Casseroles and stews involve cooking meat, poultry, game or fish slowly in liquid along with vegetables, herbs and spices. Because the food is cooked in liquid, a sauce is produced that is bursting with taste and which locks in the nutrients of the main ingredients. The recipes here will suit a variety of occasions. Irish Stew or Harvest Vegetable and Lentil Casserole would make an ideal family supper. For a dinner party, Pheasant with Juniper and Port, or Creole Fish Stew, would win compliments from your guests. The beauty is that all of them can be prepared in advance and reheated, making these one-pot recipes the ultimate flexible dish. CASSEROLES & STEWS An irresistible collection of rich and satisfying one-pot recipes Valerie Ferguson CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Biblio Notes30 fabulous ideas for nourishing fish, poultry, game and meat dishes, as well as vegetarian options Features classic recipes from around the world such as Coq au Vin, as well as more unusual dishes including Spanish Black Bean Stew and Duck & Chestnut Casserole Includes basic recipes for different kinds of stock, and illustrated techniques for preparing a variety of ingredients Inspiration for all occasions from simple yet tasty lunches and suppers to special dinner parties Achieve success every time you cook with clear step-by-step instruction About the Editor: Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
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