Bread, Tomato, Garlic: Quick Cooking With 3 Main Ingredients by Jill Dupleix

Search this book for Recipes »
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: corn; basil; tomatoes; paprika; store-cupboard ingredients
    show
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: asparagus; goat cheese; eggs
    show
    • Categories: Breakfast / brunch
    • Ingredients: bacon; sourdough bread; avocados; canned tomatoes
    show
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: peaches; figs; muesli; store-cupboard ingredients
    show
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: brioche bread; eggs; smoked salmon
    show
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: plums; panettone; yogurt; cinnamon sticks; vanilla beans
    show
    • Categories: Breakfast / brunch
    • Ingredients: winter squash; prosciutto; eggs
    show
    • Categories: Rice dishes; Breakfast / brunch; Vegetarian
    • Ingredients: Arborio rice; prunes; dried figs; store-cupboard ingredients; vanilla beans
    show
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: rhubarb; ricotta cheese; raspberries
    show
    • Categories: Sandwiches & burgers; Breakfast / brunch; Mexican; Vegetarian
    • Ingredients: flour tortillas; spinach; mozzarella cheese
    show
    • Categories: Breakfast / brunch; Greek
    • Ingredients: shrimp; tomatoes; halloumi cheese
    show
    • Categories: Breakfast / brunch
    • Ingredients: squid; cherry tomatoes; basil; canned anchovies
    show
    • Categories: Breakfast / brunch; English
    • Ingredients: beef fillets; cheddar cheese; pickled onions
    show
    • Categories: Breakfast / brunch
    • Ingredients: tuna steaks; artichoke hearts; lemons; bay leaves
    show
    • Categories: Breakfast / brunch
    • Ingredients: cucumbers; yogurt; shrimp
    show
    • Categories: Breakfast / brunch; Thai
    • Ingredients: canned tomatoes; sweet chile sauce; snapper
    show
    • Categories: Breakfast / brunch; Italian
    • Ingredients: baby clams; white beans; mint
    show
    • Categories: Breakfast / brunch; Japanese
    • Ingredients: salmon fillets; white radishes; sake; dashi; soy sauce; mirin
    show
    • Categories: Breakfast / brunch
    • Ingredients: red peppers; fresh sardines; baby arugula
    show
    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; shells pasta
    show
    • Categories: Breakfast / brunch
    • Ingredients: beer; white-fleshed fish; shrimp; store-cupboard ingredients
    show
    • Categories: Breakfast / brunch; Japanese
    • Ingredients: chicken wings; fresh ginger; green onions; sake; soy sauce; mirin
    show
    • Categories: Main course; Mediterranean
    • Ingredients: beef fillets; zucchini; red peppers
    show
    • Categories: Main course
    • Ingredients: apples; sage; pork loin
    show
    • Categories: Main course
    • Ingredients: avocados; grapefruits; salmon fillets
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Salmon cabbage potato

    • wester on January 02, 2010

      I guess I now know why I couldn't find any other recipes with the combination salmon/potato. There is no synergy at all between the salmon and the other ingredients. It might be better when the salmon is poached for a shorter time so it stays moister, or when using sauerkraut instead of cabbage, but I don't think I am going to bother.

  • Ricotta honey pine nuts

    • wester on March 15, 2010

      Not much of a recipe really, and not one of those combinations that are so brilliant you'll forgive it not really being a recipe. Maybe next time (if there is one) I'll bake the ricotta.

  • Potato tuna olive

    • wester on December 31, 2009

      Good combination, well executed.The amount given is as a side salad, as a main dish you could double it.I might add red onion or hardboiled eggs, although it does get very close to a salade ni├žoise that way.

  • Red pepper chickpeas couscous

    • mcvl on March 06, 2018

      Rehydrated chickpeas are nicer in taste and texture than canned -- all you have to do is think forward a little.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1579590225
  • ISBN 13 9781579590222
  • Published Apr 01 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Soma Books
  • Imprint Soma Books

Publishers Text

Jazzy recipes, each with 3 main ingredients and a few items from a well-stocked pantry allow you to shop smart, cook fast and eat slow.

Other cookbooks by this author