Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
2500 Recipes: Everyday to Extraordinary, Paperback / softback Book

2500 Recipes: Everyday to Extraordinary Paperback / softback

Paperback / softback

Available to Order - This title is available to order, with delivery expected within 2 weeks

Description

How to escape the cooking routine of the same old dishes, meal after meal. Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year. 2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit.

There's also a special section of dishes for special occasions. Consider this common scenario. There is a chicken waiting to be roasted for dinner.

Stop. Go the chapter that has 50 recipes for roast chicken.

Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit.

Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests.

There's even a chapter with 50 scrumptious recipes for burgers and hot dogs.

Each one is sure to delight. All the recipes are quick, and most use just a small number of ingredients.

But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines.

Examples include oils, herbs, olives and sun-dried tomatoes. There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines. AUTHOR: Andrew Schloss is a well-known teacher, writer and food industry consultant.

The author of 10 cookbooks and countless food articles, he is a past president of the International Association of Culinary Professionals. Ken Bookman is a writer and editor as well as the former food editor of the Philadelphia Inquirer.

He is also the co-author of six cookbooks.

Information

Save 14%

£14.95

£12.79

Available to Order - This title is available to order, with delivery expected within 2 weeks
Add to Basket
Sign in to add to wishlist
 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Information