Cooking with Anna - Haugh, Anna
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For Anna Haugh cooking is in her bones and sharing in her nature. A born and bred Dubliner, Anna was raised on her mum's Irish home cooking. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie from Howth, vegan pulled pork and Guinness chocolate cake. Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's…mehr

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Produktbeschreibung
For Anna Haugh cooking is in her bones and sharing in her nature. A born and bred Dubliner, Anna was raised on her mum's Irish home cooking. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie from Howth, vegan pulled pork and Guinness chocolate cake. Knowing full well the reality of juggling busy family life with work, Anna includes mouth-watering recipes that are easy to prepare for weeknight dinner without using every pot and pan in the house, such as Mammy's shepherd's pie with forked spuds, baby gem and chicken taco night, lentil bolognaise, coconut cod curry and Anna's Tuesday night stir-fry. And for when you have some time and want to push the boat out, there's a celebration roast, or the duck breast and potato waffle with a mushroom and black garlic puree, or even Aunty Ann's show-stopping carrot cake. For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavour and bring casual elegance to simple home cooking.
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Autorenporträt
Anna Haugh was born in Dublin in the 80s. She has trained and worked as a professional chef for 20 years. After studying at Dublin Food school, Anna began her career working at L'Ecrivain with Derry Clarke. She then moved to London where she worked with Shane Osborne at Pied a Terre, Philip Howard at The Square and for the Gordon Ramsay Group. In May 2019, she opened Myrtle Restaurant in Chelsea. The name was inspired by the Irish chef Myrtle Allen, founder of Ballymaloe House. Anna takes inspiration from old Irish recipes, culture and stories to create a modern Irish cuisine that still has the heartbeat of home. At Myrtle Restaurant there is a large focus on great Irish produce, music and art. Anna has worked on numerous television shows for the BBC, she is the resident chef on the breakfast show Morning Live, often appears as a chef and host on Saturday Kitchen and was a new Masterchef: The Professionals Judge for 2022.