New Kitchen Basics: 10 Essential Ingredients, 120 Recipes: Revolutionize the Way You Cook, Every Day by Claire Thomson

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  • Tomato, date & chickpea tagine

    • Emily Hope on April 25, 2019

      This was totally delicious! A delightful surprise--it would never have occurred to me to blend dates into tomato sauce, but it worked. I scaled back slightly (maybe by 20%) on the dates, and it was still pretty sweet, so if you don't like sweet mixed with savory this may not be for you. With salted lemon yogurt and Indian lime pickle on the side, the balance worked for us. My only other change was to blend all the tomatoes rather than set some aside (I'm not a big fan of the texture of diced canned tomatoes). Served with couscous that had been tossed with some salted butter, toasted chopped almonds, parsley, and cilantro. Fast enough for weeknights. Will definitely be a repeat for us!

  • Leek, artichoke & feta filo pie

    • eeeve on June 05, 2019

      First recipe I made from this book; the pie (I would rather say it's a quiche/tart) tastes okay but I don't think it's great enough to be doing this specific recipe again. (Though the husband loved it!) I used ricotta instead of cottage cheese and a can of artichoke hearts in brine as opposed to the jarred oiled version. Which was fine I think - the oil type ones might impart a bit more flavour though. The filo surprisingly held the filling together nicely; it looks different from your regular tart.

  • Tomato fritters with butter beans & feta

    • sarahj22 on May 14, 2020

      My husband and I both really enjoyed these. I like how some ingredients do double duty in seasoning both the fritters and the beans. My first batch were slightly bland, but after adding more salt to the mixture the next batch was much tastier. So season generously.

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  • ISBN 10 1787132544
  • ISBN 13 9781787132542
  • Published Mar 19 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States, United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Most of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry and the all-too-predictable spaghetti, and enliven their cooking and eating.

Claire takes our 10 favorite ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, ground meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers 12 recipes using each in ways that will brighten up mealtimes. Claire's cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavor combinations means that these dishes will become your new standby meals.

This is the new essential cookbook, a modern-day solution to the eternal question: "What should I cook tonight?"


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