Anne Sheasby Reihenfolge der Bücher

The best cooks know a whole host of hacks, tricks and tips that make life in the kitchen so much easier, and you will find them in How to Dice an Onion.

Aimed at everyone from the complete novice to the connoisseur, this collection of wholesome and nutritious recipes will tempt every palate. Every recipe is clearly explained and, with illustrations throughout the book, breadmaking has never been easier nor more enjoyable.

Saucen sind das i-Tüpfelchen eines jeden Gerichtes. Sie sind aber bei Weitem nicht nur Beilagen, sie setzen – sorgfältig ausgesucht – die geschmacklichen Akzenteoder werden zum verbindenden Element in einer Menüfolge. 365 Rezepte laden zu einer kulinarischen Entdeckungsreise ein: Von der schnell zubereiteten Tomatensauce in all ihren Variationen über elegante Klassiker wie die Sauce Hollandaise bis hin zu rustikalen italienischen Pestos oder exotisch-scharfen Fruchtsaucen – die Möglichkeiten in der Komposition sind grenzenlos. Neben Saucen zu Pasta, Fleisch- oder Fischgerichten werden aber auch zahllose Dressings, Dips wie pikante Salsas und würzige Relishes, süße Dessertsaucen und Coulis vorgestellt. Zusätzlich zu den Rezepten werden Serviervorschläge unterbreitet oder auf alternative Zubereitungsartenhingewiesen. Dieses Buch wird so zum idealen Ratgeber, der in keiner Küche fehlen sollte.

Contains everything from light and refreshing broths and satisfying vegetarian and pasta fillers, to soups and stews based on flavoursome poultry, meat, fish and shellfish.

A tempting collection of delicious soups, broths, chowders, bisques, consommes and gumbos, superbly illustrated with over 730 step-by-step photographs. Features dishes from all over the world, including Hungarian Cherry Soup, Moroccan Harira, Louisiana Seafood Gumbo and Thai Fish Broth.

All recipes are illustrated in colour, with easy-to-follow step-by-step photographs, nutritional notes, at-a-glance fat and calorie contents, and beautiful pictures of the finished dish. Over 160 authentic Italian recipes, including regional classics and contemporary creations, each containing no more than 5 grams of fat per portion, and may with less than 1 gram. Includes soups, starters, snacks, salads, meat, poulty and fish dishes, vegetarian dishes, pasta dishes, breads, desserts and bakes. Expert advice on healthy eating, with guidelines for cutting down on fat, informtion on fat content and fat-free cooking techniques, and essential equipment for cooking delicious low-fat Italian food. Features a full-colour photographic identification guide to Italian ingredients, including fruit, nuts, vegetables, breads, rice, grains, pulses, pasta, herbs and spices.

Healthy eating doesn''t have to be boring or tasteless as this book reveals. Using colourful pictures and step-by-step instructions, it features over 400 recipes, over half of which contain less than five grammes of fat per helping.'