Full of Flavor: Create...How to Think Like a Chef by Maria Elia

  • Asian broth with turkey meatballs

    from Full of Flavour: 120 Versatile Recipes for the Imaginative Cook Full of Flavour by Maria Elia

    • Categories: Soups; Lunch; Suppers; Cooking ahead; Asian
    • Ingredients: chicken stock; red chillies; fresh ginger; lime leaves; palm sugar; bok choy; soy sauce; fish sauce; shallots; coriander leaves; minced turkey; egg yolks; rice noodles; mint; bean sprouts; spring onions; limes
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Notes about this book

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Notes about Recipes in this book

  • Chicken, barley and vegetable soup

    • JulieRom on August 14, 2025

      250g of mushrooms instead of 500g was OK for this tasty recipe.

  • Smoked mackerel, asparagus and noodle salad with ginger miso dressing

    • Astrid5555 on June 02, 2013

      Delicious! Loved the combination of Asian spices and herbs with smoked fish. Substituted smoked brook trout for smoked mackerel.

  • Pan-fried sea bream with cauliflower, pistachio and mint couscous and cauliflower purée

    • consortiumlibrary on July 17, 2017

      Very much enjoyed this dish, as modified, and thought combo worked well. It's best when all components are eaten in one bite; put puree on bottom, top with salad, then top with fish (used rockfish, skinned, to facilitate easy eating). To couscous, added anchovy paste, minced green onions, ground cumin seed, and minced golden raisins. To puree, added garlic and piri piri sauce, plus used only 1/3 cup milk and 1 Tbsp butter. Next time will sub olive oil for butter and prob try vegetable stock instead of milk. For fish, skinned it, then seasoned with salt and pepper, dredged in flour, and pan fried. Will make again.

  • Roasted butternut squash filled with caramelised Puy lentils and feta

    • Astrid5555 on December 27, 2014

      Delicious! Used several small red kuri squash instead of butternut squash. The pomegranate seeds make an excellent addition to the feta/squash combination. Will definitely make again!

    • THIRKEJ on November 19, 2016

      there is an online version of the recipe here: http://www.independent.ie/life/food-drink/roasted-butternut-squash-filled-with-caramelised-puy-lentils-and-feta-26784886.html (Check the "related articles a the bottom of the page which confirms that it is Maria Elia's recipe...)

    • stepharama1 on September 10, 2024

      Delicious!. Comforting but still very full of flavor. I subbed halloumi for feta and the rind from 1/4 preserved lemon for the lemon juice and pomegranate

  • Plum fool

    • Astrid5555 on September 02, 2012

      Left out the sugar and added meringues instead to create an Eton mess-like dessert. Will make again!

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Reviews about this book

  • Boston Globe by T. Susan Chang

    In the end, despite Elia’s earnest urging, maybe her approach doesn’t add up to a crash course in culinary improvisation. But it does make a provocative and interesting book.

    Full review
  • ISBN 10 1906868581
  • ISBN 13 9781906868581
  • Published Oct 16 2012
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Kyle Books

Publishers Text

Ever wondered how chefs seem to know instinctively how to put certain ingredients together? Renowned London chef Maria Elia is know for her flair for flavor, and now she gives us a rare insight into how a chef thinks and creates. This book is organized around 18 of her favorite ingredients and shows you how to adapt the over 100 recipes to suit your palate or the season. From a Vitello Tonnato Burger to Green Olive Gnocchi with Wilted Greens, Maria's recipes will give you confidence in the kitchen and get your creative juices flowing.

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