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The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
by Clotilde DusoulierCook from the farmer's market with inspired vegetarian recipes--many of which are gluten-free and dairy-free--with a French twist, all highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes--and explores the love story between French cuisine and vegetables. Choosing what's ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde's charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
The French Menu Cookbook
by Richard Olney Paul BertolliAs those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook.From the Hardcover edition.
French Provincial Cooking
by Elizabeth DavidElizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. the voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. for many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. for David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own. ' the book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. the largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes. the book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e. g. , for omelets, eggs 'should not really be beaten at all, but stirred, ' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. the lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.
The French Revolution: 140 Classic Recipes made Fresh & Simple
by Michel Roux Jr.Michel Roux Jr's delicious collection of French recipes for the modern home cook.Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts.These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!
The French Revolution: 140 Classic Recipes made Fresh & Simple
by Michel Roux Jr.Michel Roux Jr's delicious collection of French recipes for the modern home cook. <P><P>Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containing hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts. <P><P>These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!
French Roots
by Patricia Unterman Denise Lurton Moullé Jean-Pierre MoulléA narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle. Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they cook--beginning with the dishes of old-world France, the couple's birthplace, and focusing on the simple, pared-down preparations of French food common in the postwar period. The story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine. Finally, the journey follows the couple to their homes in Sonoma, California, and Bordeaux to revisit the classic dishes of the Moullés' native country and hone the forgotten skills of foraging, hunting, and preserving. Exquisitely written, with recipes that are innovative and timeless, insights on cooking and thinking like a chef, and an insider's guide to the wines of Bordeaux, French Roots is much more than a cookbook--it's a guide to living the good life.From the Hardcover edition.
The French Slow Cooker
by Michele ScicolonePlug it in and Cook with French Flair“I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French TableWith a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.
French Toast: Stacked, Stuffed, Baked
by Donna KellyThe author of Quesadillas and 101 Things to Do with a Toaster Oven wants you to enjoy French toast any time of the day. Donna Kelly begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles. Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more. With tips on how to pick the right breads, methods on how to cook your toast to perfection, and a special section on sweet sauces and syrups, everyone will be begging for more French toast.
The French Twist: Twelve Secrets of Decadent Dining and Natural Weight Management
by Carol CottrillWith wit and wisdom, The French Twist: Twelve Secrets of Decadent Dining and Natural Weight Management explores the French attitudes of reverence and respect for food and dining. Based on a desire to take the American obsession with weight and fitness in a new direction, it exposes the shortcomings of quick-fix fad diets, encourages readers to examine their unique connections to food, and asks them to abandon their fears about eating and to reject such common myths as the idea that to lose weight we need to eat less and exercise more. Among the secrets the book reveals are the importance of eating authentic and high-quality food, and the role of pleasure and balance in proper nutrition and successful weight management. Throughout, the French approach is validated by up-to-date science on metabolism as it relates to the psychology of eating.,
French Wine: A History
by Rod PhillipsFor centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.
French Women Don't Get Fat
by Mireille GuilianoStylish, convincing, wise, funny–and just in time: the ultimatenon-diet book, which could radically change the way you think and live. French women don’t get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this “French paradox”–how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times. As a typically slender French girl, Mireille (Meer-ray) went to America as an exchange student and came back fat. That shock sent her into an adolescent tailspin, until her kindly family physician, “Dr. Miracle,” came to the rescue. Reintroducing her to classic principles of French gastronomy plus time-honored secrets of the local women, he helped her restore her shape and gave her a whole new understanding of food, drink, and life. The key? Not guilt or deprivation but learning to get the most from the things you most enjoy. Following her own version of this traditional wisdom, she has ever since relished a life of indulgence without bulge, satisfying yen without yo-yo on three meals a day. Now in simple but potent strategies and dozens of recipes you’d swear were fattening, Mireille reveals the ingredients for a lifetime of weight control–from the emergency weekend remedy of Magical Leek Soup to everyday tricks like fooling yourself into contentment and painless new physical exertions to save you from the StairMaster. Emphasizing the virtues of freshness, variety, balance, andalwayspleasure, Mireille shows how virtually anyone can learn to eat, drink, and move like a French woman. A natural raconteur, Mireille illustrates her philosophy through the experiences that have shaped her life–a six-year-old’s first taste of Champagne, treks in search of tiny blueberries (calledmyrtilles) in the woods near her grandmother’s house, a near-spiritual rendezvous with oysters at a seaside restaurant in Brittany, to name but a few. She also shows us other women discovering the wonders of “French in action,” drawing examples from dozens of friends and associates she has advised over the years to eat and drink smarter and more joyfully. Here are a culture’s most cherished and time-honored secrets recast for the twenty-first century. For anyone who has slipped out of her zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a buoyant, positive way to stay trim. A life of wine, bread–even chocolate–without girth or guilt?Pourquoi pas?
