In 2009, personal chef Jane Coxwell joined the crew of Eos, Barry Diller and Diane von Furstenberg's sailing yacht - a position that has taken her throughout Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the Caribbean, and Central America. Cooking for a star-studded list of guests, Jane specializes in fresh, healthy meals with flavors from around the globe. Yet her food is never extravagant or ornamental. Above all, Jane believes in a low-key approach: while relaxing and traveling - as well as in everyday life - the most delicious dishes are created with fresh food that looks good, tastes great, and is thoughtfully prepared. In "Fresh Happy Tasty", she shares her cooking philosophy and offers dozens of healthy, accessible and appealing recipes that have become yacht favorites, including: Bright Green Pea Salad with Lemon and Mint; Herb, Lemon, and Caper Stuffed Trout; Honey Poached Pineapple; Cape Malay Lamb Curry; Brussels Sprouts and Oyster Mushrooms with Pine Nuts; Israeli Couscous with Shrimp and Zucchini; Lobster Quinoa; and Middle Eastern Watermelon Salad.
Full of delicious flavors, healthy ingrdients, and a refreshing down-to-earth attitude, ad illustrated with more than 100 gorgeous food and travel shots, "Fresh Happy Tasty" is the perfect way to bring family and friends together to share fabulous food and good times.
Rezensionen / Stimmen
"DVF's Mother's Day Gift Pick." -- In Style "As the executive chef aboard [Eos]...Coxwell's work has taken her to the white-sand beaches of Tahiti, the azure waves of the Mediterranean...The recipes represent a global cuisine that's as diverse as the designer's travels-and, with nothing too heavy, summer-vacation friendly." -- Elle "Must read...Jane believes in simple, low-key recipes with unique ethnic flavors." -- marthastewart.com [Coxwell's] fresh, everyday recipes (e.g., warm quinoa breakfast porridge, Middle Eastern watermelon salad, Cape Malay lamb curry) emphasize uncomplicated preparations and incorporate trendy ingredients, such as agave nectar, coconut water, flaxseeds, hazelnut oil, and Maldon salt. Fans of uncomplicated gourmet health foods will enjoy this beautifully photographed collection. -- Library Journal "A Washington Post Best Cookbook of Summer 2013" -- Washington Post "Sailing around the world on Eos, Coxwell has gathered an international array of fresh and happy dishes-which says summer to us." -- USA Today, 10 New Cookbooks to Celebrate Summer A finalist in Food52's 2014 Piglet Tournament of Cookbooks -- Food 52
Sprache
Verlagsort
Verlagsgruppe
HarperCollins Publishers Inc
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Maße
Höhe: 236 mm
Breite: 207 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-0-06-212540-8 (9780062125408)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Jane Coxwell grew up in South Africa's Cape wine region. She trained in South Africa under chef David Higgs, who has been rated one of South Africa's best chefs, and in France. She served as chef for former ambassador Kathryn Hall, cooked for fundraisers for Hillary Rodham Clinton, and later became executive chef at Hall Wines in Napa Valley, California. In 2009, Jane joined the crew of Eos and divides her time between New York City and the rest of the world.
