Tender
Murdoch Books (Verlag)
978-1-76150-131-9 (ISBN)
- Noch nicht erschienen (ca. September 2026)
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Tenderness is at the heart of why we cook.
Slowly allowing flavour to unfold, letting simple ingredients meld into something special is a kind of magical alchemy. So is building something nourishing with minimal effort midweek that still turns out rich and generous. Tender is here to help create just that magic with ease, with over 90 nurturing, comforting recipes, so you can feed your soul while also satisfying hungry friends and family members.
The gorgeous, heartfelt and flavour-packed meals in this book run the range from hearty stews to zippy braises and curries, as well as a wide world of soups and ragus - everything is designed to warm you up and to hold you together, all designed with no need for special equipment - just a stove or oven will do. Recipes are by style of protein to keep it practical, and ranging from easy weeknight dinners to banquet-worthy centrepieces.
Start with a flexible and fool-proof basic braise recipe that you take in any direction you choose, or be led lovingly into the arms of a steak and peppercorn stew with mash, or a French onion fettuccine. Get ahead with a dal that begins its life in a jar in your pantry, or enliven the whole house with a Thai-style bouillabaisse. This is warm food for cold times - or any time of year at all. Sometimes we all just need a little tenderness.
Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes for people who don't like recipes. She began her career as a food stylist at donna hay magazine, and since then has worked in food styling, menu creation, travel writing and art direction for countless major food brands. Her first book, Every Night of the Week, was an international bestseller, followed by Every Night of the Week VEG which expanded Lucy's culinary world into a new dimension. Tender is her third book.
Introduction
How to build a killer stew
The braise that started it all
Tender cheat sheet
Beef
Chilli with southern-style biscuits
Shabu Shabu
Vietnamese braised ribs
Daube-bourg
Pepper cream shorties & cacio e pepe mash
Bolognese and all its baggage
Argentinian-style pie
Veal & fennel osso buco
Beef, cheese & chive pie
Massaman beef cheeks
Whisky brisket & cheese shells
Veal 'scallombocca'
Corned beef
Pork
Pork & apple meatballs with crispy sage
Mapo pork & chawanmushi
Spring pea & ham soup
Chorizo & butter bean stew
Crispy pork neck tacos
Soy & orange-braised pork belly
Pork poached in milk
Lazy, messy lasagne
Jimmy's pork sinigang
Green curry stew
Lamb, goat & venison
Lemony lamb shoulder with potatoes & chickpeas
Lancashank hotpot
Sri Lankan goat curry
Rags ragu
Cumin-braised ribs
Chump chop ratatouille
Ultimate lambwich
Venison stew with amarone mushroom risotto
Poultry
Chicken with salad dressing rice
Chicken avgolemono
Butterflied spicy cacciatore
Chicken 'nduja risotto
Duck ragu pappardelle
Coq au vin blanc pie
Mike's chicken paprikash with spaetzle
Chicken corn miso chowder with hazelnut butter
Chicken in a pot with silverbeet & rice
Rob & Soph's tagine
Nikki's Hainan chicken rice
Lady Marmalade duck pancakes
Seafood
Champagne hash pie
Seafood puttanesca parcels
Creole boil
Steamed whole snapper
Thai-style bouillabaisse
Danielle's lockdown clams
Braised occy
Crab-braised asparagus and snow peas
Mussels two ways
Pesce al pomodoro fresco
Saffron lobster bisque
Vegetarian
French onion rigatoni
Justin's aloo muttar
Fasolakia
Fasolatha
Minestrone
Dal in a jar
Braised cabbage
Unctuous eggplant shakshuka
Potato cauliflower gratin
Hot honey-braised brie
Braised leek & artichoke
Sweet
Miso caramel apple pie
Peach & passionfruit doughnut s'mores
Nutty hot chocolate
Sweet earl eton
Pandan coconut brulée rice pudding
Pear and plum tarte tatin
Emma's double ginger rhubarb cobbler
Stewed strawberries & burrata
Drunken cherries & mousse
Beside & beneath
Super-hydrated focaccia
Pasta dough
Saturday-night-pasta-inspired fregola
Cheat's spring onion paratha
Risotto alla milanese
Paris mash
Creamy polenta
Potato smash
Frilly frenchy
Bittersweet symphony
Super green steak
Pea popper
Tuscan dreams
Brusslaw
Index
| Erscheint lt. Verlag | 3.9.2026 |
|---|---|
| Verlagsort | Millers Point |
| Sprache | englisch |
| Maße | 205 x 260 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sachbuch/Ratgeber ► Geschichte / Politik ► Regional- / Landesgeschichte | |
| ISBN-10 | 1-76150-131-3 / 1761501313 |
| ISBN-13 | 978-1-76150-131-9 / 9781761501319 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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