woensdag 27 november 2013

Marie Claire Fresh & Easy By Michele Cranston

Celebrate seasonal ingredients and exotic flavours with fresh + easy, the third book in our new format marie claire series. Whether you are planning an easy dinner with friends or indulging in a casual brunch, spice it up with zucchini and lemon frittata, orange flower madeleines and creamy chai brulee. Or invite a friend to laze under a cool willow and enjoy the tang of lime parfait or ruby grapefruit sorbet.

Whatever your taste or mood, fresh + easy features over 100 easy-to-prepare dishes that will gratify your senses, nourish your body and make every meal an occasion. Written by author and chef Michele Cranston and accompanied by stunning garden photography, fresh + easy perfectly captures the light, carefree and healthy lifestyle embodied by the marie claire brand.

Michele Cranston has been cooking and styling for 20 years in a career that has spanned work as a chef, creative caterer and writer. Her work has appeared in wallpaper* and The New York Times. Michele's unique style demonstrates a lover of fresh, clean flavours, crisp textures and a strong sense of colour and design. The chance to place her food in context in the marie claire books brings together her background in visual art and her passion for food.

ISBN: 9781741965490



interview with Michele Cranston
I went to the bookshop yesterday and was blown away by just how much shelf space is taken up by cookbooks. Everyone is obssessed with the idea of cooking - but, let's face it, how many of us make those tantalising recipes? Well, there's probably a couple of exceptions - for me, at least. Bill Granger's cookbooks and those by Michele Cranston. She was the pioneer, though, with all those beautiful - and, importantly, easy - recipes for Marie Claire. Michele is definitely the quiet achiever of all those "look at me" cooks and chefs. But that endears her to me even more.


Which five words best describe you? Smiley, chubby, busy, chatty and of course hungry!
What was your first job and what path have you taken since then? Cleaning a café - fortunately it was small and I soon started working as a waitress and then a cook. From there I paid my way through university and art school by working in many kitchens.
What’s your proudest career achievement? The marie claire cookbooks. Each one has been a labour of love and there is something wonderfully substantial and enduring about a book. I still get a kick when I see them lined up in bookshops.
What’s been your best decision? Agreeing to help Bill Granger set up bills. The early days of bills was lots of fun and I still miss the buzz of making simple yummy food and all the great people who either worked with me or became regulars and friends.
Who inspires you? People who care about the planet and go out of their way to do something about the bad decisions which we seem to keep making.
What are you passionate about? Good food. It’s a simple statement but encompasses complex issues... nutrition, sustainability, ethics.
What’s the best lesson you’ve learnt? Either simplicity or leave your ego at the door. In a funny way it’s the same answer!
Which person, living or dead, would you most like to meet? After seeing ‘Julie and Julia’ it would have to be Julia Child.
What dream do you still want to fulfil? Having a vegetable garden like my grandfather’s. I’m great at the salad end but not so good at the seed, sow and slug beginning.
What are you reading? I’m re-reading Much depends on dinner by Margaret Visser but looking forward to the growing pile of ‘holiday reads’ next to my bed.

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