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How do you write a cookbook then?
You have to write a tablespoon of butter. So you know exactly.
I'm looking at my best friend.
"It'll be a click," I say, smiling.
For me, it's not that big of a deal. It's units of measurement like a click, a fist, and a pinch.
The recipes in the book of course contain proper measurements, but I like to let the dishes be a little as they are. Adding a little more lemon, turning a weekday dinner into a festive weekend meal, swapping rice for noodles, frying feta cheese instead of chicken, sometimes making your own mayo, while Hellman's ready-made is great. Add, remove, replace. You get the idea! I hope to give you a large dose of inspiration and guide you in cooking, but I refuse to encourage recipes to be the only right way.
Just goodies! Here is the cookbook for those of you who love all things delicious, simple, right? How about candied jalapeños, open chanterelle lasagna with burnt cream or chili cheese churros? In Gottigher, food creator J ennifer Eriksson has collected her very best recipes, everything from small to large, salty to sweet, food to drink. She invites you to try a little bit of everything, share or not share, let the dishes come in a little at a time or put together a really good, honest three-course menu.
It's easy to think that good food must be difficult to cook, but here it's proven wrong. Over the weekend you might eat grilled tuna tacos and toast with your friends in homemade elderflower champagne, and on Tuesday evening you'll instead want to whip up a quick bearnaise pasta and throw yourself on the couch. The recipes are suitable for all occasions, for beginners and gourmands alike, everyday life and parties, vegetarians and carnivores. Gottigher has something for everyone. Here the focus is on food being food. And food is delicious!
You have to write a tablespoon of butter. So you know exactly.
I'm looking at my best friend.
"It'll be a click," I say, smiling.
For me, it's not that big of a deal. It's units of measurement like a click, a fist, and a pinch.
The recipes in the book of course contain proper measurements, but I like to let the dishes be a little as they are. Adding a little more lemon, turning a weekday dinner into a festive weekend meal, swapping rice for noodles, frying feta cheese instead of chicken, sometimes making your own mayo, while Hellman's ready-made is great. Add, remove, replace. You get the idea! I hope to give you a large dose of inspiration and guide you in cooking, but I refuse to encourage recipes to be the only right way.
Just goodies! Here is the cookbook for those of you who love all things delicious, simple, right? How about candied jalapeños, open chanterelle lasagna with burnt cream or chili cheese churros? In Gottigher, food creator J ennifer Eriksson has collected her very best recipes, everything from small to large, salty to sweet, food to drink. She invites you to try a little bit of everything, share or not share, let the dishes come in a little at a time or put together a really good, honest three-course menu.
It's easy to think that good food must be difficult to cook, but here it's proven wrong. Over the weekend you might eat grilled tuna tacos and toast with your friends in homemade elderflower champagne, and on Tuesday evening you'll instead want to whip up a quick bearnaise pasta and throw yourself on the couch. The recipes are suitable for all occasions, for beginners and gourmands alike, everyday life and parties, vegetarians and carnivores. Gottigher has something for everyone. Here the focus is on food being food. And food is delicious!
