Off the Shelf

Format:	Paperback 192 pages

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Synopsis

Donna Hay, the bestselling Australian food writer and stylist, brings us fresh, fast and delicious recipes in a volume which offers simple and original solutions to the 'nothing for dinner' dilemma. A beautiful package with a clean and comtemporary visual style. 'Off the Shelf' is an essential handbook for everyone who loves to cook and eat. Bestselling food writer and Glenfiddich Award winner Donna Hay shows you how to fill your store cupboard, to save time and combat stress with practical and inventive meal ideas. From everyday meals to special occasions and unexpected entertaining, 'Off the Shelf' is packed with the information and inspiration you need to create a meal at short notice; anything from a simple pastadish, a slippery slurp of Asian-inspired noodles to a tempting berry tart. All you need is a a well-stocked kitchen cupboard and a handful of fresh ingredients.

Book details

Published
01/10/2001

Publisher
Fourth Estate Ltd

ISBN
9781841157702

Publisher and industry reviews

Jacket review

'Donna Hay is my inspiration' Jamie Oliver 'Hay's are those affordable, big, sexy paperbacks, oozing irresistable things!the photography is equally seductive' Independent 'Drop-dead gorgeous food!clean, elegant yet simple recipes, food that looks glamorous yet requires minimum effort. ' The Sydney Morning Herald

UK Kirkus review

Endorsed by Jamie Oliver on the cover ('Fantastic!'), this book also won the 2001 Glenfiddich Book Award. Donna Hay is, the jacket notes inform us, a 'food stylist', and what we have here is, to a large extent, style over substance. Its promise ? to show you how to stock a larder that means you always have the means to make delicious food whatever the occasion ? is only meagrely fulfilled. The book's focus is on pretty pictures rather than helpful words. The chapter on pasta, for example, shows elegantly photographed uncooked varieties, but fails to specify whether your larder should contain the fresh or the dried sort ? or to explain, though devoting an entire page to cooking pasta, how cooking methods should vary for each type. The recipes are the kind that could appear in any fashionable cookbook or caf? with a leaning towards global fusion food: lots of seared fish and chicken, noodles and pasta galore. Regardless of the provenance of each dish, they are all photographed in the same way: on white china, against a white background with restrained portions on an artistic swirl of spaghetti or noodles. Beautiful but uninspiring. (Kirkus UK)