1000 Recipe Cookbook

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With 1000 scrumptious and easy-to-follow recipes, this book provides the perfect answer to all those vexed questions about what to cook. No more agonizing over what to put on the table; you will easily be able to find something to tempt the palate and satisfy the appetite of even the fussiest eaters – whatever the occasion.

From time-honoured classics to the more unusual, there is plenty of choice here. The selection will appeal to both novice and experienced cooks alike, whether you are looking for ideas for a light, tasty lunch, a quick, hearty supper, a feast fit for family and friends, or something more elaborate for a dinner party.

. Soups and salads

. Starters and canapés

. Fish, meat and poultry

. Vegetarian and vegetable dishes. Pasta and rice. Desserts and sweet treats. Cakes, biscuits and pastries

. Sauces and condiments
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625 printed pages
Publication year
2008
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Quotes

  • Maria Lopezhas quoted8 years ago
    Macaroni & four cheeses
    serves 6
    ingredients
    225g/8oz dried macaroni
    25g/1oz margarine
    100g/4oz Parmesan cheese, freshly grated
    100g/4oz Romano cheese, grated
    350ml/12fl oz skimmed milk
    100g/4oz low-fat cottage cheese
    25g/1oz plain flour
    1/
    4
    onion, sliced
    1/
    2
    teaspoon mustard powder
    100g/4oz low-fat mozzarella cheese, grated
  • Maria Lopezhas quoted8 years ago
    French braised lamb
    serves 6
    ingredients
    1/2 small leg of lamb, about 900g/2lb, trimmed of all fat
    1 large onion, cut into thick wedges
    2 garlic cloves, crushed
    1 teaspoon dried mixed herbs
    600ml/1pt lamb stock
    4 tablespoons red wine
    3 large leeks, cut into chunks
    2 turnips, cut into chunks
    450g/1lb carrots, cut into chunks
    450g/1lb small potatoes
    salt and freshly ground black pepper
    • Preheat the oven to 180°C/350°F/Gas mark 4.
    • Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11/
    2
    hours.
    • Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bone and the vegetables are tender.
    • Lift out the lamb. Remove the meat from the bone and cut into neat pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
  • Maria Lopezhas quoted8 years ago
    serves 4
    ingredients
    1 tablespoon vegetable oil
    1 garlic clove, crushed
    5 black peppercorns, crushed
    4 pork chops
    50g/2oz plain flour
    1 onion, finely chopped
    50g/2oz red pepper, seeded and chopped
    50ml/2fl oz beef stock
    50ml/2fl oz dry white wine
    1 tablespoon red wine vinegar
    • Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
    • Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
    • Return the pork to the pan, and simmer slowly, uncovered, for 30 minutes, turning halfway through. Serve hot with boiled rice.

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