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Lola Dorothy Herxheimer Milne | Lola Milne

Take One Tin

★★★★★
★★★★★
€19.99
A01=Lola Dorothy Herxheimer Milne
A01=Lola Milne
affordable
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Category1=Non-Fiction
Category=WBD
Category=WBF
Category=WBT
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cook book
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COP=United Kingdom
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Delivery_Delivery within 10-20 working days
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eq_isMigrated=2
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Language_English
lentils
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mackerel
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Price_€10 to €20
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Product details

  • ISBN 9780857836144
  • Weight: 480g
  • Dimensions: 152 x 212mm
  • Publication Date: 23 Jan 2020
  • Publisher: Octopus Publishing Group
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

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Description

One of the The Independent's 10 best storecupboard cookbooks

'Take One Tin shows how simple it is to make tasty dinners from basic ingredients such as tinned lentils, sweetcorn and peaches.' Stylist

'The Sri Lankan mackerel curry is so delicious, warming and easy.' Daily Mail

THE ESSENTIAL COOKBOOK DEDICATED TO COOKING WITH TINS.

Quick, easy and environmentally friendly, tinned foods have many of the benefits of fresh, plus can also be used to create delicious, versatile meals without breaking the bank.

With just a few ingredients from your storecupboard topped up with some fresh extras, you can create simple speedy suppers, tasty take-to-work lunches and even impressive dinner party desserts, including a hearty Flageolet Bean & Artichoke Gratin, a spicy Sri Lankan Mackerel Curry and a fruity Peach, Mango & Passion Fruit Pavlova. So, forget worrying about what to cook while sticking to your budget, these tin-tastic recipes are affordable, accessible and exciting!

Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.
About Lola Dorothy Herxheimer Milne | Lola Milne
Lola's eyes were opened to the world of cookbooks, food photography and styling when she did work experience with Jamie Oliver and his food team. After school, she went to Glasgow School of Art and studied Fine Art Photography, though food continued to weave through her work there. After graduating she decided to return to the world of food styling and started working in the kitchens of cafes and bakeries while doing work experience with food stylists. She then progressed to assisting full time and then to being a stylist herself, expanding along the way into recipe testing and then writing.