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From acid drops to zest via lozenges and toffee apples, the A-Z of Boiled Sweets covers everything you need to know about making sweets at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Boiled Sweets is a kitchen staple for sweet-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.
From Almonds to Zest via Honey and Jam, the A-Z of Marzipan Sweets covers everything you need to know about making and shaping marzipan sweets at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Marzipan Sweets is a kitchen staple for marzipan-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.
'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella Lawson This is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita. Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
All-Time-Favorite Recipes from Arizona Cooks has tried & true recipes for every meal of the day, plus yummy party treats and delicious desserts. ·Easy-to-make dishes, with great taste you expect from Gooseberry Patch ·Family-pleasing meals like burgers, casseroles, salads and more ·Fun trivia about this southwestern state that you'll love to read and share ·Time-saving tips and helps to get meals on the table in a jiffy 170 Recipes.
This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.
This 1935 volume was designed to make traditional Southern cooking accessible to the home cook. Compiled and edited by Lillie Lustig, S. Claire Sondheim, and Sarah Rensel, it contains "many delicious dishes . . . many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes . . . each one a gastronomical delight." The edition is illustrated throughout by the drawings of H. Charles Kellum.