Kitchen: The Ultimate Recipe Collection

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Allen & Unwin, 2004 - Cookbooks - 400 pages
The ultimate companion for the time-poor home cook who wants light and healthy food that appeals to the eye as well as the palate.
 

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very knowledgeble cooking book must read

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Contents

Section 1
17
Section 2
21
Section 3
25
Section 4
31
Section 5
37
Section 6
57
Section 7
71
Section 8
75
Section 15
255
Section 16
279
Section 17
285
Section 18
287
Section 19
291
Section 20
293
Section 21
295
Section 22
299

Section 9
81
Section 10
125
Section 11
157
Section 12
161
Section 13
197
Section 14
249
Section 23
305
Section 24
309
Section 25
315
Section 26
359
Copyright

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Popular passages

Page 283 - Return the mixture to the cleaned saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
Page 20 - ... cherries 5 small red plums (about 250 g/9 oz), stones removed and quartered yoghurt, to serve To make the syrup, place the sugar, wine, star anise, lemon zest and 125 ml (1/2 cup) water in a small saucepan. Bring to the boil over medium heat, stirring to dissolve the sugar. Boil the syrup for 3 minutes, then set aside to cool for 30 minutes. When cool, strain the syrup. Mix the fruit together in a large bowl and pour on the red wine syrup. Mix well to coat the fruit in the syrup and refrigerate...
Page 105 - Transfer to a small saucepan, and bring to the boil. Reduce the heat and simmer for 10 minutes.
Page 206 - Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and butter, and mix to a rough dough with a wooden spoon.
Page 189 - Add the chicken breast, return to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and cover the pan with a tight lid for 20 minutes.
Page 311 - Put the eggs and icing sugar in a heatproof bowl set over a saucepan of boiling water, making sure the base does not touch the water.
Page 128 - Make a well in the centre of the dry ingredients and pour in the egg mixture, whisking until smooth. Stand for 30 minutes.

About the author (2004)

Michele Cranston is a professional chef, caterer and cooking stylist with 20 years' experience as a creative food writer. Her writing has appeared in the "New York Times" and "Wallpaper," the international design magazine.

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