Basic Basics Series – serie
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6 produkter
6 produkter
Häftad, Engelska, 1998
95 kr
Skickas inom 5-8 vardagar
This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? Youll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of todays sophisticated, complicated chef-orientated cookbooks never have in them.
Häftad, Engelska, 2001
95 kr
Skickas inom 5-8 vardagar
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerites most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britains best loved cookery writer.
Häftad, Engelska, 2010
95 kr
Skickas inom 5-8 vardagar
Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.
Häftad, Engelska, 2014
105 kr
Skickas inom 5-8 vardagar
The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for todays new higher-powered machines. This is THE essential guide and handy reference book for microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and youll know precisely at what temperature (for the combination oven), at what setting (for a microwave) and for how many minutes. The book is divided into sections for fish & shellfish, poultry & game, meat, vegetables, pasta & rice, eggs & cheese, grains, nuts & pulses, sauces, fruit & puddings, breads, cakes & sweets, savouries, drinks and essential foods & ingredients.
Häftad, Engelska, 2021
95 kr
Skickas inom 5-8 vardagar
TV chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets.This handbook collects over 300 of Glynn’s gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.This book is the eleventh in Grub Street’s best-selling The Basic Basics series, previous titles include The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basic Basics How to Cook from A-Z, and The Basic Basics Jams, Preserves and Chutneys Handbook.
Häftad, Engelska, 2023
105 kr
Skickas inom 5-8 vardagar
Do you own a microwave? Probably, since it is estimated that over 90% of the nation’s households have one. But did you know that recent research has shown that because of the lack of power that it uses, compared with conventional cooking methods, the microwave works out the cheapest of all the cooking appliances? And with energy costs spiralling to unthinkable levels, it seems that the microwave’s moment has come – and not before time. Because of its energy efficiency isn’t it time to use it every day creatively rather than just warming up leftovers?There are countless dishes that are done beautifully, and completely, in a microwave. Vegetables cook perfectly, losing fewer nutrients than in a pan and fish is generally regarded better done in the microwave than poached or steamed.So with that in mind this collection of both time-honoured and newly created microwave-compatible favourites is here for you to enjoy – they represent years of mid-week and special occasion eating developed by the author for her husband and herself, for the numerous occasions when a speedy dish was required to feed a friend at lunch, and for the many occasions when eating alone. We hope you will enjoy the selection.