Publishers: Pitman
Publication date: 1977
One-pot cookery conserves time, fuel and fuss, while often preserving the flavor and nutritional value of foods. The tradition of one-pot cooking is probably as old as man's first efforts to cook his food and embraces most of the world's cuisines.
This book offers one-pot recipes from many countries, prepared in a number of ways. Specialised cookware like fondue pots, chafing dishes, omelet pans and soufflé dishes can give variety to one-pot cookery, and recipes are given for their use. But even more useful are the commonplace basics of the batterie de cuisine: the all-purpose casserole, saucepan, soup pot and roasting tin.
Rare and hard to find in the U.K.
Publishers: Pitman
Publication date: 1977
One-pot cookery conserves time, fuel and fuss, while often preserving the flavor and nutritional value of foods. The tradition of one-pot cooking is probably as old as man's first efforts to cook his food and embraces most of the world's cuisines.
This book offers one-pot recipes from many countries, prepared in a number of ways. Specialised cookware like fondue pots, chafing dishes, omelet pans and soufflé dishes can give variety to one-pot cookery, and recipes are given for their use. But even more useful are the commonplace basics of the batterie de cuisine: the all-purpose casserole, saucepan, soup pot and roasting tin.
Rare and hard to find in the U.K.
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