Taking the five best recipes for any particular ingredient, dish, course or technique, 5 of the best provides a real shortcut to inspiration, creating beautiful yet accessible meals. Categories covered include quick starters and hot and cold soups, moving on to staples like pasta, pizzas and rice dishes. Main courses include vegetarian mains, white fish, chicken, lamb, pork and beef. Desserts are amply covered with definitive cheesecakes, ice-creams and semifreddos, hot puddings and cakes both big and small. Beautifully illustrated and with over 150 recipes, 5 of the best, really does provide you with a complete culinary repertoire to tempt cooks of any stage into the kitchen.
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Born into a family of caterers and restaurateurs, Valli Little was always destined to work in the food industry. After formal training at London's Le Cordon Bleu cookery school, she embarked on a career as a caterer. For the past eight years Valli has worked as a home economist and food writer, helping to create many successful titles, including Sydney Food with Bill Granger and The Food of Italy and The Food of France series. As food director of the highly successful magazine delicious., Valli is able to indulge her love of recipes and feature writing. Her most recent book wasdelicious. - 5 Nights a Week with Quadrille.
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Book Description Quadrille Publishing Ltd, 2009. Paperback. Book Condition: New. book. Bookseller Inventory # M1844004457