The title refers to the author's philosophy for building a recipe: the balancing act of Acid, Texture, Contrast. She shares this “cheffy” approach, and other pro tips, and applies it to elegant (but doable) and bright recipes. Organized by ingredient category - grains, brassicas, roots, fish, poultry and others, there is also a whole chapter of pickles, dressings, spice blends and other flavour bombs to enhance and tweak. An indispensable book for upping your game.

Details: 

• Hardback / 256 pages
• Published 14 December 2021