This is a fabulous collection of 30 recipes featuring the sweet,
pungent spiciness of fresh and preserved ginger. It includes
recipes from around the world such as Sake and Ginger Cookies, Duck
with Damson and Ginger Sauce, Crabcakes with Ginger and Wasabi,
Sticky Coffee and Ginger Pudding and Ginger Rhubarb Crumble. It is
a concise introduction that describes the different forms of ginger
and how best to prepare and cook with it. It features tasty
appetizers and snacks, fish and shellfish, meat and poultry dishes,
and mouthwatering hot and cold desserts. It features step-by-step
instructions, cooking tips and techniques will ensure complete
success. It is clearly illustrated with over 75 photographs. A
nutritional breakdown for each recipe is included. Ginger is one of
the earliest known spices and certainly one of the most versatile.
Its root comes in many guises and can be used fresh, ground,
crystallized or pickled. Each form has a different taste, but
common to all is its distinct warming spiciness. This charming
little book draws inspiration from the far-flung corners of the
world. The recipes begin with uplifting soups and starters starring
fresh root ginger. In the next chapter, ginger is combined with
ingredients like limes, chillies and herbs, to add sparkle to fish
and seafood recipes. Ginger is an essential component in Chinese,
Middle Eastern and Indian dishes. The recipes in the meat and
poultry chapter draw on this rich heritage and root ginger is used
to spice up stir-fries and couscous. Vegetarian dishes include
vegetables and grains cooked in innovative ways. The book ends with
a luscious array of desserts and cakes, from the classic
Gingerbread to spicy compotes, fruit salads, and tangy Ginger Ice
Cream. There are hints and tips and step-by-step techniques,
providing all you need to enliven your cooking with the intriguing
aroma and taste of this exotic ingredient.
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