet treats, #onebitepuddings and easy #weekdaybakes including plenty of gluten-free and nourishing low-sugar option. Recipes so easy they' ve been memorised, like tiny culinary poems, by their passers-on. Recipes, in other words, you' ll want to eat on repeat.
Rhiannon Batten is an established food writer who focuses on travel. Beginning her career at the Independent and currently a regular contributor to the Guardian, she edited Olive' s award-winning food-centred travel pages for almost a decade. An enthusiastic home cook, she is also the mother of two (hungry) boys; rustling up delicious nutritious meals is second nature. @rhiannonbatten (combined 6k) Laura Rowe is a food journalist and the editor of Olive magazine. She is the author of internationally acclaimed Taste: The Infographic Book of Food (Aurum 2015), translated into 10 languages. She is also an active member of the food and drink social media community. @lauraroweeats (combined 12k)

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