This volume is a collection of more than 80 recipes for a range of
tempting dishes from classic favourites like perfect roast chicken
and rump roast with vegetables to mouth-watering new ideas such as
nut and basil-crusted halibut or blueberry-filled fresh peaches.
The book is divided into chapters to cover meats, poultry, fish and
shellfish, vegetables and fruits. The introduction provides advice
on preparing food for cooking, equipment and techniques.
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