Enter our US/CA/AU/NZ giveaway to win one of two copies in the US/CA and an additional copy open to AU/NZ of RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals by Nagi Maehashi with one grand prize winner receiving an Emile Henry Dutch Oven in the US.

RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals by Nagi Maehashi has now arrived in the US. This debut cookbook from the popular blogger was released in Australia in October to high praise.

Millions of people around the world open Nagi Maehashi’s digital “recipe tin” every day to discover new meals and cooking inspiration. In her cookbook, she brings us the ultimate curation of new and favorite dishes from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter, “What Do I Do With a Piece of . . .” makes cooking protein from your fridge whether it’s chicken, steak, or salmon effortless.

With how-to videos for every recipe (follow the QR code), gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks.

I have made six recipes from this title and they were all easy and delicious: House special glazed meatloaf, Pork ribs with BBQ sauce, Zuppa Toscana (one of the best recipes for this soup I have made), Thai chicken satay skewers, and the Honey garlic sauce (use it on pork, chicken, anything - a quick go-to sauce to elevate a meal). The Shepherd’s pie and cottage pie is perfection - I have made it four times in two months because it is that good. And I have dozens of recipes to make - this book is a no-brainer - the recipes work, are approachable and appeal to a large variety of appetites. The dishes are ideal for weeknight meals and special enough for guests and entertaining. There are 41 online recipes in the book that are available on Nagi's blog.

Nagi’s blog RecipeTin Eats is now indexed and can be added to your Bookshelf. This title and blog are options in our EYB Cookbook Club next month.

To celebrate this amazing title, our friends at Emile Henry is offering one US winner one of their Dutch ovens.

Emile Henry's innovative Flame ceramic® provides that all their dutch ovens offer all the advantages of cooking in ceramic: slow, even cooking which brings out the flavors of your ingredients. The lid makes sure the flavored condensation circulates inside thanks to the dots underneath. Their range of dutch ovens is designed for use on all types of stove top (with an induction disk for induction hobs) and in the traditional oven. Easy to clean, they are dishwasher safe and will not lose their color. All Emile Henry products are made in France and offer a ten years guarantee.

Nagi took time out of her schedule to answer a Quick Bites for our Members:

Bio:

I’m Nagi, and I’m the voice, cook, photographer and videographer behind RecipeTin Eats, and I live in the beautiful northern beaches area of Sydney, Australia. I have an unhealthy obsession with food and my dog Dozer, an abnormally large and very cheeky golden retriever.

My blog reflects my philosophy on food and cooking – fast, creative, clever and fresh. That’s fast meals for busy weeknights. Creative new ideas and fresh takes on favourites to shortcut preparation, cut down on cost and create food with style. Clever cooking so that you don’t sacrifice taste just because you’re short on time and on a budget. I’ll show you how to get gourmet flavours out of budget ingredients and how you can get organised so it’s a breeze to serve up nourishing meals to your family that will knock their socks off. And fresh meals that are made from scratch. I don’t use store bought packet mixes or canned soup.

My recipes are cost conscious, made using everyday ingredients and (mostly) pretty healthy. I don’t use a tub of cream or blocks of cream cheese in every sauce, and I very rarely deep fry. But sometimes I feel the need to unleash the demon within.

Q: What first triggered your interest in cooking? 

When I moved out of home at the age of 18 and took a job in corporate and went to college at night, it was a shock to the system that a great homemade meal didn’t appear on the dinner table every night! I had to fend for myself and didn’t know how to cook, but loved good food. I couldn’t afford to eat out, so I had to learn to cook.

Q: If you had to describe your cooking style, what would it be? What types of recipes will we find in your new book?

Relaxed and easy – with a sprinkle of challenges recipes! I love cracking the code of cult classics. Like the perfect German Pork Knuckle to a really great home version of Mexican Pork Carnitas without using a vat of pork lard.

Q: Are you a cookbook collector? If so, tell us about your collection?

Not really. Because of space! I like to borrow cookbooks from the library. Thousands at my disposal!

Q: What is the best part of your job? Do you sometimes feel like working with food all day keeps you from wanting to get creative in the kitchen?

The best part of my job is getting to eat so much great food all the time. That’s what my motivation is! Working with food never stops me from getting creative because I genuinely love cooking so much. I will pull a 12 hour day at work then still make dinner from scratch, just because I love it. I find it relaxing and I love freshly cooked, homemade food.

Q: What is your go to for a quick dinner – quick dessert?

Quick dinner – stir fried noodles! Complete dinner with whatever you’ve got, in one pan. Quick dessert – chocolate covered strawberries!

Q: Tell us about this cookbook or any future projects you are working on?

This cookbook is my debut cookbook and it is literally the product of my blood, sweat and tears. I photographed all but 3 of the recipes myself (and obviously not the photos of myself!). I made every recipe video myself – can’t miss my chubby little hands! I wrote every word, proof read it from cover to cover, cross checked every page number, edited every photo, checked and re-checked every recipe.

I even stopped publishing recipes on my website for 10 months just to work 100% on the cookbook. I really gave it my all – and then some!

Thanks Nagi for your time and talent.

Go order this book - you will be thrilled to have it in your collection. I can tell you that this book will be stained covered and used repeatedly in your kitchens. The recipes are good, easy and delicious.

Special thanks to the US publisher for providing two copies of this title in our promotion open to US and CA and to Emile Henry for providing a Dutch oven to one winner US winner; and thanks to Pan Macmillan Australia who is offering one additional copy to AU/NZ members. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 4th, 2023.

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