Download e-book for iPad: Beginner's Grub by Alastair Williams

By Alastair Williams

This quantity is designed to introduce humans of every age to the kitchen, exhibit them round that a bit of strange room and remodel them, with minimum discomfort, into useful chefs. Alastair Williams deals over one hundred fifty easy recipes interspersed with witty anecdotes.

Disclaimer: the filename and metadata in this dossier was once scrambled while I downloaded it from Overdrive, even after a couple of redownload makes an attempt. The booklet another way appears to be like high-quality. it really is published the following untouched from how Overdrive published it, with the exception of removal DRM

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Additional info for Beginner's Grub

Sample text

Serves 4 Ingredients 4 small goat’s cheeses Mixed salad 2 tbs of olive oil Salt Pepper Arrange the salad on four small plates. Heat the oil in a small frying pan and then add the cheese. Lightly fry the cheese until it gets close to melting. Use a pan slice to remove it from the pan and then place on top of the salad. Any oil that remains in the pan can be poured over the salad. Finally season. 64 CHOOSING MEAT Choosing Meat Although there are many tantalising and of course healthy vegetarian meals, the allure of meat is often too strong to ignore.

Most sauces are based on a small number of elementary ingredients and once the fundamentals are mastered the possibilities are infinite. White Sauce This is one of the most used sauces to which other ingredients can be added. Ingredients ¾ oz (20g) flour ½ pint (300ml) milk 1 oz (25g) butter Salt Pepper Melt the butter in a small saucepan, but don’t let it brown. Then stir in the flour and cook gently for a couple of minutes. The combination of butter and flour is called a ‘roux’, and it is also the name of the method of preparation.

Decorate with the basil leaves, and season with plenty of freshly ground pepper. Pour the French dressing over the top. 59 BEGINNER’S GRUB Salad Niçoise This salad is legendary in Provence, and is still popular in both restaurants and the home. As with many French recipes there are numerous variations on the same theme. So there is never a ‘right’ way! Serves 4 Ingredients 1 lettuce 3 ripe tomatoes 10 FFrench rench beans cooked and cooled 3 eggs 8 oz (225g) tin of tuna Small tin of anchovies 10 olives French dressing Hard boil the eggs for 8 minutes, then place in a bowl of cold water.

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