Hardcover; Published 6/1/2004; 256 Pages; ISBN 9780754813446
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The book opens with an introduction to the three-ingredient kitchen, explaining the basics of making fabulous, fuss-free food with the fewest possible ingredients. Jenny White guides the reader through building up the perfect store cupboard, choosing and preparing ingredients, and achieving maximum flavour with minimum fuss.
The recipes are divided into eleven easy-to-use chapters, with dishes for every occasion, from breakfast bites and teatime cookies to summer eating, speedy suppers and elegant dishes for entertaining. Whatever the occasion, there is sure to be the perfect three-ingredient recipe.
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