The orchard cook : recipes from tree to table / Stuart Ovenden.

Nā: Ovenden, Stuart [author.].
Momo rauemi: materialTypeLabelPukapukaKaiwhakaputa: London : Clearview, 2018Whakaahuatanga: 207 pages : illustrations (chiefly colour) ; 24 cm.ISBN: 9781908337467.Ngā marau: Cooking (Fruit) | FruitGenre/Form: Cookbooks.DDC classification: 641.64 Summary: "From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook." -- Provided by publisher.
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Momo tuemi Tauwāhi onāianei Kohinga Tau karanga Tūnga Rā oti Ngā puringa tuemi
Non Fiction Ōpūnake LibraryPlus
Non Fiction
Non Fiction 641.64 (Tirotirohia te whatanga) Wātea
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Ngā whakaahuatanga whakarei nā Syndetics:

From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.

Includes index.

"From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook." -- Provided by publisher.

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Takiuru ki tō pūkete hei tare tākupu.

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