For Anna Haugh cooking is in her bones and sharing in her nature. A born and bred Dubliner, Anna was raised on her mum's Irish home cooking. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie from Howth, vegan pulled pork and Guinness chocolate cake.
Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds, baby gem and chicken taco night, lentil bolognaise, coconut cod curry and Anna's Tuesday night stir-fry. And for when you have some time and want to push the boat out, there's a celebration roast, or the duck breast and potato waffle with a mushroom and black garlic puree, or even Aunty Ann's show-stopping carrot cake.
For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavour and bring casual elegance to simple home cooking.
Rezensionen / Stimmen
I've known Anna for a good few years now and the one thing that always strikes me is that she has all the skill and finesse of a truly great restaurant chef, but the heart and soul of a generous host and exceptional home cook. This beautiful book and all its wonderful, homely recipes are testament to this. It's basically delicious-sounding food you really want to eat. * Matt Tebbutt * Anna is a wonderful human and a genius. I've eaten her simplest dishes and her fanciest and they are all incredible: she manages to make meals affordable but luxurious; decadent but healthy and fresh; innovative but accessible. She's one of the most brilliant, exciting chefs in the UK and in this book she's managed to share on her skills with all of us who are cooking for our families with limited time, money and expertise. If you're buying one cookbook this season, make it Anna's. It's for the experts and the beginners, whether you're looking for a definitive take on a classic or something really original. Perhaps what I love most about this book and all of Anna's work is how much she showcases the brilliance and variety of Irish cooking: an entire world of dishes that are comfortingly familiar but still fresh and exciting. * Alexander van Tulleken * Anna is one of the most talented chefs to come out of Ireland. Seeing firsthand her hard work and dedication has been absolutely extraordinary and it comes through in the pages of this book. * Gordon Ramsay *
Sprache
Verlagsort
Illustrationen
Maße
Höhe: 248 mm
Breite: 196 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-1-5266-6721-2 (9781526667212)
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
Anna Haugh was born in Dublin in the 80s, and has trained and worked as a professional chef for 20 years. She became a commis chef almost by accident while working a summer job in Jersey, but when she walked into the kitchen, something just clicked. She enrolled in a professional cookery course at Dublin Food school Cathal Brugha Street and her professional chef career began.
Anna has cooked professionally in many cities around the world, working with Derry Clarke, Philip Howard, Shane Osborn and Gordon Ramsay, among others. In May 2019, she founded Myrtle Restaurant in Chelsea, London, which focuses on fantastic Irish recipes, produce and talent.
Anna has worked on numerous TV shows for the BBC, including being the guest chef on MasterChef: The Professionals, Saturday Kitchen, Royal Recipes and the breakfast show Morning Live.
Introduction
20 minute meals
Lunch
Veggie
Fish
Meat
Weekend projets
Sweet
