A follow-up to the highly successful COOKING FOR BLOKES, published as a paperback original by Warner Books in August 1996. Having mastered the basics of (mostly) British cooking, here is a chance to learn some basic foreign cooking. Written in a lighthearted way, Duncan Anderson and Marian Walls give you a mixture of easy, moderate and more difficult recipes from all over the world - Chinese, Asian, Indian, North European, French, Italian and Mediterranean, American and Mexican.
Such delicious recipes as:
Starters: cherry soup, mushrooms in wine, guacamole...
Main Courses: Apricot and turkey casserole, Thai chicken with basil, ... Read morecashew nut and chicken curry, cassoulet, cheese and fennel salad, enchiladas, plaice fillets in prawn sauce, spring lamb stew, ham and cheese bake, risotto, Mediterranean lamb hot pot...
Desserts: chocolate mousse, fried banana, pecan pie..
And there are many recipes for vegetarians including: chilli omelette, curried eggs, fried cheese tortillas, lentil onion rice bake, mushrooms in wine...