How to use this Book

Appears in

Published 1963

About

Read the recipe all the way through before you start to cook. Check that you have all the necessary ingredients and equipment. If any of the general directions are not completely clear to you, read the introductory material found in the next few chapters.

Section 1, ‘the good ingredients’, tells you what basic ingredients are necessary; gives you French chefs’ tricks with butter, olive oil and diced green bacon to add flavour and substance to stews, ragouts and casseroles; and shows how finely-chopped onion, shallot and garlic can lend excitement to the simplest sauces.

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Part of

Introduction

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