My Underground Kitchen

My Underground Kitchen

More than 80 mouthwatering recipes for home cooks

Jess Daniell - Penguin Random House - $49.99- Publication 2 April.

Finally, the secret is out! For the first time, Jess Daniell shares some of her favourite recipes from her famous underground kitchen, plus some new ones boot.

It’s been two years since Jess’ Underground Kitchen evolved from a flippant comment made by a friend to a burgeoning food and catering business. Now everyone is talking about this hip home cook and her thriving underground business providing meals to busy Aucklanders.

But Jess is not just known in Auckland. People from around the country have read about her through various articles and follow her on Facebook. With the publication of Jess’ first cookbook, My Underground Kitchen, now anyone can try out her famous recipes.

Jess has a very clear food philosophy: healthy, home-cooked meals testing new combinations of modern ingredients. It reflects her upbringing in rural New Zealand and her travels to places like Morocco, Mexico, Malaysia and Israel.

Reflecting this philosophy Jess takes you through the seasons, delivering everything from the perfect Bircher muesli to start your day to perennial picks like her smashing pumpkin soup, slow-cooked beef ragu and feijoa cak

.

While Jess doesn’t like being associated with supporting a ‘diet’, Jess’ Underground Kitchen has become synonymous with providing Paleo meals. A number of recipes in the book are Paleo friendly and are good for people following a gluten free diet too. These are all clearly marked as are the vegetarian, vegan and dairy free recipes.

My Underground Kitchen is in part a way of thanking Jess’ customers for their support, but it is also a way to share the secrets behind her recipes, to show how easy and enjoyable it can be to make them at home, and to encourage people to follow their own path to delicious home cooking.

This is your chance to find out why everyone is buzzing about Jess’ Underground Kitchen!

‘The greatest gratification for me as a cook is when my customers try something for the first time, love it, and then begin cooking it at home. This makes me so proud — that I’ve introduced someone to quinoa or harissa or even a new cuisine that they’ve never tried before.’

More about Jess Daniell

Jess Daniell is the hip new home cook behind Jess’ Underground Kitchen. Jess grew up on a sheep and beef farm in the Wairarapa hill-country. Now a city-girl, this former copy-writer brings her own take on Kiwi favourites and recipes inspired from her travels. Her cooking is achievable, healthy and truly delicious.

www.myundergroundkitchen.com

Facebook/myundergroundkitchen

Instagram @myundergroundkitchen

Last night I made her Mexican Street Corn  and it was truly delicious. Pic.right.