Beschreibung
**AS SEEN ON SATURDAY KITCHEN* | ‘DELECTABLE’ Nigella Lawson | ‘A GEM’ Rukmini Iyer | ‘LOVELY RECIPES’ Georgina Hayden | ‘STUNNING AND INVENTIVE’ Ixta Belfrage | ‘A CRACKING BOOK’ Olly Smith | ‘DELIGHTFUL’ Marc Diacono | ‘EXTREMELY ACCOMPLISHED’ Jay Rayner (on MasterChef) | ‘REALLY IMPRESSES ME WITH HER ORIGINALITY’ Greg Wallace (on MasterChef) 80 flavourful, vibrant recipes to brighten up your table this Spring. Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina Anatole will help you use bitter flavours in your cooking to improve the taste of everything you make, whether it’s a savoury weeknight dinner or a sweet and decadent dessert – one flavour-balancing technique at a time. These 80 recipes take classic favourites to a new level and include moreish solutions for every meal, and include: Matcha Basque CheesecakeTomato + Lapsand Souchong SaladRaw Kale and Grapefruit SaladRoast Chicken with Beer Butter OnionsRaddichio Burrata with Olive Oil and BreadcrumbsAubergine with Whipped FetaAncho Coffee Beef Short RibsStrawberry, Bitter Lemon + Rooibos SorbetSalmon Tacos with Grapefruit AvocadoNegroni Pavlova Using ten star ingredients with recipes that demonstrate how to cook with each type of bitterness – from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa, and liquorice – each dish will expand your repertoire and open the door to new worlds of deliciousness.
Alexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided – after years of watching the show – that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer – and thus coming full circle.