- Taschenbuch: 95 Seiten
- Verlag: Southwater (2. Februar 2006)
- Sprache: Englisch
- ISBN-10: 1844761991
- ISBN-13: 978-1844761999
- Größe und/oder Gewicht: 28,1 x 21,1 x 0,8 cm
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Produktinformation |
Produktbeschreibungen
Kurzbeschreibung
This is a superb collection of over 70 recipes using onions, garlic, spring onions, leeks and chives to inspire every cook, all written by an award-winning London food writer. It is illustrated throughout with over 280 beautiful full-colour and easy-to-follow step-by-step photographs. The recipes are divided into 5 useful chapters: Soups and Appetizers, Salads and Side Dishes, Main Meals, Vegetarian Main Meals, and Sauces, Pickles and Pastes. It includes favourites such as Simple Cream of Onion Soup and Coq au Vin, as well as contemporary ideas, such as Red Onion and Rosemary Focaccia and Onions Stuffed with Goat's Cheese and Sun-dried Tomatoes. There are over 70 delicious and easy-to-follow recipes written by an award-winning food writer, including all-time favourites as well as contemporary classics from around the world. These include Tomato, Mozzarella and Red Onion Salad with Basil and Caper Dressing, Deep-Fried Onion Rings, Leek Roulade with Cheese, and Walnut and Sweet Pepper Filling. Each recipe is beautifully photographed in full-colour, with step-by-step instructions to ensure the perfect result everytime. This wonderful book of recipes is ideal for anyone who loves the extraordinary versatility, robust flavours, subtle variations and unique culinary history and flexibity of the onion family.
Synopsis
This is a superb collection of over 70 recipes using onions, garlic, spring onions, leeks and chives to inspire every cook, all written by an award-winning London food writer. It is illustrated throughout with over 280 beautiful full-colour and easy-to-follow step-by-step photographs. The recipes are divided into 5 useful chapters: Soups and Appetizers, Salads and Side Dishes, Main Meals, Vegetarian Main Meals, and Sauces, Pickles and Pastes. It includes favourites such as Simple Cream of Onion Soup and Coq au Vin, as well as contemporary ideas, such as Red Onion and Rosemary Focaccia and Onions Stuffed with Goat's Cheese and Sun-dried Tomatoes. There are over 70 delicious and easy-to-follow recipes written by an award-winning food writer, including all-time favourites as well as contemporary classics from around the world. These include Tomato, Mozzarella and Red Onion Salad with Basil and Caper Dressing, Deep-Fried Onion Rings, Leek Roulade with Cheese, and Walnut and Sweet Pepper Filling. Each recipe is beautifully photographed in full-colour, with step-by-step instructions to ensure the perfect result everytime.This wonderful book of recipes is ideal for anyone who loves the extraordinary versatility, robust flavours, subtle variations and unique culinary history and flexibity of the onion family.
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