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The prospect of dinner and a movie is always an enticing one.
Whether it is a date early on in a relationship with all the
apprehension and barely contained frisson that that entails or an
opportunity for a child free evening and the chance to watch a full
length film of your choice without having to keep your finger on
the remote to pause for toilet breaks, the combination of food and
cinema is a winning one. Food is inextricably linked to all aspects
of our lives, food for feasts, food to comfort, food to harm and
always food to raise the sexual tension. Cinematographers know this
too. So often there are dishes in a movie that deserve a mention in
the credits so pivotal are they to the storyline. You only have to
mention "Silence of the Lambs" for fava beans and chianti spring
into the conversation and apple pie is often off or suddenly back
on the menu for anyone who has recently watched American Pie for
the first time. Let us get one thing straight here the dishes
celebrated in this book are not physically available at the
pictures. Food served in containers too large to be used as airline
carryon baggage is not what this book is about. The recipes here
are for those movie moments that made you step away from the
popcorn bucket. Who doesn't want to slice garlic with a razor blade
to create the garlicky spaghetti sauce so lovingly made in
Goodfellas or jump through the screen to nibble absolutely
everything in Willy Wonka's chocolate factory (including Johnny
Depp although that may be just my own fantasy) and every woman on
this planet wants "what she's having" in When Harry met Sally! So
this is your chance, if it was eaten on screen then the recipe for
it may well be in this book. Unless of course you fancy making the
chilled monkey brains from Indiana Jones and the Temple of Doom in
which case I suggest you still buy the book but change your dessert
plans. What about a nice Apple Strudel from the Sound of Music
instead?
With food prices rising faster than the national debt we need to
get every scrap of value from the goods we buy. Good menu planning
is a sure way of saving money, and this book takes menu planning to
another level. It shows how, by linking your meals from one day to
another, you can cook - and shop - economically but deliciously;
and use up any leftover ingredients that might otherwise be scraped
into the bin or left to gather mould in the fridge. Example of a
meal chain in the book: THE ROAST CHICKEN TO PIZZA MARGERITA CHAIN
Roast chicken > use the carcass to make stock and the leftover
chicken meat to make Chicken risotto > use leftover risotto plus
salami, mozzarella and passata to make Arancini with tomato sauce
>use the leftover salami, mozzarella and passatta to make Pizza
Margarita. Four meals - all linked, and no wasted ingredients.
Other chains include: Roast Lamb to a Dirty Martini through six
links. Poached Salmon to Chocolate Cake through five links. Chicken
tikka to hummus in four links. Beef brisket to egg fried rice in
four links. Breaking the chain Links in the chain can be frozen,
ready and waiting for the chain to be started up at a later date.
The aim? To reduce waste with no compromise on taste.
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