Cook Book - Volume One
Cook Book - Volume One
Recipes Reimagined aims to make food more interesting.
This is the first book in the Recipes Reimagined series. 364 pages of fun, interesting recipes for you to try out. From exploding popping candy chocolate cupcakes to the Winter warmth of the ultimate sausage and red wine casserole, this book has you covered for what to cook to impress people.
Most of the food we eat, whilst tasty, is also quite sensible. It’s refined and restrained, concentrating on nutritional value, what can be made in 30 minutes, or what’s available in the fridge at the time.
That’s because most of the time we eat or cook, we’re under limitations like “it’s a week night”, “we’re being good”, or “we can’t be bothered to go to the shops” so we have restraint in our food… Recipes Reimagined is there when you don’t. When you’re out to impress people with your cooking, and the usual recipe websites and celeb cookbooks don’t cut it. That’s where this book comes in. It’s designed to push food a bit further, to make it a bit more special. To make it a bit more interesting.
There are a few ways to do this. Use better quality ingredients and advanced cookery; sure, that’s the one that restaurants do, but it’s not always so easy to replicate at home, and honestly there are many more ways of making food interesting.
Make it nostalgic. The larger than life Yorkshire Puddings you remember from childhood Sunday roasts (pg. 228) or the first time your mouth fizzled with popping candy (pg. 320).
Blend recipes to make something that nobody’s tried before. Tartiflette from the ski slopes of the French Alps combined with a traditional quiche Lorraine (pg. 186), or an ‘old fashioned’ cocktail fused into a Bakewell tart (pg. 276).
Reimagine it. Find a traditional recipe, take it to pieces, and put it back together as something completely new. A fondue volcano (pg. 62) or an apple crème brûlée in which the sugar layer you smash through with a spoon is an apple around the crème brûlée (pg. 264).
You don’t have to be an experienced cook to make these recipes: some look complicated, but they’re simple when you get into the steps. Also please play around with them and make them you own. My wish is that in the process of producing some amazing meals you also see that food is fun and doesn’t just have to mimick what’s written on recipe websites. There’s a lot of tolerance in cooking to play around with recipes and produce something unique.
Hope you enjoy the book.