Some of the basics

Some of the basics

By
Margaret Fulton
Contains
31 recipes
Published by
Hardie Grant Books
ISBN
9781740669269
Photographer
Geoff Lung

The art of cooking relies on a few techniques and a few good recipes. Master two or three pastries, a béchamel sauce, perhaps a béarnaise or hollandaise sauce and you’re well on your way. Learn to make a good home-made mayonnaise and some of the other dressings that turn a salad into something special and you’ll never be short of ideas. These are the basics, the recipes essential to a good cook’s repertoire.

Pastry

Quiches, savoury tartlets, profiteroles and glistening fruit tarts – the world of baking is open to you once you master the art of pastry.

Sauces

A good sauce is the secret of success to many dishes. The basic recipes are few and the ingredients simple, including fresh butter and eggs, milk, cream or a good stock. The variations and the uses of a good sauce are limitless.

Sweet sauces

These delicious sweet sauces are indispensable for enlivening meringues, ice-creams and steamed puddings.

Salad dressings

An essential to a good salad is a good dressing, and although the basic salad dressings are few in number, they work miracles in providing infinite variety. French dressing, or vinaigrette as it is called in France, and mayonnaise are the established leaders in the field, followed closely by sour cream, yoghurt and cooked salad dressings.

Featured Recipes in this Chapter

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