The French Women Don’t Get Fat Cookbook
by Mireille GuilianoThe #1New York Times bestselling author of French Women Don't Get Fat offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight. With French Women Don't Get Fat, Mireille Guiliano wrote the ultimate non-diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy - mouthwatering, simply prepar...
French Women for All Seasons: A Year Of Secrets, Recipes, And Pleasure
by Mireille GuilianoFor the legions of fans who asked for seconds after devouring French Women Don't Get Fat, a charming and practical guide to adding some joie to your vie and to your table, every day of the year.By letter, by email and in person, readers of Mireille Guiliano's phenomenal bestseller French Women Don't Get Fat have inundated her with requests for more advice. Her answer: this buoyant new book, brimming with tips and tricks for living with the utmost pleasure and style, without gaining weight.More than a theory or ideal, the French woman's way is an all-encompassing program that can be practised anytime, anywhere. Here are four full seasons of strategies for shopping, cooking and moving throughout the year. Whether your aim is finding two scoopfuls of pleasure in one of crème brûlée, or entertaining beautifully when time is short and expectations are high, the answers are here. And here too are 100 new simple and appetizing recipes that feature French staples such as leeks and chocolate and many more unexpected treats besides, guaranteeing that boredom will never be a guest at your table.Woven through this year of living comme les françaises are more of Mireille's delectable stories about living in Paris and New York and travelling just about everywhere else - in the voice that has already beguiled a million honorary French women. Lest anyone still wonder: here is a new compendium of reasons - both traditional and modern - why French women don't get fat.From the Hardcover edition.
Fresas y secretos (Serie La pastelería mágica #4)
by Alessandra BerelloImagina los más delicioso pasteles en los que puedas pensar, añade una niña con un talento especial para meterse en problemas y mézclalo con el aire de Brooklyn. Y, sobre todo, antes de hornearlo, échale una pizca de polvo mágico... Meg quiere que todo el mundo a su alrededor esté contento, incluido su padre Robert, que últimamente no hace más que trabajar. Afortunadamente, ella conoce el remedio perfecto: preparar un dulce... ¡de la alegría! Con ayuda de Flo y Theo, Meg va en busca del ingrediente mágico. Pero la búsqueda será más difícil de lo previsto, y traerá grandes sorpresas... ¿Te atreves a acompañarles?
Fresh: The Ultimate Live-Food Cookbook
by Valya Boutenko Sergei BoutenkoCookbooks need not--indeed, should not--involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years' experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life. Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.
Fresh: A Perishable History
by Susanne FreidbergThat rosy tomato perched on your plate in December is at the end of a great journey--not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
Fresh: Simple, delicious recipes to make you feel energised
by Donal SkehanSimple, delicious, healthy recipes from Irish TV and Saturday Kitchen host Donal Skehan"I aim for balanced eating, which allows me to enjoy the food I've always loved but also puts a focus on including as much seasonal fresh fruit and vegetables, grains and smaller amounts of high-quality meats in my diet. I take my time to cook and I take my time to eat. These 'rules' allow me to stay true to what I believe good home cooking to be - at its heart, this is a book of healthy, fresh recipes that are as nourishing as they are delicious."DONAL SKEHANFRESH is jam-packed with yummy recipes to cook at home and fill you with energy. Don't deprive yourself - it's all about maximising your health through eating delicious and nutrient-packed food.Tying into Donal's TV series on eating for energy, FRESH includes recipes for breakfasts and snacks as well as Food On The Run, Quick Cook Suppers, and Better For You Dessert & Sweet Treats, such as Peanut Butter Brownies, Mega Beetroot Burgers, Mini Quinoa, Pea and Courgette Cakes, Gluten-free Pancakes with Blueberry, Banana and Honey - big on flavour and chock-full of goodness!
