Take Three

Take three ingredients and make great food; a simple approach to cooking which puts freshness and flavour first. It's about reducing recipes to their essential elements, and creating meals of beauty and simplicity.Jill Dupleix has drawn on ingredients and inspiration from all over the world and the result is a book full of stylish and sophisticated recipes to take you through the day.Each recipe is built around three building blocks, the three flavours which can make or break a meal. Take bread, tomato, garlic; prawn, chilli, ginger or clams, beans and mint. Add to these a small supporting cast of storecupboard ingredients and the result is simple cooking with stunning results.With its down-to-earth style and stunning photography, Take Three is not just a cookbook - it is a book which will change the way you cook and eat.Jill Dupleix writes for the Sydney Morning Herald, Australian Elle Magazine and is coeditor of Sydney's Good Food Guide. Her book, New Food, is widely acknowledged as one of the most groundbreaking cookery books published in the last five years.Geoff Lung is one of Australia's leading food and lifestyle photographers.;He photographed chef Gordon Ramsay's dishes for the Glenfiddich award-winning Passion for Flavour, named Food Book of the Year in 1996.