Marie Claire Luscious: Simply Delicious Food

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Allen & Unwin, 2005 - Cookery - 224 pages
"'Marie Claire: Luscious' retains all the hallmarks of previous 'Marie Claire' cookbooks, but introduces a new dimension in food photography. Here the food is placed in the context of a beautiful island setting, captured in 200 stunning images by photographer Mikkel Vang and stylist Christine Rudolph. Author Michele Cranston presents four chapters: Fruit, Leaf, Sea and Husk which continue to embody the 'Marie Claire' philosophy of fresh food, simply cooked"--Global Books In Print.

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Page 170 - Meanwhile, heat the olive oil in a large frying pan over medium-high heat and cook the zucchini for 4 minutes, or until lightly golden.
Page 140 - Sea salt and freshly ground black pepper Heat the olive oil in a large, heavy skillet over medium heat.
Page 131 - Rinse the squid under cold running water and pat dry with paper towels Cut the...
Page 213 - Mix the flour, sugar, baking powder, pistachio nuts and orange zest together in a large bowl. Make a well in the centre and fold in the eggs to make a sticky dough. Turn out onto a clean floured surface. Divide the dough into 2 sections and roll out each portion to form a log approximately 4 cm (1 1/2 in) in length.
Page 205 - Pour the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes and then remove and cool on a wire rack.
Page 20 - Put the rice in a saucepan with 500 ml (17 fl oz/2 cups) of water Bring to the boil, stirring occasionally, then reduce the heat to low Cover...
Page 43 - To make the chilli tomato sauce, heat the olive oil in a saucepan over medium heat and add the onion and garlic.
Page 17 - Bake for 40 minutes, or until a skewer inserted into the centre of the plain cake comes out clean.
Page 57 - ... Spoon the hot fruit into the dish, then arrange the circles of dough in an overlapping pattern over the fruit, on the inside edge of the dish only— leave the fruit in the centre exposed. Brush the dough with the extra milk. Mix the extra sugar and cardamom and sprinkle over the dough. Place the dish on a baking tray and bake for 30 minutes, or until the topping is golden and cooked.

About the author (2005)

Currently the food editor of marie claire Australia, Michele Cranston has been cooking and styling for 18 years in a career that has spanned work as a chef, creative catering and writing. Her work has appeared in wallpaper* and the New York Times. Michele's unique style demonstrates a love of fresh, clean flavours, crisp textures and a strong sense of colour and design. The chance to place her food in context in the new series marie claire book brings together her background in visual art and her passion for food. marie claire Luscious is Michele's fifth book for marie claire.

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