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The pleasure is mine

Selfish food for modern life
The pleasure is mine
The pleasure is mine
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19,23 €  15,77 €
Q Price!!

Author: Suzanne Pirret
Availability: en stock
Language: Inglés
Format: Tapa dura, 256 pp, 15,5x21 cm
Publisher: William Morrow, 2009, 9780061687129

Publisher review:
Secret récipe for Grandma Rosa’s zucchini blossoms, which she transformed into the most sumptuous feast for fourteen… not in this cookbook. It’s like this: pop open a bottle of chilled bubbly – I say go for the vintage DP (although a good Prosecco works too) – pour it into whatever is clean, and make a little toast. Because it’s time to get cooking… for yourself.
With The pleasure is all mine, anyone can enjoy a Steak au poivre with frites, Three-cheese ravioli, Coconut fish curry with Homemade naan bread, or a Wild blueberry free-form tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and require no fancy equipment. With just a skillet, bowl, knife, and a few perfect ingredients, Pirret makes great solo dining effortless – and she offers inspired wine and cocktail pairings, too, to make dinner complete. Edgy and bursting with personality, The pleasure is all mine is also filled with a wealth of devilishly entertaining stories based on her experiences living in New York, Los Angeles, Paris, and London.

Index:
- Introduction.
- The sick handshake. Getting a reservation in any language.
- The cruel revenge of general tsao. How to make take-out.
- Dinner guests. When to delete them from your phone.
- “You wanna know how I got these scars?” How to look (and cook) like a badass.
- On grazing.
- Suzie manners’s guide to modern etiquette.
- Brunch: why?
- Waste management. Because there’s no such thing as leftover dessert.
- An homage to Willy Wonka.
- Ménage à deux.
- Bonus recipes.
- Your bare-bones cupboard.
- On drinking alone. An interview with Colum Sheehan.

About the author:
Suzanne Pirret completed the Grand Diplôme from Le Cordon Bleu, beginning in Paris and ending in London, after having worked in the restaurant industry since she was a very young girl. She is also an actor and a graduate of the American Repertory Theatre Institute at Harvard University. An award-winning voice-over artist, she has recorded hundreds of voice-overs and commercials in New York, Los Angeles, and London. This is her first book. She lives in London.

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