Salt and Pepper
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Salt and Pepper by Jody Vassallo
Book Description"Common seasonings as they've never been seen before." Found on nearly every dining table, salt and pepper are usually used without much thought-just sprinkled on dishes as a matter of routine. In Salt and Pepper, acclaimed chef Jody Vassallo reveals a new potential for these common seasonings. This book features recipes from around the world that use salt and pepper -- or both -- as the theme ingredient, blowing the dust off these condiments so taken for granted. In addition to recipes for main dishes, there are those for rubs, marinades and preserves. Each dish features a dazzling full-color photograph. A special section details the amazing range and variety of salts and peppers that are now commonly available. The recipes, which offer a feast for any table, include: Salt-crust fish with caper sauce Lobster with green pepper Mornay sauce Steamed asparagus with pepper-basil mayonnaise Creme brulee with lemon and passion fruit confit. From appetizers to desserts, this cookbook is seasoned with special recipes to delight any home cook. Salt and pepper will never be taken for granted again.
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Book DetailsISBN: 9781552858165
(285mm x 180mm x 14mm)
Imprint: Whitecap Books
Publisher: Whitecap Books
Publish Date: 1-Jan-2010
Country of Publication: United States
Books By Author Jody Vassallo
Curry, Paperback (November 2015)
85 classic curry recipes from Thailand, Vietnam, Japan, Indonesia and India well-designed and illustrated to bring the vast range of curry dishes to the home cook. The recipes are grouped by main ingredient.
My Cooking Class: Indian Basics, Paperback (November 2011)
Indian Basics adapts traditional Indian dishes for the busy western lifestyle. With a just a few appliances and Indian spice mixes easily made at home, anyone can enjoy authentic Indian food with family and friends.
My Cooking Class: Preserving Basics, Paperback (November 2011)» View all books by Jody Vassallo
A jar of beautiful homemade jam or jelly is a perfect gift. Using the recipes in this book, even novice cooks can successfully make preserves every time.
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