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Modern Bistrot Cookery by Antony Worrall Thompson

Paperback, 1994, 192pgs, good condition

"I have written MODERN BISTROT COOKERY for you, the real people, not for chefs or restaurants. This one is for you to use at hoe, not for putting on the coffee table and thinking "Wow that looks fabulous, but theres no way Im attempting that dish." From Antony Worrall Thompsons inroduction.

The super array of recipes and menus in this volume have all been specially adapted for the home cook - they range from an Italian spring lunch, a rustic French menu to a decidedly aphrodisiac menu for Valentine's Day.

Recipes such as:
Shellfish Risotto with Saffron ad Ginger, Braised Stuffed Breast of Veal, Oysters, Asparagus and Poached Lobster with Coriander Salsa, Lemon and Lime Tart, Spicy Pork in Stout Slow Cooked Broad Beans and Olive Oil Mash, Balsamic Strawberries with Mascarpone Cream, Snow Eggs with Raspberries in Armagnac or Fried Custard with Banana Ice Cream..
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  • Seller location: North Shore, Auckland, NZ

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