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Step - By - Step Cookery
Step - By - Step Cookery

Step - By - Step Cookery

by Madhur Jaffrey

Your Price: $44.95
In Stock.

Product ID:12677

Language

English

Publisher

TED Smart

ISBN

N/A - Year: 2000 - Pages: 272

Binding

Hardcover

Madhur Jaffrey
Shipping Note: This item usually arrives at your doorstep in 10-15 days

Author: Madhur Jaffrey
Publisher: TED Smart
Year: 2000
Language: English
Pages: 272
ISBN/UPC (if available): N/A

Description

Eastern cookery has never been more accessible in restaurants and for the home cook. Supermarkets now stock the key ingredients and many cooks have realized how simple yet utterly delicious the food of countries such as Thailand, Vietnam and China can be. Madhur Jaffrey’s Step-by-step Cookery is an unequalled guide to the cuisines of Asia from the authority on the subject.

In a comprehensive introductory section Madhur explains the key ingredients and equipment, and demonstrates essential techniques-from deseeding chillies to stir-frying-in step-by-step photographs. Key recipes throughout the book also feature step photographs, as well as Madhur’s invaluable tips and personal anecdotes which convey her passion for the different regions and their food. A simple dish of cauliflower with ginger and coriander from India; Hot and Sour Prawn Soup from Thailand, fragrant with lemon grass and coriander; mushrooms stuffed with ginger and chicken, from a Japanese yakitori bar; delicate Vietnamese spring rolls with mint and crab-these re just a few of the tantalizing recipes that fill these pages. And with Madhur’s expert guidance, and clear step-by-step photography throughout, everyone can enjoy the same delicious results.

Wonderful recipes, step-by-step guidance and personal anecdotes from one of the world’s favourite cooks. Step-by-step photographs make following the recipes superbly easy. Eastern cookery has never been more accessible, with so many ingredients now widely available. Includes all the guidance you need on ingredients and techniques.

Contents

Introduction
Equipment
Techniques
Recipes
Soups and First Courses
Fish and Seafood
Poultry and eggs
Meat
Vegetables and Salads
Rice, pancakes and noodles
Dips, souces, pickles and garnishes
Desserts and Drinks
Reference
Menus
Basic Stocks
Special ingredients
Specialist suppliers
Index
Acknowledgements

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