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Eat Eat, ISBN 9781869660222 and books by Ray McVinnie, Kieran Scott on sale at thebookshelf.co.nz Eat shows us how to get maximum pleasure from what we eat. Following on from his previous book, The Modern Cook, Ray McVinnie shows us how to get maximum pleasure from what we eat. More and more people are enjoying a less rigid approach to food. What you might consider having for lunch may be equally appropriate to have for an evening meal, perhaps with an extra side dish or two. Thus the focus is on plates: small plates, large plates and sweet plates. In the case of small and large plates, the recipes are organized by type and then by the main ingredients. Many are interchangeable, making them flexible and open to adaptation, variation, or even customization. Table of ContentsIntroductionSmall PlatesSoupsFish and Seafood Pasta Fritters Small Salads Antipasti Large PlatesFishPoultry Lamb Pork and Beef Sweet PlatesCakes and tartsFruit Frozen/iced Puddings Glossary Index Acknowledgements
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