Recipes and Lessons From a Delicious Cooking Revolution by Waters, Alice -- Read -- Imperial Library of Trantor

Index

Cover About the Author Title Page Copyright Page Contents Recipes and Lessons from a Delicious Cooking Revolution

What to Cook?

PLANNING MENUS EVERYDAY MEALS FRIENDS FOR DINNER PICNICS PACKING A LUNCH

Four Essential Sauces

VINAIGRETTE SALSA VERDE MAKING MAYONNAISE AÏOLI (GARLIC MAYONNAISE) HERB BUTTER

Salads

GARDEN LETTUCE GARDEN LETTUCE SALAD PUTTING A SALAD TOGETHER GREEK SALAD MAKING SALADS FROM FRUIT ORANGE AND OLIVE SALAD

Bread

CROUTONS MAKING BREAD HERB BREAD OR PIZZA DOUGH MAKING PIZZA

Stock and Soup

MAKING A STOCK CHICKEN STOCK A SIMPLE VEGETABLE SOUP CARROT SOUP A SOUP OF MANY VEGETABLES MINESTRONE

Beans, Dried and Fresh

SHELL BEANS BEAN VARIETIES SOAKING AND COOKING BEANS WHITE BEANS WITH ROSEMARY AND GARLIC FLAVOURING BEANS FRESH BROAD BEANS BROAD BEAN PURÉE

Pasta and Polenta

MAKING FRESH PASTA FRESH PASTA MAKING CANNELLONI AND RAVIOLI COOKING DRY PASTA SPAGHETTINI WITH OIL AND GARLIC MAKING POLENTA POLENTA POLENTA TORTA

Rice

COOKING PLAIN RICE PLAIN RICE: ABSORPTION METHOD ONE PLAIN RICE: ABSORPTION METHOD TWO BOILED AND BAKED LONG-GRAIN RICE MAKING PILAF RED RICE PILAF MAKING RISOTTO RISOTTO BIANCO

Tarts, Savoury and Sweet

MAKING SHORTCRUST PASTRY SHORTCRUST PASTRY ROLLING OUT SHORTCRUST PASTRY SAVOURY TARTS ONION TART FRUIT TARTS APPLE TART

Custard and Ice Cream

POURING CUSTARD VANILLA POURING CUSTARD (CRÈME ANGLAISE) FRUIT CURD LEMON CURD MAKING ICE CREAM STRAWBERRY ICE CREAM

Cookies and Cake

MAKING COOKIES GINGER SNAPS BISCOTTI ANISE–ALMOND BISCOTTI MAKING A CAKE 1-2-3-4 CAKE