The Illustrated Kitchen Bible
Format: PDF / Kindle (mobi) / ePub
A comprehensive kitchen resource of over 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas, now with a refreshed new look.
Take the stress out of the choosing, shopping, organizing, and preparation of food with the help of The Illustrated Kitchen Bible. Choose from 1,000 tantalizing starter, main dish, and dessert recipes from around the world, as photographs of the finished dishes inspire you.
To help you make the right choice for your needs, whether you are short on time, have to prepare a dish and freeze it for later, or have special dietary requirements, each individual recipe has menu icons for quick identification. Improve your culinary skills and tricks along the way with step-by-step illustrations and guidelines that outline techniques, from boning a flat fish to lining a cake tin in seconds. You can even get your groceries quickly and without fuss with the handy pocket shopper, which includes ingredient lists for every recipe.
The Illustrated Kitchen Bible takes recipes and techniques and puts them under the microscope, and the result is home cooking at its best.
heat. Add the pancetta and cook for 5 minutes until beginning to brown. Add the scallions and garlic, and cook 3 minutes more, or until the scallions are just beginning to soften. 2 Add the shrimp and cook, stirring occasionally, for about 3 minutes, until they are almost completely opaque. Add the crème fraîche and bring just to a simmer. Stir in the lemon juice and season to taste with salt and pepper. Lower the heat and simmer until the shrimp are opaque throughout, about 1 minute. 3
frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until tender. 3 Lightly oil a 2qt (2 liter) baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of the filling and about 3 tbsp cheese. Roll up each tortilla and place in the dish. Savory Onion Tart Anchovies give a salty kick to this mild onion tart 4 Spread the remaining sauce over the tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbling
stand in a warm place for at least 12 hours, until it triples in volume and has an acidic aroma. 2 The next day, combine the starter and water in a large bowl. Add the flour, oil, yeast, and salt and stir until the dough comes together. It will be very wet and sticky. Fold the dough over on itself in the bowl for a few minutes, until it begins to pull away from the sides of the bowl. 3 Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 2 hours. 4
sugar dissolves. Add the shrimp to the bowl and stir. Let stand until cooled. 3 Add the papaya, cucumber, and chopped mint, and toss together. Transfer the salad to a serving platter, and arrange the shrimp on top. Garnish with the mint sprigs and serve at once. Green Papaya Shrimp, Grapefruit, and Avocado Salad A tangy salad to satisfy seafood lovers, this is simple enough for a weekend brunch, but special enough to serve to dinner guests makes 6 servings prep 15 mins ● Prepare ahead The
Store in a cool dark place for at least a few weeks before opening. makes 2 qts (2 liters) prep 20 mins, plus standing • cook 5 mins two 1qt (1 liter) glass canning jars 2 ⁄ cups olive oil 1 2 1 tbsp cumin seeds 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tbsp crushed hot red pepper 10 limes, washed and cut into quarters 3 tbsp fine sea salt 3 garlic cloves, crushed 1 tsp ground ginger a few whole cloves 2 bay leaves ● Prepare ahead The pickle must be made at least 4 weeks before