Keep it Simple: A Fresh Look at Classic Cooking by Richard Whittington and Alastair Little

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    • Categories: Stocks; French
    • Ingredients: beef bones; onions; carrots; bay leaves; parsley; celery; green bacon; black peppercorns
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    • Categories: Stocks; French
    • Ingredients: chicken carcass; chicken giblets; carrots; leeks; onions; celery; bouquet garni
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; onions; mushrooms; parsley; black peppercorns; lemons
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    • Categories: Stocks; Chinese; Vegan; Vegetarian
    • Ingredients: soy sauce; sake; mirin; whole star anise; fresh ginger; red chiles; dried tangerine peel
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    • Categories: Stocks
    • Ingredients: celery; carrots; onions; bay leaves; sunflower oil; chicken stock cubes
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    • Categories: Stocks
    • Ingredients: lamb bones; onions; carrots; celery; bay leaves
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    • Categories: Stocks
    • Ingredients: fish bones and trimmings; carrots; celery; onions; dry white wine; bay leaves; parsley; black peppercorns
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    • Categories: Dressings & marinades
    • Ingredients: vinegar; olive oil
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; sunflower oil; lemons; olive oil
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: shallots; butter
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    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: basil; Parmesan cheese; pine nuts; olive oil
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    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs
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    • Categories: Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: Italian 00 flour; egg yolks
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    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: butter; caster sugar; ground almonds; all-purpose flour; egg yolks; lemons; rum
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    • Categories: Side dish; Vegetarian
    • Ingredients: tomatoes
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    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: vanilla beans; egg yolks; caster sugar; milk; double cream
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    • Categories: Soups; Appetizers / starters; Spring
    • Ingredients: onions; potatoes; leeks; nettles; chicken stock
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    • Categories: Pasta, doughs & sauces; Appetizers / starters; Spring
    • Ingredients: spring onions; bacon; Parmigiano Reggiano cheese; tagliatelle pasta
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    • Categories: Soups; Appetizers / starters; Spring; Chinese
    • Ingredients: wonton wrappers; dashi; tiger prawns; fresh ginger; shallots; coriander leaves; dry sherry; soy sauce; egg whites
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    • Categories: Appetizers / starters; Spring; Japanese
    • Ingredients: sea bass; cucumbers; caster sugar; soy sauce; wasabi powder
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    • Categories: Appetizers / starters; Spring; Japanese
    • Ingredients: spinach; scallops; bonito flakes; spring onions; lemons
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    • Categories: Appetizers / starters; Japanese
    • Ingredients: sashimi grade tuna; daikon radishes
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    • Categories: Appetizers / starters; Spring; Japanese
    • Ingredients: squid; nori; wasabi powder; spring onions
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    • Categories: Salads; Appetizers / starters; Spring; French
    • Ingredients: new potatoes; French beans (haricots verts); little gem lettuce; tomatoes; eggs; tuna steaks; canned anchovies; black olives; parsley; lemons; tomato ketchup; sunflower oil
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    • Categories: Rice dishes; Appetizers / starters; Spring; Italian; Vegetarian
    • Ingredients: asparagus; carrots; bay leaves; onions; Arborio rice; Parmigiano Reggiano cheese
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  • ISBN 10 1850299080
  • ISBN 13 9781850299080
  • Published Apr 24 1997
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Chef Alistair Little presents over 100 recipes specially tested for the kitchen. Every single one of the recipes presented is intended for anyone from the absolute beginner to the accomplished culinary artisan. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking.

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