From Salt to Jam

By Katrina Meynink


Publication Date: May 9, 2023

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Unlock fantastic dinner ideas with these essential flavour bomb condiments. 

Supercharge your kitchen with 20 flavor bomb sauces, spices, relishes, and jams that unlock 100 fantastic dinner ideas in condiment-loving cookbook From A to Zhug.

Featuring easy and delicious recipes based on bang-for-buck condiments – from harissa to chermoula, chicken salt to chocolate fudge sauce – this family-friendly, beautifully-photographed book will elevate your everyday cooking with ease. Turn a lively lemon curd into an oozy raspberry, lemon and meringue tart, or make a meal out of crisp cauliflower hash browns with a dollop of tahini yogurt. Weeknight recipe queen Katrina Meynink will show you simple hacks that can help you plan ahead and put interesting food on the table tonight.

It's a colorful no-fuss guide full of saucy new ideas for your next midweek dinner, covering everything From A to Zhug.

About the Author

Australian food writer and recipe columnist Katrina Meynink has published three cookbooks: Slow Victories, Bistronomy: French Food Unbound, Kitchen Coquette; and the picture book Lulu le Baby Chef. The mum of three embraces fast, slow and in-between food, and regularly contributes to national and international food magazines with delicious meal ideas you want to cook.

Format: Flexibound

Length: 256 pages

Publisher: Hardie Grant

Publication Date: May 9, 2023

ISBN: 9781743798904

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