The Great Chicken Cookbook: Over 230 Simple, Delicious Recipes for Every Occasion

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The best thing about this book is the pun presented by the author and the way he defines a fine line of similarity between the movie plot and the cooking journey. This is so much fun to read. You’d definitely be rolling to laughter in some of the recipes and that’s what the aim of the writer. A happy and healthy eating habit can be instilled with good food and lots of smiles. Everyday recipes – The vast majority (say, 85%) are what I’d call “everyday recipes”. Straightforward but mouthwatering food made with easily accessible ingredients. Cuisines covered – 20% of the recipes are Asian / Asian-influenced. Then there’s a whole chapter on Mexican (I adore Mexican food!), a sprinkle of French and Mediterranean, plus a dusting of Middle Eastern dishes. The balance are other good ol’ traditional Western favourites. Passed on to team members to test and taste – made at least once, but usually twice or more (to refine)

Calorie-conscious– Most of my recipes are well-balanced sensible meals. I was not raised cooking with vast amounts of cream or butter! What about the videos?? You filmed them all yourself? YES! One of the (additional) downsides of having such chubby little hands is that it is IMPOSSIBLE to find a hand double. 😩 Which means I can’t outsource my recipe videos. It’s all me! After talking about it for months, after all the blood, sweat and tears (literally!), my debut cookbook has arrived! Gluten-free– Approximately 1/3 of the recipes are gluten-free, including those made GF with very simple, common substitutes.

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When the dough is cool enough to handle, start bringing the ingredients together by gently kneading until the dough feels supple and the surface is smooth. Recipe creation, then made again at least twice more. Some recipes (such as Beef Wellington) took more than 30 iterations to finalise! Combine the sugar and cinnamon together in a bowl or a rimmed roasting pan. Have another plate or dish ready lined with some kitchen paper.

in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes – from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty salads, Asian noodles, and treats for festive occasions.” How many recipes are inside? Over 150! 130 mains plus 44 essential extras – sides, sauces, breads. It’s a pretty big cookbook! Lower the heat and melt in the butter with the garlic, then add the kimchi, sugar, mirin and gochugaru. Give it a good stir to combine the ingredients, then sauté gently for five minutes, stirring occasionally. Make sure not to burn the gochugaru. We are not here to caramelise the kimchi, rather to soften it slowly in luscious fat. Photos! Does every recipe have one? YES! Well, all the full recipes do. I couldn’t fit in a photo for all the little extras!

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The Australian, New Zealand, UK and Ireland editions are in metric measurements (millilitres, kilograms and centimetres) as well as cups (where relevant).

However, it is worth noting that most measurements in the US/Canadian edition are in cups and teaspoons, and a conversion chart has been included in the book.

The cookbook also includes clear step-by-step processes followed by clear pictures that can help you determine if you have completed a step properly or not. The literature helps you with understanding where you might have gone wrong so that you can fix it. Once you complete the recipes in this cookbook, you can easily call yourself a good cook. Special occasion recipes– A sprinkle of true showstopper dishes for festive occasions and leisurely Sunday suppers! How much did you cook for this cookbook? I cooked over 1,600 dishes. SO MUCH COOKING! Every recipe in the cookbook was made a minimum of 7 times. Here is a typical workflow:

The number of recipes mentioned in the cookbook will help you understand if it’s worth investing into or no. It would help if you had a cookbook that gives you the maximum recipes as possible. However, take a glance at the kind of recipes the author has written to understand the quality as well. Photographs Extra virgin olive oil: You need ½ cup EVOO. You can use a medium-intensity oil like our Arbequina California EVOO, or a more robust oil like our Hojiblanca Spanish EVOO. Extensively tested by yours truly (over 35 times!), my team and independent recipe testers, this is a recipe I’m really, really proud of. By far the most (well, only!) technically-challenging recipe in my cookbook! The perfect Beef Wellington….. Making this recipe foolproof was almost my undoing!Lemon juice: In total, you need about ½ cup lemon juice, which means you need roughly 2 large lemons.