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Koch-EnzyklopädienReihe

Diese Reihe ist eine unverzichtbare Ressource für Hobbyköche und kulinarische Profis gleichermaßen. Jeder Band befasst sich eingehend mit spezifischen Bereichen der Gastronomie und bietet klare Anleitungen sowie inspirierende Rezepte. Von grundlegenden Techniken bis hin zu fortgeschrittenen Methoden decken diese Enzyklopädien eine breite Palette von Küchen und Gerichten ab. Es ist der perfekte Leitfaden, um Ihre Kochkünste zu erkunden und zu verfeinern.

Red Hot! a Cook's Encyclopedia of Fire and Spice: With Over 400 Recipes from India, the Caribbean, Mexico, Africa, Thailand and All the Spiciest Corne
The Cook's Encyclopedia of Chicken
Cook's Encyclopaedia
The Cook's Encyclopedia of Thai cooking
The Cook's Encyclopedia of Pasta
Complete Cook's Encyclopedia of Spices

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    Sauces, salsas, dips and relishes each contain just a few basic ingredients, but all can transform a plain meal into a memorable feast. This practical book explains all you need to know to make your own delicious sauces. There are recipes for everyday staples such as gravy, mint sauce and apple sauce, and family classics such as Smoked Haddock and Parsley Sauce, Pasta and Tomato Sauce, Peppercorn Sauce and Hollandaise. There are all kinds of sweet and tangy marinades to pep up plain dishes, and tantalizing crisp and tangy salsas. With over 200 recipes and 850 photographs, this fabulous volume contains everything you need to add a lift to any meal.

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