Take One Can - by Lola Milne (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Our kitchen cupboards are full of cans - tomatoes, chickpeas, tuna, kidney beans, sardines, sweetcorn, even figs - that often are used as an addition to a recipe but never the main ingredient. This books is a celebration of canned ingredients, offering 80 recipes that take one can and make it the focus of the meal."--Provided by publisher.<p/><br></br><p><b> Book Synopsis </b></p></br></br><br>Our kitchen cupboards are full of cans - tomatoes, chickpeas, tuna, kidney beans, sardines, sweetcorn, even figs - that often are used as an addition to a recipe but never the main ingredient. <i>Take One Can</i> is a celebration of canned ingredients, offering 80 recipes that take one can and make it the focus of the meal.<br>Arranged to showcase the range of canned ingredients available, the chapters begin with the staple that is Beans and Pulses, followed by Tomatoes and Vegetables, which play a central role in countless dishes, then Fish, and finally Fruit and Sweet Cans. The last chapter offers a few tasty accompaniments to eat alongside your meal. <p/>Lola's creative but simple recipes, such as jackfruit & red kidney bean chilli, sweetcorn fritters, pumpkin and chocolate loaf and pineapple, coconut & lime upside down cake make the absolute most of ingredients you will already have, topped up with one or two fresh ingredients. Substitutions are also suggested should you not have every ingredient on hand.<br>Save money, be creative and waste less food by looking in your cupboard instead of visiting the supermarket.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><i>"Take One Can</i> is a gift for any of us looking to spruce up all the canned beans we've stockpiled, but it also offers a brand new way to look at canned food: not as a lesser alternative to fresh ingredients, but rather a companion to them, a building block for any meal."--<b><i>Wall Street Journal</b></i><br><br>"It's a darling little book, but what struck me was the fact that very few cookbooks these days actually celebrate the can, and the timing for this one couldn't have been more apropos!"--<b><i>The Splendid Table</b></i><br><p/><br></br><p><b> About the Author </b></p></br></br>Lola's eyes were opened to the world of cookbooks, food photography and styling when she did work experience with Jamie Oliver and his food team. After school, she went to Glasgow School of Art and studied Fine Art Photography, though food continued to weave through her work there. After graduating she decided to return to the world of food styling and started working in the kitchens of cafes and bakeries while doing work experience with food stylists. She then progressed to assisting full time and then to being a stylist herself, expanding along the way into recipe testing<br>and then writing.
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