First published in 1983, this classic resource for Polish cuisine has been a favourite with home chefs for many years. The new edition includes a chapter of Light Polish Fare with Ingenious tips for reducing fat, calories and cholesterol, without compromising the flavour of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion table for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together -- all organised in seasonal cycles. Inside are recipes for Braised Spring Lamb with Cabbage, Frosty Artichoke Salad, Apple Raisin Cake, and Hunter's Stew. The new Light Polish Fare chapter includes low fat recipes for treats like Roasted Garlic and Mushroom Soup and Twelve-Fruit Brandied Compote.
具体描述
读后感
评分
评分
评分
评分
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有