The Fresh 20
by Melissa LanzThe End of "What's For Dinner?" Say goodbye to grocery lists with 80 items that will eventually go to waste. No more boxed mac 'n' cheese or canned-soup casseroles. No more wasting money on endless nights of takeout. With The Fresh 20 cookbook, the focus is on creating meals the whole family can enjoy together.
Fresh and Fast Vegan: Quick, Delicious, and Creative Recipes to Nourish Aspiring and Devoted Vegans
by Amanda GrantA classic vegan cookbook ideal for beginner vegans, with 145 easy, timesaving recipes?newly updated and repackaged
Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great
by Andrea LynnDELECTABLE DASH DISHES FOR EVERY MEALWith its emphasis on fresh ingredients, low sodium, and portion control, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. But cutting back on calories and salt doesn't have to mean sacrificing flavor. Fresh and Healthy DASH Diet Cooking makes following the DASH Diet easy and delicious, with recipes like: * Roasted Tomato Bruschetta* Lentil Salad with Mango* Skirt Steak Lettuce wraps* Jalapeño-Cilantro Chicken* Braised Chipotle Turkey* Blackened Catfish Tacos* Coconut Lemongrass Mussels* Rosemary Tomato Focaccia* Chocolate Pudding* Poached Pears with Lemon YogurtOffering mouth-watering dishes, beautiful full-color photographs, and waistline-friendly tips, Fresh and Healthy DASH Diet Cooking is the ultimate guide to eating well and feeling great.
The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker
by Megan GilmoreEating healthy gets a whole lot easier with this delicious collection of 75 recipes--each one photographed--for nutritious and satisfying meals made quickly in your electric pressure cooker, all developed by a certified nutritionist and cookbook author for maximum health and flavor.In The Fresh and Healthy Instant Pot Cookbook, Megan Gilmore presents recipes that use easy-to-find, whole-food ingredients for simple weeknight meals from morning to night--through the revolutionary cooking power of the Instant Pot, an electric, programmable multicooker. There are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don't scrimp on flavor. With dishes like Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting, following a healthy diet while enjoying your favorite whole foods has never been more achievable. Every recipe is photographed in this highly visual and information-rich collection, and also includes nutritional information (calories, fat, carbs, fiber, and protein) and detailed timing for prep, coming to pressure, cook time, and release time.
Fresh Bread in the Morning: From Your Bread Machine
by Annette YatesWake up to the aroma of fresh bread wafting through your kitchen every morning! A dream? No. With your bread machine, it's a reality. Push a button or two and transform what seems like a laborious, time-consuming and skilled process into a spectacularly easy affair. So why do you need this book when bread machines come with their own recipes? Well, such recipes vary, sometimes on the high side, in the amount of yeast, salt, sugar, fat and dried milk powder they contain. Annette Yates has set about reducing these ingredients and providing recipes for making loaves that are as natural as they can be. And they are delicious too. Or you can add extra ingredients - like herbs, spices, seeds, nuts, fruit, vegetables, honey, mustard and even chocolate! - and transform simple bread into something really special. Try it and see...
Fresh Bread in the Morning (From Your Bread Machine)
by Annette YatesWake up to the aroma of fresh bread wafting through your kitchen every morning! A dream? No. With your bread machine, it's a reality. Push a button or two and transform what seems like a laborious, time-consuming and skilled process into a spectacularly easy affair. So why do you need this book when bread machines come with their own recipes? Well, such recipes vary, sometimes on the high side, in the amount of yeast, salt, sugar, fat and dried milk powder they contain. Annette Yates has set about reducing these ingredients and providing recipes for making loaves that are as natural as they can be. And they are delicious too. Or you can add extra ingredients - like herbs, spices, seeds, nuts, fruit, vegetables, honey, mustard and even chocolate! - and transform simple bread into something really special. Try it and see...
Fresh Cooking
by Caroline Kasterine Rozanne Gold Shelley BorisFresh Cooking is exactly what the home cook desires--a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.From the beginning of her career in the heydey of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.
The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
by Jennifer Trainer ThompsonFresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.