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The New English Table: Over 200 Recipes That Will Not Cost the Earth (平装)

The New English Table: Over 200 Recipes That Will Not Cost the Earth (平装)  点此进入淘宝搜索页搜索
  特别声明:本站仅为商品信息简介,并不出售商品,您可点击文中链接进入淘宝网搜索页搜索该商品,有任何问题请与具体淘宝商家联系。
  參考價格: 点此进入淘宝搜索页搜索
  分類: 图书,进口原版书,Cooking, Food & Wine(烹调,食品与酒类),Regional & International(地区性与国际性),European,English, Scottish & Welsh,
  品牌: Rose Prince

基本信息出版社:FOURTH ESTATE LTD (2010年5月1日)平装:352页ISBN:0007250940条形码:9780007250943产品尺寸及重量:23.2 x 17.6 x 4 cm ; 1.2 KgASIN:0007250940

商品描述内容简介Rose explores affordable and easy good food with the 200 completely delectable and original recipes in this inspiring new book. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress, and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients--traditional breeds, organic produce, and handmade foods--recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta. "The New English Table" is proof that good eating does not have to cost the earth.媒体推荐Rose explores affordable and easy good food with the 200 completely delectable and original recipes in this inspiring new book. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress, and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients--traditional breeds, organic produce, and handmade foods--recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.

 
 
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