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Fresh Happy Tasty : An Adventure in 100 Recipes
by Jane Coxwell and John Bedell and Diane Von Furstenberg

Overview -

Travel the world with 100 healthy, delicious, and simple recipes in this beautiful, evocative cookbook

Ws a personal chef to Diane von Furstenberg aboard the designer's spectacular sailing yacht, Eos, Jane Coxwell has traveled to the far corners of the globe.  Read more...


 
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More About Fresh Happy Tasty by Jane Coxwell; John Bedell; Diane Von Furstenberg
 
 
 
Overview

Travel the world with 100 healthy, delicious, and simple recipes in this beautiful, evocative cookbook

Ws a personal chef to Diane von Furstenberg aboard the designer's spectacular sailing yacht, Eos, Jane Coxwell has traveled to the far corners of the globe. Gathering inspiration from Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the Caribbean, the Mediterranean, Central America, and her homeland of South Africa, Jane's delectable recipes can truly be called world food.

Full of light, lively flavors, the freshest ingredients, and a down-to-earth attitude, and illustrated with dozens of lushly intimate photographs from Jane's travels, Fresh Happy Tasty is the perfect way to share fabulous food and good times. Jane's low-key approach applies to both her cooking and everyday life. The most delicious dishes, she believes, are created with fresh food that looks good, tastes great, and is thoughtfully prepared. Never extravagant or ornamental, Jane's recipes are meant to inspire the freedom to create and enjoy cooking.

Fresh Happy Tasty offers 100 of Jane's favorite light and luscious recipes, including: Bright Green Pea Salad with Lemon and MintHerb, Lemon, and Caper Stuffed TroutHoney Poached PineappleCape Malay Lamb CurryBrussels Sprouts and Oyster Mushrooms with Pine NutsIsraeli Couscous with Shrimp and ZucchiniLobster QuinoaMiddle Eastern Watermelon Salad

Enjoy wonderful flavors from around the world with Fresh Happy Tasty


 
Details
  • ISBN-13: 9780062125408
  • ISBN-10: 0062125400
  • Publisher: William Morrow & Company
  • Publish Date: May 2013
  • Page Count: 310


Related Categories

Books > Cooking > Regional & Ethnic - International
Books > Cooking > Health & Healing - General

 
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The art of home canning

Kevin West lives in L.A.; he’s not a farmer or a gardener. But he is an aficionado of local farmer’s markets and farm stands who found himself frustrated by the fleeting nature of nature’s abundance. When he set out to capture the fabulous essence of each season by preserving it, he realized he was returning to his East Tennessee roots and childhood memories. A blog followed and, now, Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving, a complete companion to mastering the art of putting up and putting by—making sweet preserves with fruit and savory preserves with vegetables, and using simple techniques for drying, freezing and storing seasonal produce. The recipes (more than 220) are, of course, organized by season, and accompanied by stories (preserver extraordinaire West is also a gifted Southern storyteller) and essays that entertain, educate and take you into the cuisine and culture of food preservation. Look no further: This is the only preserving book you need for this season and all that follow.

THE FOOD OF A FREE SPIRIT
Jane Coxwell is Diane von Furstenberg’s personal chef and spends most of her time on the big, beautiful yacht that von Furstenberg and Barry Diller own, creating light, lively, luscious meals as they cruise the world. So it’s no surprise that her food has been inspired by her travels to Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the ­Caribbean, the Mediterranean, Central America and her homeland, South Africa. Coxwell is a free spirit whose zest for the world and its food is truly infectious, and in Fresh Happy Tasty: An Adventure in 100 Recipes, her debut cookbook, lavishly illustrated with full-color photos, she shares her fresh, low-key approach to cooking, with memories and experiences included. Good header notes and fully fleshed-out instructions enable landlubbers like us to join Coxwell in turning out a mélange of morning mueslis, standout soups, salads, seafood, sauces and sides, plus great grain dishes and masterful mains like Cilantro Fish, Lamb and Quinoa Koftas and Cape Malay Lamb Curry, all in our own landlocked galleys.

TOP PICK IN COOKBOOKS
Noted omnivore Hugh Fearnley-Whittingstall seems to have taken to heart Michael Pollan’s admonition to “Eat food. Not too much. Mostly plants.” Well, I’m not sure about the not-too-much part, because River Cottage Veg, his new paean to vegetables, is big, beautiful and so bountiful that it’s not going to encourage moderation. Just looking at the luscious full-color photos is enough to make a committed carnivore morph into an advocate of the mostly veggie approach to everyday eating. His 200 recipes take you from multilayered, multifaceted mains, such as Kale and Mushroom Lasagna and Sweet Potato and Peanut Gratin, to hearty salads, hefty soups—try the summery Cucumber and Lettuce Vichyssoise—and super suppers that come right off the pantry shelf; from pasta-, rice- and grain-based dinner winners, to a superb sampling of small plates à la meze and tapas—like marinated Zucchini and Mozzarella—to a bonanza of roasted, grilled and broiled centerpieces and sides. His approach is practical and practiced, his enthusiasm boundless and inspiring. Vegging out has just taken on a new and delicious meaning.

 
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