Cooking with Courgettes (Paperback)

Every spring, the intrepid gardener makes his choice of plants and produce. Invariably, a few courgettes will be among things chosen for his patch and, if the weather is fine, they will yield more vegetables than the keenest cook will know how to deal with. This is the famous glut: runner beans and Jerusalem artichokes are two other types that threaten kitchen sanity, but courgettes are perhaps the most insistent. Their particular problem is that if you leave them for a few days they don't remain courgettes but develop into giant, and dreadful, marrows: watery, horrid and inedible. This volume was first published in France, but Fougere's recipes were so creative and inventive that we thought them fine candidates for translation. English readers can now rustle up courgette and apple soup, baked courgette omelette, courgette tarts, a tartare of courgettes, fish with courgettes, stuffed courgettes, courgette fritters and tempura, courgette flower fritters, and even courgettes for dessert. This is the ideal present for gardener or cook. The level of skill demanded by the recipes is not so high as to pose problems for any household provider.

General

Imprint:	Prospect Books
Country of origin:	United Kingdom
Release date:	September 2011
First published:	October 2011
Authors:	Marie Fougere
Translators:	Beth Martin
Dimensions:	187 x 137 x 9mm (L x W x T)
Format:	Paperback - With flaps
Pages:	112
ISBN-13:	978-1-903018-82-8
Subtitles:	French
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > General Books > Food & Drink > General cookery > Cookery by ingredient > General
LSN:	1-903018-82-X
Barcode:	9781903018828

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