Books · Nothing in the Fridge? · Book 2
Mince, Chicken, Tomatoes & Beans
Cook it once. Eat it five ways.
A pack of mince, some chicken thighs, a can of tomatoes, a can of beans. In this book, French chef Aurélie shares the tricks of professional kitchens in a way anyone can follow: 25 base recipes, each with 5 declinations, so one base turns into five easy, budget-friendly dinners.
- 25 chef recipes, 150+ ways to make them
- 46 pages · e-book (PDF), instant download
- Metric & US measures · allergens on every recipe
- Chef's tips · cuts at real size · kitchen vocabulary · food-safety sheet
Prices in AUD. Want the recipe cards too? Save with a bundle.
Real pages from the book
Every recipe is one page: ingredients in metric and US, short steps, a chef's tip and 5 easy ways to change it. Click a page to see it bigger.
The recipes
Mince
- The Chef's Mince Base
- Meatballs, the Master Mix
- Rissoles & Patties
- 15-Minute Stir-Fried Mince
- Farcis
- Mince in Pastry
- Lasagne & Layered Bakes
Chicken
- One-Tray Roast Chicken Thighs
- Sauté de Poulet
- The Chicken Curry Base
- Chicken Stir-Fry
- Crumbed Chicken
- Poached Chicken
- One Thigh, Five Marinades
Tomatoes
- My Marinara
- Tomato Soup from the Can
- My Mum's Ratatouille
- Poulet Basquaise
- One-Pot Tomato Rice
Beans
- Chilli sin Carne
- Chickpea Curry
- Red Lentil Dhal
- White Bean Soup
- Crunchy Roasted Chickpeas
- Lentil Salad
A free recipe from this book
The full page, exactly as it is in the book.
You know before you start
Budget
💲 cheap · 💲💲 moderate · 💲💲💲 treat
Hands-on time
The time you're actually working, e.g. "10 min hands-on · 40 min in the oven".
Chef-tested
Written by a professional chef with 10+ years in real kitchens, not a content farm.
Chef Aurélie
French chef, trained in France (BTS Hôtellerie-Restauration), then cook, head chef of a traditional Mexican restaurant and FIFO mining-camp chef in Australia. These books are the tricks of professional kitchens, written so anyone can follow them.
Read my story
