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Stephane Reynaud - One Knife, One Pot, One Dish: Simple French Cooking at Home

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Stephane Reynaud One Knife, One Pot, One Dish: Simple French Cooking at Home
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Best-selling, internationally celebrated chef Stephane Reynaud pares down delicious French food to its essential best ingredients with 160 one-pot recipes that even the most inexperienced or time-poor cooks will love. There are pre-dinner dips and snacks; hearty vegetarian dishes; simple one-pot recipes for fish, beef, lamb, veal, pork or poultry; slow-cooked roasts, delicately seasoned with herbs and spices; classically simple one-pan desserts such as clafoutis; and even ideas for the perfect cheese course. Stephane has demystified and made simple good French cooking - preparing dinner has never been this easy.

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Stephane Reynaud - One Knife, One Pot, One Dish: Simple French Cooking at Home
One Knife, One Pot, One Dish: Simple French Cooking at Home
Stephane Reynaud
One Knife, One Pot, One Dish: Simple French Cooking at Home

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Best-selling internationally celebrated chef Stphane Reynaud pares down - photo 1
Best-selling, internationally celebrated chef Stphane Reynaud pares down delicious French food to its essential best ingredients with 160 one-pot recipes that even the most inexperienced or time-poor cooks will love. There are pre-dinner dips and snacks; hearty vegetarian dishes; simple one-pot recipes for fish, beef, lamb, veal, pork or poultry; slow-cooked roasts, delicately seasoned with herbs and spices; classically simple one-pan desserts such as clafoutis; and even ideas for the perfect cheese course. Stphane has demystified and made simple good French cooking preparing dinner has never been this easy. Stphane Reynaud is chef and owner of restaurant Villa9Trois in Montreuil, just outside Paris. He won the 2005 Grand Prix de la Gastronomie Francaise with his book Pork & Sons . His other cookbooks include Terrine , Ripailles , Roti s, Stphane Reynauds 365 Good Reasons to Sit Down to Eat , Pies and Tarts , The Book of Tripe and Gourmet Hot Dog .

His latest restaurant, Tratra, is in Londons Shoreditch.

