An edition of The DIY cook
(2015)
The DIY cook
an enthusiast's guide to the classics : lobster thermidor to rarebit, steak diane to trifle, the very best bouillabaisse to the world's greatest sandwiches
by Tim Hayward
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If you're a Food Adventurer, you cook for pleasure. You love trying out new dishes on family and friends, and you never miss a chance to improve your knowledge and skills. You're at your happiest when you have hours to devote to a fascinating recipe. In The DIY Cook, each chapter is led not by recipes but 'projects': nuts-and-bolts guides for the food lover with free time for fun in the kitchen. Constructing a cassoulet, boning and stuffing a pig's trotter, building a trifle. Each project inspires related but simpler recipes, skipping across time, cultures and cuisines.
Publish Date
2015
Language
English
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Book Details
Table of Contents
Bouillabaisse : fish soups and stews
Lobster thermidor : crustacea and classic sauces
Banh mi : sandwiches from New Orleans to Tokyo
Poulle-au-pot : big pots and broths
Vincisgrassi : lasagnes and layers
Cassoulet : big bean dishes
Steak Diane : tableside service
Roast sucking pig : pork, rolling and stuffing
Mutton Raan : lamb feasts from roasts to mince
Haunch of venison : game, larded, marinated and stuffed
Chip butty : potatoes, built up and mashed down
Trifle : custards and creams.
Edition Notes
Includes index.
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The Physical Object
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| July 19, 2019 | Created by MARC Bot | import new book |