In the Kitchen
This new edition includes some sugar-free and gluten-free recipes, quinoa and kale, and a chapter dedicated to basics.
Chapters include: breakfast and brunch; bite-sized; soup; bowl food (pasta, seafood, rice and noodles); 30-minute dinners (chicken, duck, quail, beef, lamb, pork, seafood and vegetarian); roasts; spice; slow cooking; vegetables; salads; pastry (savoury and sweet); desserts and puddings; cakes; cookies and slices; bread; preserves; and the pantry (including basics from stocks, sauces and dressings to custards, icings and frostings).
It's as definitive as definitive gets for the home cook who wants to extend their repertoire - or for someone who is just starting out and wants to establish a foundation for good cooking and experimentation in the kitchen.
Publication Date: 01-Apr-2018
Publisher: Hardie Grant Books