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Basic but brilliant : brilliant food made easy

Author: Genevieve McGough
Publisher: Auckland, N.Z. : Penguin, 2005.
Edition/Format:   Print book : English
Summary:
Explains the cooking methods used to make basic, classic dishes and sauces.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Genevieve McGough
ISBN: 0143019910 9780143019916
OCLC Number: 156769790
Notes: Includes index.
Description: 191 p. : ill. (chiefly col.) ; 21 cm.
Contents: INTRODUCTION; CLASSIC DRESSINGS: Hollandaise; Cream Sauce; Mayonnaise and aioli; Vinaigrette; Pesto and pistou; FISH AND MEAT: Hot smoking fish and vegetables; Slow-cooked meats; Brining meats; VEGETARIAN: Polenta; Risotto; Creamy mashed potato; Batters and fritters; SWEETS: Meringue pies; Jelly; Parfait; Poached fruit and fruit syrups; Creme brulee and custard pots; The beauty of pavlova; Cheesecake; GLOSSARY; SHOPPING GUIDE; INDEX
Responsibility: written & photographed by Genevieve McGough.

Abstract:

A cookbook for the 30-somethings, who may not have good cooking skills but want to aim high and learn about the art of cooking - from brilliant young cooking star Genevieve McGough.  Read more...

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