Publisher's Synopsis
A thoroughly comprehensive guide to cooking througout the year, the book is presented in 3 parts:
*Basic information including cooking and preserving techniques, equipment, ingredients, measurements etc
*Recipes grouped by Season: Spring, Summer, Autumn, Winter. Recipes cover a range of dishes including:soups,accompaniments, breads, cakes, fish, meat,preserves, puddings, salads, starters,stocks, and vegetarian. Where appropriate recipes will be denoted to show low calorie, quick recipes, recipes for children.
*Index and cooking terms.
Traditional dishes such as Cream of Celery, Apple and Stilton Soup,Sausages and Kidney with Red Wine sauce, Bean and Vegetable Hot Pot, Bramley Apple Gingerbread vie with contemporary classics such as Brazil Nut and Lemon Soup, Spicy Beans with Guacamole Salsa, Poached White Fish with Green Salsa, and Thai Rice Brulees.
