By DK Publishing
For any cook dinner, illustrated step by step directions that specify an unexpected strategy or advisor them during the an important a part of a recipe could be precious. The Illustrated step by step Cook acknowledges the significance of this and in vintage DK type incorporates a photographic series of greater than three hundred vintage recipes, situated along the recipe so the reader doesn't need to go looking for it in a separate ideas part. rather priceless for relative newcomers, by means of supplying reassurance and demystifying tools which are new to them, the Illustrated step by step Cook permits anyone to prepare dinner vintage recipes completely and with self assurance.
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Extra resources for The Illustrated Step-by-Step Cook
Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich ﬂavor to the cooking liquid. Make sure you steam the mussels brieﬂy, just until the shells pop open, so they remain juicy and sumptuous.
Pour the sauce into the wok and stir thoroughly to mix. Simmer, stirring occasionally, for 25–30 minutes, until the liquid is reduced to a thick brown sauce and the ribs are glazed. If necessary, remove the ribs and reduce the sauce further by boiling fast. Serve the ribs on a warmed plate, coated with the sauce. STARTERS AND LIGHT BITES 41 Mussels with saffron-cream sauce FROM THE SHORES OF BRITTANY comes this PREPARE THE MUSSELS interesting dish. The mussel juices add rich ﬂavor to the cooking liquid.
Drain the mushrooms, rice papers and ﬁlling. Serve with reserving 1⁄2 cup liquid. Cut off the mushroom stalks and slice the caps. small bowls of dipping sauce, Thinly slice 1 onion. and sprinkled with the reserved herbs. 2 Heat a wok over medium-high heat and drizzle in 1 tbsp oil. When hot, add the onion and cook, stirring, for 2 minutes, until softened. Add the mushrooms and reserved liquid. Cover and cook for 4 minutes, until the mushrooms are tender. Uncover and cook until the liquid is evaporated.
The Illustrated Step-by-Step Cook by DK Publishing