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|All Authors / Contributors:||
Simon de Courcy Wheeler
|Description:||384 pages : color illustrations ; 27 cm|
|Contents:||Soups - from game consomme to curry and coconut soup; starters - from aubergine dip with walnuts to Pacific oysters; salads - from wild mushroom salad to salmon taboulleh; eggs and cheese - from tortilla to goat's cheese fritters; rice - from paella to orange risotto; pasta - from Soba noodles to linguine with prawns; vegetables - from gado gado to crispy broccoli; fish - from stuffed sea bass to ginger fish; poultry and game - from pomander chicken to Sri Lankan duck curry; meat - from Lebanese steak tartare to Caribbean pepper pot; desserts - from tropical fruit soup to chocolate creme brulee; cakes and cookies - from lemon spiral to marble kugelhopf; the basics - tips and techniques, from fish stock to melting chocolate.|
|Responsibility:||photography by Simon Wheeler.|