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Date: 2009 - 2012
- 200 tried-and-tested recipes are organized by ingredient in chapters such as Winter Vegetables, Summer Vegetables, Meat, and Fish and Shellfish. Each recipe has preparation and cooking time, and freezing advice. Step-by-step instructions guide you through all the essential techniques, such as pureeing and making stock. Signature recipes from celebrated chefs such as Dan Barber, Alice Waters, Jeff Cox, and Raymond Blanc are included.
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