14-11-2012, 04:17 PM
1000 Recipe Cookbook Easy to Flow Recipes for all Occasions
1000 Recipe Cookbook.pdf (Size: 3.12 MB / Downloads: 40)
Introduction
Whatever type of food you are passionate about, whether you need to
plan menus for feeding a large family, three courses for an elegant dinner
party or a romantic meal for two, this selection of 1000 fabulous recipes is
sure to inspire you for each and every occasion.
Many of the recipes included in the book are considered classics, and
theyt have become so partly because they have proven so popular over
the years. Often when we go to a restaurant, we instinctively order those
dishes that we know we have enjoyed time and again. But likely as not,
going out to a restaurant to treat yourself to these favourites is not
something you can either afford or want to do every day. So this book
contains dozens of these classic recipes for you to make and enjoy at
home.
The 1000 recipes featured here offer you a veritable treasure trove of
dishes from which to choose, representing cuisines from all around the
world. You will find traditional British, French, Italian, Spanish, Mexican,
Caribbean, Moroccan, Indian, Chinese, Thai and Japanese recipes, to
name but a few. All the essentials are there: roast beef and Yorkshire
pudding from Britain, coq au vin from France, paella and gazpacho from
Spain, lasagne and spaghetti bolognese from Italy, chicken chow mein
from China and chicken korma from India.
But you will also find hundreds of more unusual recipes. They might be
innovative variations on a familiar dish, such as turkey and spinach
Lasagna; use ingredients that you have not used before, such as quail’s
eggs, guinea fowl or okra; or may offer a really surprising combination of
ingredients, such as cod with mango.
Soups
Soups are wonderfully versatile and can be made to
appeal to a wide range of tastes and occasions. Vegetables,
meat, poultry and seafood – all are used as ingredients for
both light and heartier soups, which can be served either as
starters or as meals in their own right. This chapter contains
chilled soups such as vichysoisse and the Spanish classic
gazpacho, traditional soups such as French onion and
mulligatawny, and more unusual offerings such as Red Onion
and Beetroot, and Curried Carrot and Apple.
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