About this book
Aims to make techniques simpler and easier to understand for beginners, giving them the confidence to make up dishes of their own, as well as their own creations. Uses 50 classic recipes, then supplies variations, and advice on how the techniques can be used in other recipes. Illustrated in colour throughout, there are also tips on things such as how to thicken soup and sauces, how to brown meat properly, and how to season correctly.
Intends to make techniques and recipes simpler and easier to understand so that you have the confidence to make dishes on your own, without following recipes blindly without knowing what you're really doing. Considering 50 classic recipes, this title uses them to illustrate techniques such as how to thicken a soup or how to brown meat properly.