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After THE BASICS comes THE INGREDIENT
('Het Product' in Dutch, 'Le Produit' in French).
THE BASICS contains 150 basic techniques and recipes which every amateur cook should know, and which he or she can use to build on in the kitchen. THE INGREDIENT, which is the second part of a trilogy, goes one step further.
The essence of flavour first
We start with the ingredient and present the preparation or 'treatment' which we feel is best suited to develop that ingredient's flavour. How to prepare red cabbage ? How to handle a tomato, a turnip, a beetroot, endive ? How to fry an underdone, rare or well done steak ? How to peel an avocado without damaging the flesh ? How to fry a Dover sole ?
How to remove the seeds from a vanilla pod ?
Everyday and luxury ingredients
Apart from everyday ingredients, we also pay close attention to luxury ingredients. Foie gras, hop shoots, veal sweetbreads, langoustines, scallops, turbot etc. And we also discuss some less well-known ingredients and flavourings: how to retrieve a maximum of flavour from lemongrass or tonka beans, what is wasabi, and what to do with kombu ?
Photo gallery
In this book the reader will find 145 ingredients and the 'best' way to prepare them. Instead of drawing up a dull ingredient register at the back of the book, we decided to add a little extra in the shape of a photograph of each ingredient. If you don't know exactly what a particular ingredient looks like, you can refer to this photo gallery.
ONLY AVAILABLE IN DUTCH AND FRENCH.
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