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The Complete Book of Mince
The Complete Book of Mince is a funny, brave, new cookery book for the credit crunch from not-yet-celebrity chef René La Sagne.
Mince is a nutritious staple, vital to the Scottish diet, and The Complete Book of Mince is a hilarious celebration of this underrated food from Paisley's own Prince of Mince.
72 essential recipes – from good old fashioned mince, to gourmet mince recipes for lasagne, curried mince, vegetarian mince, dolmas, keftedes, spaghetti Bolognese, veggie burgers and ideas from all over the world.
Scattered throughout are tips, observations and commentary on mince history and restaurant etiquette from René.
A recent American report said low-fat cooking, vegetables and laughter help to reduce the chance of heart disease – this book has all three!
Scotland and the UK love mince! It's official. We spend £1.41 million a day on fresh mince.
That's more than we spend on baked beans! Brits last year spent £503 million on fresh mince, and Scots spent £63 million – 15 million kg.
82% of all households in Scotland bought fresh mince in 2007. (Source: Quality Meat Scotland)
Ren̩ put his classical French training behind him when he followed his beloved Kelly-Marie to Paisley, Scotland. Paisley is Scotland's biggest town, famous for its former cloth industry, Abbey, and now Rene's mythical mince restaurant, Maison de Mince. No one wanted to know about his fancy cordon bleu dishes. They wanted mince Рcordon brun!
Rene set out to learn about mince, and discovered he
too shared a passion for the greatest dish in the world. He gathered his favourite recipes, and some from friends around the world, in one unique volume Рa testament to Ren̩'s devotion to his subject.
This book is nothing less than a kitchen saviour – vital for families, students, and anyone cooking on a budget. It's a healthy option too. choose extra lean steak mince or turkey mince and you can even mince yourself thin!
Chef René La Sagne says:
“It is time to wake up and smell the mince. Since I came to live in Scotland, my life is mince. Mince has sustained generations of Scots, and the mince and tatties is a match made in heaven. At Maison de Mince, in Paisley, we discuss the World Mince and Tatties Championships, and whether la sauce rouge or brun should be served with the mince and tatties. Also, whether it is tatties and mince (west coast)or mince and tatties (east coast “¦ or is that the other way round?). My advice to you is to rediscover the unsung and unfashionable, but essential, mince.”