The Cook's Book of Everything
Offers advice on how to make the world's best zuppa inglese; how to coat meat with flour and not get your hands dirty; how to keep your friands light and stop your souffles sinking; how to chiffonade a handful of fresh basil in 10 seconds; and how to make a perfect beer batter for fish, and perfect chips to go with it.
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1⁄2 teaspoon 30 minutes 9 fl baking paper baking tray bay leaf beans black pepper boil bread brown butter cake capsicum caster superfine cheese chicken chilli chocolate chopped parsley cloves cook cool coriander cover cream custard dish dough drain egg yolks finely chopped fish fish sauce fl oz fl oz/1 cup flavour flour frying pan g 1 lb g 7 oz garlic garlic cloves ginger golden heavy-based inch lb 2 oz leaves lemon juice low heat meat medium heat melted Method 1 Preheat method 1 Put milk mixture ml 2 fl ml 9 olive oil oregano parsley pastry peeled plain all-purpose potato prawns Preheat the oven reduce the heat remove rice roasting salad sauce saucepan scallions ServeS 4 IngredIentS shallots soft soy sauce spoon spring onion sprinkle stir sugar tablespoons tablespoons chopped teaspoon teaspoon ground thinly sliced tomatoes unsalted butter vanilla vegetables whisk yoghurt