Chefs
Jenni Muir
Jenni Muir is a freelance journalist and editor writing regularly on food, travel and health.
The lead author of The Guest List, chosen by Richard & Judy as one of their top Christmas books for 2006, she has also written A Cook's Guide to Grains, which was nominated for the Glenfiddich, Andre Simon and Guild of Food Writers' prizes, and A Place To Cook, an inspirational guide to cooking holidays around the world.
Jenni's work has appeared in publications including the Independent, Sunday Times, Express, Time Out and Easy Living. She is also a regular writer for UKTV Food. Jenni is based in London but returns frequently to her native Australia.
Books
A Cook's Guide to Grains
, Conran Octopus Ltd, 2002
A Place to Cook: Inspiring Cookery Courses from Around the World (A Place To...)
, Conran Octopus Ltd, 2004
The Guest List (AA Illustrated Reference Books)
, AA Publishing, 2006
Jenni's work has appeared in publications including the Independent, Sunday Times, Express, Time Out and Easy Living. She is also a regular writer for UKTV Food. Jenni is based in London but returns frequently to her native Australia.
Books
A Cook's Guide to Grains
, Conran Octopus Ltd, 2002
A Place to Cook: Inspiring Cookery Courses from Around the World (A Place To...)
, Conran Octopus Ltd, 2004
The Guest List (AA Illustrated Reference Books)
, AA Publishing, 2006
- Parsnip and bacon soup
- Parsnip, lemon and walnut cake
- Pear, cucumber and radish salad with spicy dressing
- Peppered fruit
- Pink grapefruit jelly with vanilla cream
- Poached pears with honey and vanilla creamed rice
- Polenta with fresh fruits, yogurt and brown sugar
- Prawn and lemon grass kebabs
- Prawn risotto with sweetcorn, coriander and spring onions
- Prawn, green bean and potato salad
- Rice noodles with baby vegetables and coriander pesto
- Roast aubergine salad
- Roast butternut squash with buckwheat and bacon pilaf
- Roast fruit with saffron caramel
- Root vegetable soup with parsley and pecan salad
- Salad of roast beef, figs, rocket and parmesan
- Slim spag bol
- Smoked eel risotto
- Smoked fish salad with preserved lemons and almonds
- Southeast Asian slaw
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