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Karen Martini Cooking at Home

Karen Martini Cooking at Home

by Karen Martini
Hardback
Publication Date: 03/03/2008

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$59.95
`If this collection of recipes does nothing else, I would like to think it encourages people -family, friends, households - to share at least one meal together, two or three times a week.'
Since having her first child, Karen Martini has spent a lot more time contemplating the eternal question of what to have for dinner. No longer able to pop out to a restaurant at a moment's notice or to the shops to pick up a basketful of exotic ingredients, Karen has created a repertoire of dishes that can be put together quickly and simply, but with great effect.
Karen loves cooking traditional food - be it Mediterranean, Middle Eastern or comforting English baking - but adds something extra to make it look and taste special- kibbeh, normally made with lamb, is a revelation when ocean trout is used instead; a dollop of smoky eggplant completely transforms a piece of chargrilled tuna; and a classic cheesecake becomes an elegant dessert when paired with a spoonful of wine-soaked berries.
Based on Karen's phenomenally popular column in Sunday Life magazine, this collection of 150 recipes, beautifully photographed by Earl Carter, offers the inspiration needed to turn the evening meal into a special occasion, every night of the week.
ISBN:
9781920989866
9781920989866
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
03-03-2008
Language:
English
Publisher:
Penguin Random House Australia
Country of origin:
Australia
Pages:
260
Dimensions (mm):
284x220x24mm
Weight:
1.31kg
Karen Martini

Karen Martini is the author of seven top-selling cookbooks, her most recent the gorgeous New Kitchen.

She enjoys a huge following through her weekly recipe feature in Fairfax's Good Food/Epicure liftouts, her role on the smash-hit series My Kitchen Rules, and her long-running segment as resident chef on Channel 7's Better Homes and Gardens, watched by more than 1.3 million viewers each week.

Karen's recipes are collected, stuck on the fridge and cooked in kitchens around the country every week.

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