From Salt to Jam: Make Kitchen Magic With Sauces, Seasonings And More Flavour Sensations

(Paperback)

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Its flavour-powered cooking made easy:From Salt To Jamoffers foolproof recipes for hardworking condiments pastes, dressings, sauces, seasonings and jams that unlock 100 just-plain-delicious meals for the whole family.

Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how hard it can be to get dinner on the table. Thecolumnist for popular Australian websiteGood Food has mastered the art of throw in a bowl and call it a meal wizardry.

Discover delicious hacks and time-saving tips to get off the culinary treadmill and make memorable dishes from midweek to Saturday night. Use the ultimate ranch dressing to make slow roasted spiced brisket, or perfect caramel sauceto whip up smoky no-churn ice cream. Tahini dressing powers a Middle Eastern-inspired lasagne, while olive tapenade transforms savoury French toast.

With everything from chicken salt to jalapeno jam, lemon curd to spicy harissa, this brilliant book is your guide to sauce-laden, cook-it-again success.

Author Bio

Australian food writer and recipe columnist Katrina Meynink has published three cookbooks:Slow Victories,Bistronomy: French Food Unbound,Kitchen Coquette; and the picture bookLulu le Baby Chef. The mum of three embraces fast, slow and in-between food, and regularly contributes tonational and international food magazines with delicious meal ideas you want to cook.