Home » From Salt to Jam
Product Image

From Salt to Jam

Katrina Meynink
€27.50
Quantity:
In stock with our UK publisher. 14-28 days
Delivery/Collection within 10-20 working days
14 days return policy Shipping & Delivery
A01=Katrina Meynink
advice
Age Group_Uncategorized
Age Group_Uncategorized
Author_Katrina Meynink
automatic-update
beginner
breakfast
Category1=Non-Fiction
Category=WBTH
Category=WBVH
condiment
cook
cookbook
COP=Australia
Delivery_Delivery within 10-20 working days
dinner
easy
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
family
fast
from scratch
healthy
home cooking
idea
ingredient
jam
kitchen
Language_English
learn
lunch
meal
PA=Available
pantry
planning
Price_€20 to €50
PS=Active
quick
recipe
relish
simple
softlaunch
spice
tasty
tips
weeknight

Product details

  • ISBN 9781743798904
  • Weight: 934g
  • Dimensions: 190 x 248mm
  • Publication Date: 05 Apr 2023
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Paperback
  • Language: English
Secure checkout Fast Shipping Easy returns
Description

It’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 just-plain-delicious meals for the whole family.

Cook, mum, and straight-talking kitchen superstar Katrina Meynink knows how hard it can be to get dinner on the table. The columnist for popular Australian website Good Food has mastered the art of ‘throw in a bowl and call it a meal’ wizardry.

Discover delicious hacks and time-saving tips to get off the culinary treadmill and make memorable dishes from midweek to Saturday night. Use the ultimate ranch dressing to make slow roasted spiced brisket, or perfect caramel sauce to whip up smoky no-churn ice cream. Tahini dressing powers a Middle Eastern-inspired lasagne, while olive tapenade transforms savoury French toast.

With everything from chicken salt to jalapeno jam, lemon curd to spicy harissa, this brilliant book is your guide to sauce-laden, cook-it-again success.

About Katrina Meynink
Australian food writer and recipe columnist Katrina Meynink has published three cookbooks: Slow Victories, Bistronomy: French Food Unbound, Kitchen Coquette; and the picture book Lulu le Baby Chef. The mum of three embraces fast, slow and in-between food, and regularly contributes to national and international food magazines with delicious meal ideas you want to cook.

More from this author