The Cook's Book of Everything: Over 1000 Recipes, Cooking Tips and Techniques by Lulu Grimes

  • Chicken consomme (page 11)

    from The Cook's Book of Everything: Over 1000 Recipes, Cooking Tips and Techniques The Cook's Book of Everything by Lulu Grimes

    • Categories: Soups
    • Ingredients: bay leaf; carrot; leek; onion; parsley; tomatoes; black peppercorns; sea salt; chicken legs; chicken carcass; egg whites; thyme sprig; celery stalk
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  • ISBN 10 1741960339
  • ISBN 13 9781741960334
  • Published Apr 01 2009
  • Format Hardcover
  • Page Count 688
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

This book offers advice on how to make the world's best zuppa inglese; how to coat meat with flour and not get your hands dirty; how to keep your friands light and stop your souffles sinking; how to chiffonade a handful of fresh basil in 10 seconds; how to make a perfect beer batter for fish, and perfect chips to go with it; how to buy a fresh crab and get rid of the 'funny' bits; how to whip egg whites. This book provides advice on how to cook...everything. This book include a timeless collection of essential recipes that will save you trawling through old books to find Apple Charlotte, Bearnaise Sauce or pizza dough. All recipes have been triple-tested in the Murdoch Books Test Kitchen for guaranteed results.

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