This title is an illustrated guide to preparing, cooking, storing and cultivating the potato. It provides an historical account of the potato with anecdotes and botanical information as well as descriptions of the varieties and a selection of recipes.
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This authoritative and beautiful book provides essential information on preparing, storing and cooking potatoes, opening with an alphabetical index of varieties available world-wide and a selection of delicious techniques, both traditional and modern from creamy mash, to perfect chips and the roast potatoes grandma used to make. The second section presents over 150 different and inspiring recipes for cooking potatoes; from soups and starters such as Chilled Leek and Potato Soup, Blinis with Smoked Salmon, and Potato Skins with Cajun Dip, to delicious salads such as Spicy Caribbean Salad and Warm Hazelnut and Pistachio Salad.
Alex Barker qualified as a home economist in 1971 before forging a career in cookery magazines. She now works freelance as a food writer, and runs a picture library, Food Features. Sally Mansfield worked as a cookery magazine editor before starting to write her own books. Sally also works in radio and television, most recently as the presenter of Food Factory and as a chef on Ready Steady Cook.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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