Taking you from the market place to the plate, the Conran Cookbook encompasses everything the home cook needs to know from the essential knowledge necessary to choose and prepare over 1000 ingredients, to equipping the kitchen, planning successful menus and cooking over 450 delicious meals. The best cooking depends on a sound knowledge of the raw materials, and the first half of the book is packed with meticulously researched and illustrated information about buying and preparing the vast range of ingredients available today. The second half of the book features over 450 fail-safe recipes that represent the essence of home cooking. These include old favorites such as steak and kidney pudding, salade nicoise and sherry trifle, along with those at the cutting edge of contemporary taste such as hot and sour shellfish broth and coconut and mandarin ice-cream. Finally, a comprehensive glossary of key terms and techniques provides valuable back-up knowledge, combining to make this the essential cookbook.
The scents of fresh-cut lemons, wild thyme, simmering tomatoes, dried mushrooms, garlic beginning to sizzle in olive oil - evocations of a way of life and of cooking - are the smells of any kitchen in Southern France. Much of the terroir itself, Garrigue and maquis, is a wild, rock-garden of thyme, rosemary and bay; peach orchards stripe the countryside with shocking pink flowers, ducks and geese plume themselves under walnut trees, sunflowers stretch away to the horizon, olive trees silver the landscape. It is said that one should never live far from an olive tree; if this is not possible, you can at least bring back for a moment the lovely warmth of their favoured climate by cooking Southern dishes in your kitchen. In this book, over 120 recipes remind the cook in all of us who love France, just how closely its food is associated with our mood - just a mouthful, and the petty annoyances of life begin to recede - much better than any self-denying regime, because this food brings contentment and comfort and is good for you.
GENERAL COOKERY. Economically challenged as we are again in 2012, this is the perfect way to reduce the family grocery bill and at the same time produce simple classic food. Over 300 classic recipes that you can't find in modern cookery books such as Baked Eggs, Kedgeree, Steak and Kidney Pudding and Apple Dumplings sit easily alongside the author's love of French and Italian cuisine. Pot-au-feu, Clafoutis, Risotto Milanese and Coffee Granita as well as many other international dishes make their appearance here. Practical information as to the most inexpensive cuts of meat, metric conversions, temperature charts, roasting tables and essential larder ingredients make this book a timely addition to every kitchen.
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A lyrical journey through the food and regions of Southern France, presenting over 120 superb recipes from this extremely knowledgeable, charming cookery writer. Under the Sun begins with an exploration of the South of France with its specialities, interesting ingredients, styles of cooking and traditions. Inspired by the flavours found across the wind-scoured, sunbleached landscape, Caroline takes us through classic ingredients and flavours in her collection of recipes, inspired by the best-kept olive and walnut groves, the loveliest apricot orchards and the terroir of the regions. We travel with the author region by region, through the Dordogne, Gascony, Languedoc, the Basque and Provence - the warm South. The Southern Larder introduces local ingredients and specialities. The superb collection of recipes, each with a distinctive introduction, begins with a savoury selection of delightful salads that will whet your appetite, including Salad of Artichokes Fried in Walnut Oil, Delicious soups include Pumpkin, Leek and White Bean Soup and Bouillabaisse of Crawfish with Peas. Light snacks are found in Melted Cheese Tart, while classic fish recipes will make your mouth water, such as S
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