Relish

Easy Sauces, seasonings and condiments to make at home

Nonfiction, Food & Drink
Cover of the book Relish by Sonia Cabano, Penguin Random House South Africa
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Author: Sonia Cabano ISBN: 9781431700523
Publisher: Penguin Random House South Africa Publication: January 31, 2014
Imprint: Struik Lifestyle Language: English
Author: Sonia Cabano
ISBN: 9781431700523
Publisher: Penguin Random House South Africa
Publication: January 31, 2014
Imprint: Struik Lifestyle
Language: English

‘No cook means to serve bland or indifferent food’; this sums up the principle behind Relish, a cookbook that aims to bring flavour into daily cooking, with over 280 recipes covering flavoured salts, sugars and rubs, spice blends and pastes, marinades, dips, stocks, sauces, dressings, pestos, vinegars, oils, pickles, preserves, condiments and relishes. Home-made preparations are tasty, and fun to make, but they are also free from additives and preservatives, can be tailored to suit individual tastes and are often less expensive than the bought equivalent. Recipes include suggestions for how to use and store the finished preparations. In many cases, variations are included. A selection of recipes for finished dishes is scattered throughout the chapters.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

‘No cook means to serve bland or indifferent food’; this sums up the principle behind Relish, a cookbook that aims to bring flavour into daily cooking, with over 280 recipes covering flavoured salts, sugars and rubs, spice blends and pastes, marinades, dips, stocks, sauces, dressings, pestos, vinegars, oils, pickles, preserves, condiments and relishes. Home-made preparations are tasty, and fun to make, but they are also free from additives and preservatives, can be tailored to suit individual tastes and are often less expensive than the bought equivalent. Recipes include suggestions for how to use and store the finished preparations. In many cases, variations are included. A selection of recipes for finished dishes is scattered throughout the chapters.

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