The Graham Kerr cookbook
Instruction on menu planning, ingredient proportions , preparation and cookery methods, presentation and serving, all with clear black and white photographs to illustrate the author's text. Sections provided on -- soup, fish, eggs, poultry, meat, pastry, graduate school recipes, starch foods, reheating meats, vegetables and salads, kitchen aids, and desserts.
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Deepfried FishBasic Method
Broiled FishBasic Method
Baked FishBasic Method
28 other sections not shown
115 milliliters 15 grams 60 grams 60 milliliters arrowroot bacon bake Bay leaf black pepper boil braise breadcrumbs broil broiler brush carrots casserole Cayenne pepper cheese chicken chopped parsley Clarified butter clove cook crayfish cream cup 2oz cup 4 fl cup 4 oz deep fry Dry white wine fillets fish flour freshly ground garlic Garlic clove garnish To garnish grams Flour grams METHOD green pepper heat herbs lamb lemon juice ltsp meat medium Melt butter METHOD OF COOKERY METHOD OF PREPARATION milliliters METHOD minutes mushrooms onion Parsley stalks pastry Peel peppercorns To season pint Place pork PORTIONS U.S.A. IMPERIAL potatoes PRODUCE 4 PORTIONS RECIPE TO PRODUCE red wine Remove rice roast salad Salt To season saucepan season To season SERVING Serve Shallow fry simmer sprig 1 sprig steak Step sugar sweetbreads tbsp thyme tomato U.S.A. IMPERIAL METRIC V2 cup Veal vegetables White peppercorns