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Product Description
Synopsis
Donna Hay's fourth book is an intensive guide to awaken the eye, excite the palate and renew enthusiasm for cooking. Simple recipes and illustrative photographs combine to enliven the senses in a journey through a range of favourite flavours. Each chapter provides a comprehensive description of the ingredient itself - origins, varieties, usage and storage as well as offering an exciting array of contemporary no-fuss recipes for its use. Flavours included are vanilla, ginger, chilli, chocolate, basil and mint, cinnamon and spice, and salt and pepper.
Donna Hay's fourth book is an intensive guide to awaken the eye, excite the palate and renew enthusiasm for cooking. Simple recipes and illustrative photographs combine to enliven the senses in a journey through a range of favourite flavours. Each chapter provides a comprehensive description of the ingredient itself - origins, varieties, usage and storage as well as offering an exciting array of contemporary no-fuss recipes for its use. Flavours included are vanilla, ginger, chilli, chocolate, basil and mint, cinnamon and spice, and salt and pepper.
Inside This Book
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First Sentence
Vanilla is the flavour derived from cured beans or seed pods of a climbing vine of a family of tropical orchids. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Vanilla is the flavour derived from cured beans or seed pods of a climbing vine of a family of tropical orchids. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover