By DK Publishing
For any cook dinner, illustrated step by step directions that designate an unusual process or consultant them during the the most important a part of a recipe may be priceless. The Illustrated step by step Cook acknowledges the significance of this and in vintage DK type contains a photographic series of greater than three hundred vintage recipes, situated along the recipe so the reader doesn't need to go looking for it in a separate concepts part. quite worthy for relative newcomers, via offering reassurance and demystifying tools which are new to them, the Illustrated step by step Cook permits anyone to cook dinner vintage recipes completely and with self belief.
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Additional info for The Illustrated Step-by-Step Cook
Cut the colander, shaking to remove as much water as possible. Divide the rice scallions into diagonal slices. Cut the beef across the grain into very thin noodles equally between 4 large, warmed soup bowls and top with the slices. Arrange the slices on a tray, cover them tightly and refrigerate. bean sprouts, raw beef slices, and scallions. ASSEMBLE THE SOUP 8 Carefully ladle some of the boiling soup stock and shredded oxtail meat evenly into each bowl. Serve at once, while still very hot, garnished with a few cilantro sprigs.
If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich ﬂavor to the cooking liquid. Make sure you steam the mussels brieﬂy, just until the shells pop open, so they remain juicy and sumptuous. 1 Clean the mussels: scrub each thoroughly under cold running water with a small stiff brush, then scrape with a knife to remove any barnacles.
It should remain a coarsely chopped mixture, not a paste. Whisk the egg whites until frothy. With a wooden spoon, gradually add them to the chicken, beating until smooth and ﬁrm after each addition. Season with salt, pepper, and nutmeg. 3 Beat in the cream, a little at a time. Chill the mixture for about 15 minutes, or until ﬁrm. It should hold its shape. To test for seasoning, fry a little piece in a frying pan and taste. Adjust the seasoning if necessary. PREPARE THE ZUCCHINI 4 Cut the zucchini into very thin slices.