This title features 400 fail-safe recipes to transform everyday
dishes into feasts, shown step by step in 1400 photographs. You can
add something special to every type of dish and every kind of
occasion, with recipes for a wonderful range of accompaniments,
from classic sauces to spiced mustards. It is a detailed
introduction to the art of sauce-making and preserving, from making
stocks and marinades to setting jams and jellies. It includes
quick, easy recipes for creamy dips, fiery salsas, tasty relishes,
spicy marinades and simple dressings: try calvados and apple sauce
for pork, sweet pepper salsa for fish, or basil and lemon
mayonnaise for salads. You can try making some of the tempting
preserves to stock up your pantry, from green tomato chutney and
spiced apple mincemeat to quince and coriander jelly, and blueberry
and lime jam. Make every meal memorable with this practical and
accessible guide to the complementary sauces, salsas and
accompaniments that we love to add to our food. Over 400 original
recipes add an inspirational touch to every conceivable kind of
meal, whether it's a rich gravy for a roasted leg of lamb, a tangy
orange sauce for duck, a quick crunchy satay for shredded
vegetables or a stunning series of party dips, tangy dressings,
sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich
dessert creams. Many of these recipes will also make fantastic
gifts, such as Christmas chutney, tarragon and champagne mustard,
rumtopf, and spiced apple mincemeat. From much-loved standbys such
as Bolognese sauce, mango chutney, and pickled onions to
stand-alone sweet preserves such as apricots in amaretto, this is
an inspiring kitchen compendium.
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