Demetre modernises classic French bistro fare in his exciting recipes' - delicious. ‘Demetre weaves his slow-cook magic and straddles better than anyone else the boundary between new techniques and old recipes... You can't get better than this'- Giles Coren, The Times‘Arbutus has a menu that is an ode to joy' - AA Gill, Sunday Times StyleAnthony Demetre's cooking has won praise for the way in which it straddles new techniques and old recipes and his book is a reflection of this philosophy: bistrostyle classic European food with a modern twist. From salads and soups through to seafood and casseroles, this is food to be enjoyed, as weekday lunches and dinners, or for uncomplicated weekend entertaining. Today's Special is destined to become a treasured book, used time and time again. Dishes such as Fricassee of Chicken with Spring Onion Risotto and Braised Shoulder of Lamb with Roast Artichokes and Tomatoes are so simple and tasty that they are sure to become favourite recipes. Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions - the perfect end to a perfect meal.
