By Sarah Graham
Sarah Graham says she has aimed this e-book at twenty- and thirty-somethings (or someone who's younger at heart), who 'love lifestyles, love nutrition, love their acquaintances and like to squeeze the final drop from their time and money'. She believes that anybody can cook dinner scrumptious, healthy foodstuff, and subsequently offers this choice of no-mess-no-fuss recipes, for wonderful friends and family. Written in a blog-based type that's present, chick and sharp, the textual content will draw you into Sarah's international and, based on Frank Dangereux, 'make you are feeling like you're spending time with an outdated friend'. She has spent years trying out and perfecting those recipes.
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Additional info for Bitten.: Unpretentious Recipes From a Food Blogger
Dried are cheap and utterly delicious. ) But canned and frozen are too convenient to ignore, so they’re listed as options in many recipes. They’ll keep for a year or longer. CANNED TOMATOES Essential for tomato sauce as well as soups, stews, and other dishes. Diced are easier to handle than whole; steer clear of puréed or crushed tomatoes, which can be watery. SPICES You don’t need everything at all times, but you do want some at your fingertips. Blends like chili powder and curry powder are important, as are individual spices like cinnamon, cayenne, cumin, nutmeg, smoked paprika, and crushed red pepper.
One note: Often—not always—price reflects quality; good ingredients cost more than lousy ones. But just because something is expensive doesn’t mean it’s good. I’ll tell you when I think it’s worth spending extra money for an upgrade. For the Cupboard EXTRA VIRGIN OLIVE OIL Every time I refer to olive oil in this book, I mean extra virgin. It doesn’t have to be expensive, but it should be full flavored. Once opened, it keeps for a month or two at room temperature, longer in the fridge. VEGETABLE OIL You need a good neutral-flavored oil for frying and for those times you don’t want the flavor of olive oil to dominate.
LEMONS AND LIMES For their zest and juice; don’t bother with citrus juice in a bottle. FRESH CHILES Add heat to chili, stir-fries, pasta and noodle dishes, and salsa. FRESH GINGER Not as widely used as onions and garlic, but still versatile and longlasting. CONDIMENTS Ketchup, Dijon-style mustard, mayonnaise, hot sauce, salsa (storebought is okay, but for some easy recipes, see Fresh Tomato Salsa and Salsa Variations), and the like. Good for more than smearing on sandwiches. APPLES, PEARS, ORANGES, GRAPEFRUIT, AND OTHER HARDY FRESH PRODUCE If you’ve got it, you’ll eat it.
Bitten.: Unpretentious Recipes From a Food Blogger by Sarah Graham