The book starts with information about stock u how to make your own and what to look for in store-bought stock. The Soup chapter is divided into its four most popular types u creamy soups, vegetable-based soups, Asian soups and meat, fish and chicken soups. The Stews chapter includes the most well-loved meat, chicken, vegetable and seafood stews as well as tagines from Morocco and Asian curries. It's a great blend of traditional and contemporary recipes u all easy to make, all deeply satisfying to eat.
About the Author
The Australian Women's Weekly is an extraordinarily successful global cookery brand, built over 30 years, having sold over 70 million books in over 100 countries around the world. So what's the secret? It's the world famous special Test Kitchen and the 3 Rs: RANGE, RELIABILITY & the RECIPES RANGE Delicious recipes for every occasion covering cuisine from around the world - where there's food, there's a Women's Weekly cookbook. RELIABILITY All the books are Triple Tested for guaranteed results. And finally, the RECIPES Each recipe is clearly and vividly photographed to illustrate your finished dish and they taste fantastic. It's not complicated and the recipes work - every time.
Published: 1st June 2011
Dimensions (cm): 21.7 x 26.0 x 2.1
Weight (kg): 0.55