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Cover
Title Page
Contents
Introduction
Chapter 1 - Vegetables
Asparagus
Aubergine
Peppers
Potatoes
Spinach and Swiss chard
Tomatoes
Broccoli, cabbage, cauliflower and other brassicas
Carrots and other root vegetables
Celery
Courgettes, marrow, squash and pumpkin
Green beans and runner beans
Herbs
Lettuce and other salad leaves
Mushrooms, cultivated and wild
Onions, garlic, shallots, leeks and spring onions
Peas, broad beans, mangetouts and sugarsnaps
Chapter 2 - Meat
Chicken and other poultry
Beef
Lamb and mutton
Pork, bacon and ham and wild boar
Venison
Veal
Rabbit
Sausages
Chapter 3 - Dairy
Milk and cream
Butter, ghee and buttermilk
Yogurt and yogurt drinks
Cheese
Ice cream
Chapter 4 - Fish
Cod and other white fish
Salmon and other oily fish
Prawns and other crustaceans
Mussels and other shellfish
Chapter 5 - Fruit
Apples
Avocados
Bananas and other tropical fruits
Cherries
Citrus fruits
Currants
Grapes
Nectarines, peaches and apricots
Pears
Plums, greengages and damsons
Pomegranates
Raspberries, blackberries and blueberries
Rhubarb
Strawberries
Chapter 6 - Larder
Eggs
Grains
Breakfast cereals
Bread
Pasta
Nuts and seeds
Dried and candied fruits
Pulses
Sugar and other sweeteners
Oils
Margarines and spreads
Soya foods
Chocolate
Salt
Spices and aromatics
Lists
Acknowledgments
About the Author
By the Same Author:
Copyright
About the Publisher
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