A01=Nancy Shaw
advanced recipe development
Aspic Jelly
Author_Nancy Shaw
Baking Powder
bechamel
castor
Castor Sugar
Category=WBA
chopped
cream
culinary science
Curry Powder
Double Cream
Double Saucepan
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eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
experimental cookery
Fine Hair Sieve
finely
food quality analysis
gastronomy research
Glace Cherries
Grated Parmesan Cheese
Horseradish Sauce
Iced
Icing Sugar
innovative culinary techniques
Irish Bread
juice
lemon
Lemon Sole
rare ingredient cuisine
Red Currant Jelly
sauce
Sauce Boat
Self-raising Flour
Smoked Haddock
Stiff Froth
thick
Thick Cream
Vanilla Essence
Veal Cutlet
Vinegar Dressing
whipped
White Sauce
Worcester Sauce
Product details
- ISBN 9780710310446
- Weight: 340g
- Dimensions: 138 x 216mm
- Publication Date: 24 Mar 2005
- Publisher: Kegan Paul
- Publication City/Country: GB
- Product Form: Hardback
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First published in 2005. This volume, filled with delicious and unusual recipes, is perfect for any cook who wishes to prepare beautiful foods using ingredients of the highest quality. It includes only those recipes which are unlikely to be found in other books, permitting epicures and bold chefs to sample such dishes as Haddock Monte Carlo, Basque Kidney Potatoes and Marina Pudding to name a few.
