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Sauces and Marinades (Anglais) Relié – 8 mai 1999

4 étoiles sur 5 1 commentaire client

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EUR 26,15 EUR 22,02
Relié, 8 mai 1999
EUR 263,96 EUR 0,79

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Book by Diggins Nicola

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Format: Relié
I came across this book by chance in a charity shop and it appealed to me, as I had never come across a book only on sauces and marinades. So far I have only made the Watercress Cream, which I served with cod fish and was delicious but I have read the book from cover to cover, as I always do. Many of the recipes are very well known and you can find them everywhere but there are nice variations and although this book is not a “must have”, I am sure that especially less experienced cooks will make a lot of use of it. It also brings interesting tips which although simple are sometimes things you don’t think of doing, like spreading the flavoured butters on a piece of aluminium foil, chilling it and then cutting it into shapes, rather than the usual rounds one usually does, after making a roll and freezing or chilling the butter.

I will also try some of the sauce recipes when I feel like a simple meal with a bit extra like I did with the fried cod fish with Watercress Sauce. A meal doesn’t need to be expensive or complicated to be very tasty!
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HASH(0x98eafd80) étoiles sur 5 A bit basic but not too bad! 21 janvier 2015
Par Francisca - Publié sur Amazon.com
Format: Relié
I came across this book by chance in a charity shop and it appealed to me, as I had never come across a book only on sauces and marinades. So far I have only made the Watercress Cream, which I served with cod fish and was delicious but I have read the book from cover to cover, as I always do. Many of the recipes are very well known and you can find them everywhere but there are nice variations and although this book is not a “must have”, I am sure that especially less experienced cooks will make a lot of use of it. It also brings interesting tips which although simple are sometimes things you don’t think of doing, like spreading the flavoured butters on a piece of aluminium foil, chilling it and then cutting it into shapes, rather than the usual rounds one usually does, after making a roll and freezing or chilling the butter.

I will also try some of the sauce recipes when I feel like a simple meal with a bit extra like I did with the fried cod fish with Watercress Sauce. A meal doesn’t need to be expensive or complicated to be very tasty!
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