Title Details

Following on from 2013's Saturday Kitchen Cooking Bible, this is the new collection of recipes from the chefs behind Saturday Kitchen. Each weekend, over 3 million people sit down to enjoy Saturday Kitchen's world-class chefs cook fantastic recipes. With entertaining and often humorous step-by-step demonstrations, the chefs show you how to make aspirational, restaurant-quality dishes in your own kitchen—with no specialist equipment and no confusing, chef terms. The end result is stunning, mouthwatering food. Including seasonal recipes and tips from chefs on their favorite seasonal ingredients, each chapter will be accompanied by menus and inspiring ideas for dinner parties and entertaining friends. Including recipes such as Tom Kerridge's Rosemary and Garlic Salt-baked Lamb Shank, Angela Hartnett's Linguine with Red Mullet, Chili and Garlic and Michel Roux's Poussin Scented with Ginger and Lemongrass, this book is bursting with gorgeous recipes to make all year round.