FOR MY LITTLE CHICKS WHO ARE NOW ROOSTERS AND MY SHEPHERDESS WHO RAISED THEM - photo 2
FOR MY LITTLE CHICKS WHO ARE NOW ROOSTERS AND MY SHEPHERDESS WHO RAISED THEM MAGNIFICENTLY. FOR MY FRIENDS, MATES, COMRADES, PARTNERS IN CRIME, BUDDIES AND ALL THOSE WHO HAVE SHARED MY TABLE. We can disarm with a casserole, turn heads with a roast, nibble over drinks, satisfy the vegan, treat the carnivore, surprise the vegetarian, indulge with cheese, smile at desserts Oh, cooking? That's too complicated! Some might say this, but it is not so: 20 minutes in the kitchen, at most; a pantry of easy ingredients; a board, a knife, a pot, a dish... This simple cookbook is for my friends who don't know how to cook (and the rest as well). h 1 food processor Hummus 200 g tinned chickpeas 1 teaspoon cumin 1 garlic clove, peeled 100 ml olive oil 3 sprigs parsley Salt and pepper Goats cheese 200 g fresh goats cheese 50 g nuts (hazelnuts, pistachios, walnuts...) 3 tablespoons olive oil 12 Thai basil leaves Guacamole 2 avocados Juice of 1 lemon 1 French shallot 1 dash Tabasco sauce 50 g cherry tomatoes Salt and pepper Corn 200 g tinned sweetcorn 3 tablespoons canola oil 1 French shallot 6 red chillies in vinegar Salt and pepper
Crostini dips Blend all of the ingredients together in a food processor - photo 12
Crostini dips Blend all of the ingredients together in a food processor, leaving a few to garnish. h 1 food processor Green olive 150 g pitted green olives 1 garlic clove 20 g curly-leaf parsley 3 tablespoons olive oil Black olive 150 g pitted dry black olives 8 basil leaves 3 anchovies Sun-dried tomato 150 g sun-dried tomatoes in oil 30 g parmesan cheese 1 teaspoon tomato sauce (ketchup) 2 tablespoons olive oil Anchovy (is good) 100 g anchovies in oil 1 garlic clove 1 teaspoon pastis (anise-flavoured spirit) Juice of 1 lemon 3 sprigs tarragon
Crudit dips Blend all of the ingredients together in a food processor leaving - photo 13
Crudit dips Blend all of the ingredients together in a food processor, leaving a few to garnish. h 1 food processor Tuna 250 g tin tuna 1 egg 1 teaspoon dijon mustard red onion 6 chives 4 tablespoons olive oil Salt and pepper Salmon & cucumber 150 g smoked salmon 100 g cucumber, unpeeled 50 g cream cheese 1 teaspoon fennel seeds Prawn 150 g peeled cooked prawns 1 egg 1 teaspoon dijon mustard 1 teaspoon tomato sauce (ketchup) 1 teaspoon cognac 4 tablespoons sunflower oil Salt and pepper Sardine 150 g boneless tinned sardines 4 chives 40 g cornichons (French gherkins) French shallot 4 basil leaves 3 tablespoons olive oil Salt and pepper
Clock wise from top Curry lemon Herb bacon Soy basil Olive parmesan - photo 14
Clock wise from top: Curry & lemon, Herb & bacon, Soy & basil, Olive & parmesan Popcorn h 1 flameproof casserole pot d High heat f Preparation time 5 minutes Cooking time 5 minutes Curry & lemon Serves 4 2 tablespoons olive oil 50 g popping corn 1 lemon, zest only 50 g butter 1 teaspoon curry powder Salt c Heat the oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). h 1 food processor Tuna 250 g tin tuna 1 egg 1 teaspoon dijon mustard red onion 6 chives 4 tablespoons olive oil Salt and pepper Salmon & cucumber 150 g smoked salmon 100 g cucumber, unpeeled 50 g cream cheese 1 teaspoon fennel seeds Prawn 150 g peeled cooked prawns 1 egg 1 teaspoon dijon mustard 1 teaspoon tomato sauce (ketchup) 1 teaspoon cognac 4 tablespoons sunflower oil Salt and pepper Sardine 150 g boneless tinned sardines 4 chives 40 g cornichons (French gherkins) French shallot 4 basil leaves 3 tablespoons olive oil Salt and pepper
Clock wise from top Curry lemon Herb bacon Soy basil Olive parmesan - photo 14
Clock wise from top: Curry & lemon, Herb & bacon, Soy & basil, Olive & parmesan Popcorn h 1 flameproof casserole pot d High heat f Preparation time 5 minutes Cooking time 5 minutes Curry & lemon Serves 4 2 tablespoons olive oil 50 g popping corn 1 lemon, zest only 50 g butter 1 teaspoon curry powder Salt c Heat the oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you).

Immediately add the zest of the lemon, the butter and curry powder, season with salt and mix well. Herb & bacon Serves 4 80 g streaky bacon, cut into thin matchsticks 50 g popping corn 1 tablespoon herbes de Provence (mixed dried herbs) Salt c Render the bacon in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the herbs, season with salt and mix well. Soy & basil Serves 4 8 basil leaves 3 tablespoons sunflower oil 50 g popping corn 50 g butter 2 tablespoons sweet soy sauce Salt a Roughly chop the olives. c Heat the olive oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the parmesan cheese and black olives and mix well.

Olive & parmesan Serves 4 80 g pitted dry black olives 3 tablespoons olive oil 50 g popping corn 50 g finely grated parmesan cheese a Roughly chop the basil leaves. c Heat the oil in a flameproof casserole pot, add the popping corn, cover and shake the pan over the heat until all the kernels have popped (the noise will tell you). Immediately add the butter, soy sauce and basil, season with salt and mix well.

Beef cheeks with shiraz h 1 flameproof casserole dish 1 chopping board f - photo 15
Beef cheeks with shiraz h 1 flameproof casserole dish 1 chopping board f - photo 16
Beef cheeks with shiraz h 1 flameproof casserole dish 1 chopping board f Preparation time 10 minutes Cooking time 3 hours 15 minutes Serves 4 4 carrots 2 garlic cloves 4 French shallots 1 kg beef cheeks 200 g mushrooms 150 g thick-cut smoked bacon, cut into lardons 50 g butter 2 tablespoons flour 500 ml beef stock 500 ml shiraz red wine Bouquet garni Salt and pepper 3 sprigs flat-leaf (Italian) parsley a Peel the carrots and cut them into large sticks. Peel and crush the garlic. Peel and finely chop the shallots.
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