Un cuchillo, una bandeja, una cazuela

Un cuchillo, una bandeja, una cazuela.

162 recipes in no more than 20 minutes in the kitchen… one knife, one tray and one casserole dish… the setting for festive meals!

Delicious recipes in a single pot! A new trend at the top of the culinary world that lets you make the most of cooking with minimal equipment. Simple recipes that taste wonderful!

Countless possibilities for minimalist cooking, aromatic dishes without the fuss, quality over quantity: lamb tagine with nuts, cod with coconut and lemon, asparagus with nori seaweed and Roquefort, cabbage with smoked pork belly… ideal for beginners or experts who want to eat well with the least possible effort!.

Some will say: Cooking… oh là là, it's complicated. But it's really not that hard: no more than 20 minutes in the kitchen, with ingredients anyone can find, a casserole dish, an ovenproof tray, a knife, dishes that cook slowly, that take their time to find just the right place in the centre of the table and enchant every guest. You lose your inhibitions in front of a casserole dish, you hold your head high before a tray, you serve an aperitif, you cater for the vegans, you welcome the vegetarians, you surprise the carnivores, you delight in the cheeses, you smile at the desserts….

Stéphane Reynaud is a renowned French restaurateur and co-owner of the Villa 9 Trois restaurant in Montreuil, on the outskirts of Paris. He is the author of other successful cookery books, including Asados (BLUME).