Rukmini Iyer: The Roasting Tin (SquarePeg 2017)
Everyone has come across a recipe that said it would be easy to make the dish, but it was actually difficult. Or that there wasn’t enough time to cook or that the food was burnt. However, this is not the case with this book. I tried it and the recipes really work. They are simple, both the meat and the side dish are prepared at the same time, and while they are baking, we can do other things. The author tried to make the ingredients interchangeable, so if, for example, we don’t like pepper, we can choose another side dish that cooks in the same amount of time and replace the one we don’t like.
The eight chapters are separated based on the eight types of dishes, and within the chapters the dishes are listed in ascending order of cooking time. We can find chicken and fish dishes, but also baked fruits and cakes. In the list at the beginning of the chapters, you can find out how long it takes to prepare, so that you can vary the ingredients freely. In addition, we can also read advices about baking trays and spices. I recommend it to everyone who is short of time, but likes to eat good and healthy food!
Rukimini Iyer used to work as a lawyer and currently works as a food stylist and writer. The Roasting Tin series has won several awards and sold almost 2 million copies worldwide. So far, only this volume can be read in Hungarian.
