“Twenty minutes in the kitchen, an easy pantry of ingredients; a board, a knife, a dish…” These, according to chef Stéphane Reynaud, are all you need to cook good, honest French-style food. Written for his friends who aren’t natural-born kitchen-dwellers, the recipes are for everyday cooking but are anything but mundane. Prep time for Beef Cheeks with Sesame or Hay-Baked Rack of Veal is just 10 minutes, and ingredients lists are super-short. A book to convince the kitchen-shy to have a go.
Celebrated French chef Stéphane Reynaud presents a compendium of modern French recipes in his latest cookbook One Knife, One Pot, One Dish. Stéphane Reynaud is back on the food scene specifically the London-food scene, having opened his restaurant Tratra in Shoreditch this April which serves traditional French food with a twist. In this highly-anticipated cookbook, Stéphane instils the same attitude into his recipes, putting modern, delicious French dishes on the table. Paired with stunning photography, One Knife, One Pot, One Dish contains more than 160 recipes with dishes for fish, meat, egg, cheese and vegetables that are perfect for friends and family. These recipes are simple, accessible and contain fresh ingredients that can be put together without a fuss and can happily simmer away in the background so you can concentrate on relaxing rather than getting all hot and bothered in the kitchen. Ranging from Stéphane's Salt-crusted sea bass with basil and dill, One-pot lamb shoulder casserole with carrots and onions to Baked cauliflower with lemon mascarpone and Pineapple clafoutis, One Knife, One Pot, One Dish puts French cooking back on the menu for anyone and everyone.