Five Ways to Cook Asparagus (and Other Recipes): The Art and Practice of Making Dinner
Peter Miller, Christopher Hirsheimer, Melissa Hamilton
“Peter Miller makes cooking at home with dignified ingredients easy and delightful. You will laugh, be inspired, become incredibly hungry, and come away with loads of smart and useful ideas.”
—Renee Erickson, James Beard Award–winning chef and author of A Boat, a Whale & a Walrus
Offering a detailed plan for getting dinner on the table, no matter how busy your day has been, Peter Miller reveals five brilliant ways to cook a group of indispensable ingredients. These versatile, healthy foods—a carefully curated range of vegetables, grains, legumes, pastas, and proteins—form an adaptable toolbox for making simple, delicious meals. With five tried-and-tested methods for a wide range of common ingredients at their fingertips, busy home cooks can quickly focus on how to prepare whatever is on hand and in season.
Offering more than 90 recipes, plus menus, tips for giving new life to leftovers, and detailed advice on sourcing ingredients, Five Ways to Cook Asparagus shows you how to cook dinner with only one or two fresh ingredients and be confident that you will eat well.
Peter Miller has operated his design bookshop in Seattle for 35 years. He is a trained chef who contributes to Crosscut.com and Food52 and is the author of the book Lunch at the Shop.
Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House, a culinary and design studio. Melissa Hamilton is a renowned food stylist, editor, chef, and cofounder of Canal House. They are the authors of many cookbooks, including Canal House Cooks Everyday.
|Publication Date||11 April 2017|
|Illustrations||75 colour photographs|
|Rights||Europe, Africa, Middle East|