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Inhaltsangabe
Versatile, the potato can be exotic, elegant plain or traditional. It marries perfectly with any number of herbs and spices, and its nutritional qualities have at last been acknowledged. This book gives recipes from all over the world, versions of all the cooking methods and numerous unexpected variations on the themes. The book features appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, breads and drinks. This is an anthology ranging from time-honoured and nursery favourites to more esoteric, positively surprising foreign concoctions from such far-flung corners as the Lebanon, Tunisia, Thailand and Peru. Some of the recipes come directly from famous recipes, others are adaptions of ones by such masters as Elizabeth David, Jane Grigson and the Roux brothers.
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Über die Autorin bzw. den Autor
Lindsey Bareham is one of the UK's most talented cookery writers. Her daily after-work recipe column for the Evening Standard ran for 8 years and she currently writes the much-loved 'Dinner Tonight' column for The Times.
The author of 13 cookery books, including In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes, The Fish Store and The Trifle Bowl and Other Tales, Lindsey also co-wrote The Prawn Cocktail Yearswith Simon Hopkinson, and helped him write Roast Chicken and Other Stories, voted the Most Useful Cookery Book Ever by chefs and food writers.
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