Книги, похожие на «Lorraine Pascale, Home Cooking Made Easy»

Pies are the ultimate comfort food. Enjoy sweet and savoury pies, try traditional and modern recipes and discover new family favourites with The Mini Book of Pies.The perfect book for the beginner pie maker, it features 85 inventive and delicious recipes for the true British classic, the pie. This book also includes simple to follow guides on making pastry, pie dishes and pie decoration and also reveals a few secret baking tips, making sure your pies turn out perfect every time (and no soggy bottoms!).Whether you are looking for simple family suppers or pies to impress; a winter warmer or a summer picnic pie; a meaty pie, a veggie pie, a fish pie or a classic pudding pie, you will find it in The Mini Books of Pies.Recipes include;Beef and Beer Pie with Sweet Potato Mash PieMoroccan Lamb with Apricots PieSausage and Caramelised Onion with Mash PieSpanish Chicken PieSmoked Trout and Almond Quick PieRoasted Vegetable with Cumin Puff Pastry PieButternut Squash, Sage and Goat’s Cheese PieEasy Peasy Plum and Blackberry PieFeatures content first published in Pies by Sophie Conran, 2006

Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types.Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way.Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.