Recipe Tin Eats: Tonight is the latest cookbook from Australia’s favourite cook, Nagi Maehashi. Her first book Dinner is also excellent!
Following on from her record-breaking first cookbook, Dinner, Nagi brings us Tonight with more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including the world-famous Charlie sauce) with different ingredients.
There are crave-worthy crowd-pleasers – try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze. Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. For high-impact guest-impressing, turn to Sunday suppers – the Vietnamese pulled pork is a festival of flavour – while the sweet chapter delivers on the promise of maximum decadence.
Recipe Tin Eats: Tonight sets itself apart with a stunning photo and link to a how-to video for each recipe. This is a book for every Australian kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.
$50.00
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Recipe Tin Eats: Tonight is the latest cookbook from Australia’s favourite cook, Nagi Maehashi. Her first book Dinner is also excellent!
Nagi’s back to solve the perennial problem of what’s for dinner tonight … and every night. You can check out her amazing Instagram here.
Following on from her record-breaking first cookbook, Dinner, Nagi brings us Tonight with more than 150 brand-new foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including the world-famous Charlie sauce) with different ingredients.
There are crave-worthy crowd-pleasers – try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze. Some dinners can be cooked in 20 minutes, and others can be made using only pantry staples. For high-impact guest-impressing, turn to Sunday suppers – the Vietnamese pulled pork is a festival of flavour – while the sweet chapter delivers on the promise of maximum decadence.
Recipe Tin Eats: Tonight sets itself apart with a stunning photo and link to a how-to video for each recipe – and plenty of guest appearances from Australia’s most loved golden retriever, Dozer! – this is a book for every Australian kitchen, for every level of cooking ability, for every budget, for every set of taste buds, and for every single night of the week.
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