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The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Chicken stock
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Rich vegetable stock
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Fish fumet
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Delicate carrot soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Tomato and leek soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Light watercress soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Spring sorrel soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Spinach soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Yellow split pea soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Borscht
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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French onion soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Consommé
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Summer minestrone
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Pasta e fagioli
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Ribollita
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Prawn and fennel soup
from The Conran Cookbook The Conran Cookbook by Caroline Conran and Terence Conran and Simon Hopkinson
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Notes about this book
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- ISBN 10 1840910984
- ISBN 13 9781840910988
- Published May 19 1999
- Format Hardcover
- Page Count 416
- Language English
- Countries United Kingdom
- Publisher Octopus Publishing Group
- Imprint Conran Octopus Ltd
Publishers Text
Taking the reader from the market to the plate, this book aims to encompass everything the home cook needs to know; from choosing and preparing over 1000 ingredients, to equipping the kitchen and planning menus. Over 400 recipes include modern interpretations of old favourites such as Steak and Kidney Pudding, Salad Nicoise and Sherry Trifle, along with those at the edge of current tastes reflecting the increasing influence of Oriental, Pacific and Mediterranean flavours. The work is cross-referenced, with a range of illustrated ingredients, and techniques are photographed step-by-step, from preparing seafood to breadmaking.Other cookbooks by this author
- Alcazar to Zinc: The Story of Conran Restaurants
- The Barnes & Noble essentials of cooking: From market to table, everything you need to know about selecting, preparing, cooking, and serving the very best of foods
- The Bibendum Cookbook
- The Bibendum Cookbook
- Bumper Cook
- Chef's Garden: Fresh Produce from Small Spaces
- Chef's Garden
- The Chef's Garden
- Classic Conran: Plain, Simple and Satisfying Food
- Classic Conran: Plain, Simple and Satisfying Food
- Classic Conran: Plain, Simple and Satisfying Food
- Conran Cookbook: The Purchase and Preparation of Food
- The Conran Cookbook
- The Conran Cookbook
- The Conran Cookbook
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- Delicious Home Cooking from Around the British Isles
- Delicious Home Cooking from Around the British Isles
- Eat London: All About Food
- Eat London 2
- Enciclopedia Culinaria
- English Country Cooking at Its Best
- The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food
- Family Cook: More fabulous food for next to nothing
- Family Cook
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- The Good Cook
- The Good Cook
- The Good Cook
- The Good Cook
- Good Cook
- Good Home Cooking
- The Kitchen Handbook. Buying. Preparation. Cooking
- Livers, Sweetbreads and Kidneys
- Poor Cook
- Poor Cook
- Poor Cook: Fabulous Food for Next to Nothing
- The Prawn Cocktail Years
- The Prawn Cocktail Years
- The Prawn Cocktail Years
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories: Second Helpings
- Second Helpings of Roast Chicken
- Second Helpings of Roast Chicken (UK)
- Second Helpings of Roast Chicken (USA)
- Simon Hopkinson Cooks
- Simon Hopkinson Cooks
- Sud de France: The Food and Cooking of Languedoc
- Terence Conran on Restaurants
- Terence Conran on Restaurants
- The Kitchen Book
- Traditional Cooking
- Traditional Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- Under the Sun: Caroline Conran's French Country Cooking
- The Vegetable Book: How to grow and cook your own vegetables
- The Vegetarian Option
- The Vegetarian Option
- The Vegetarian Option
- Week In Week Out: 52 Seasonal Stories
- Week In Week Out: 52 Seasonal Stories
- Week In Week Out: 52 Seasonal Stories
- The World's Best Food
- World's Best Food
