Tender

TenderWelcome to 90 bold, warming, modern takes on classic braises, stews, soups, ragus and more in this modern classic cookbook from the bestselling Lucy Tweed. Tenderness is at the heart of why we cook. Slowly allowing flavour to unfold, letting simple ingredients meld into something special is a kind of magical alchemy. So is building something nourishing with minimal effort midweek that still turns out rich and generous. Tender is here to help create

Welcome to 90 bold, warming, modern takes on classic braises, stews, soups, ragus and more in this modern classic cookbook from the bestselling Lucy Tweed.

Tenderness is at the heart of why we cook.

Slowly allowing flavour to unfold, letting simple ingredients meld into something special is a kind of magical alchemy. So is building something nourishing with minimal effort midweek that still turns out rich and generous. Tender is here to help create just that magic with ease, with over 90 nurturing, comforting recipes, so you can feed your soul while also satisfying hungry friends and family members.

The gorgeous, heartfelt and flavour-packed meals in this book run the range from hearty stews to zippy braises and curries, as well as a wide world of soups and ragus – everything is designed to warm you up and to hold you together, all designed with no need for special equipment – just a stove or oven will do. Recipes are by style of protein to keep it practical, and ranging from easy weeknight dinners to banquet-worthy centrepieces.

Start with a flexible and fool-proof basic braise recipe that you take in any direction you choose, or be led lovingly into the arms of a steak and peppercorn stew with mash, or a French onion fettuccine. Get ahead with a dal that begins its life in a jar in your pantry, or enliven the whole house with a Thai-style bouillabaisse. This is warm food for cold times – or any time of year at all. Sometimes we all just need a little tenderness.

About the Author

Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes for people who don't like recipes. She began her career as a food stylist at donna hay magazine, and since then has worked in food styling, menu creation, travel writing and art direction for countless major food brands. Her first book, Every Night of the Week, was an international bestseller, followed by Every Night of the Week VEG which expanded Lucy's culinary world into a new dimension. Tender is her third book.