Designed to meet the needs of the novice as well as the gourmet cook, the recipes are presented in a concise, instructive manner concentrating on reduced fats and sugar.
Beginning with appetisers, the cookbook progresses through cooking from simple fare to gourmet meals; to canning; freezing; beverages; uses of herbs and spices; cholesterol count of foods; metric and equivalent charts; methods of cleaning and preparing shellfish, wild game and birds; candy making; napkin folding, and the use of chopsticks.
Recipes include Old English Plum Pudding circa 1894, Pigeon Pie; Scandinavian Lefse, Jul Kake, Chinese Peking Duck, Shark's Fin Soup, Mangolian Hot Pot; Portuguese Sweet Bread; Mexian Sopapillas; Irish Soda Bread; Russian Borscht, Perogys; Spanish Roast Suckling Pig; Slovakian Love Letters; Hungarian goulash; German Kuchen, Pumpernickel; Mediterranean Tahini; Japanese Tempura; Italian Pasta; Jewish Latkes; Korean Kim Chee; French Terrines; Scottish Oatcakes; Hawaiian Pig in Imu; East Indian Curries; Soul food, and much more.
Heavy glossy pages can be wiped with damp cloth. Book lies flat in open position.
