Poaching: 20 New Ways With A Traditional Skill: Light And Healthy Eating With A Difference: A Delicious Classic Cooking Technique That Traps The Full Flavor Of Food

by Bridget Jones

This delightful book opens with an indispensable introduction to poaching, with essential advice on poaching techniques and essential equipment. The recipe section offers a fabulous selection of dishes including breakfasts and brunches, tasty soups, light

Genres: Cookbooks

Hardcover

First published November 25, 2004

About the author

I’m a 35 year old female who has experience the dark side of love and instead of letting it consume me I decided to put it in words and let the creativeness within me make poems and short stories about the things I’ve endured throughout my life I would like you to take a walk on the dark side of love with me and see how I overcame myself check out my book Sadistic Love.

Reviews

[Stephen · Rating 3 out of 5]

The title of Bridget Jones’ little book on poaching as a cooking method is almost longer than the book itself. This is not the Bridget Jones of "Diary" fame but rather the English author of over fifty books on cookery. With the exception of eggs, many cooks never poach anything. The technique is ancient and the potential great in that it (1) reduces the fat used in cooking, (2) imparts new flavours through the poaching liquid and (3) produces delicate results which are quite remarkable. Of especial interest in this text are the recipes for homemade bagels (which are poached before they are baked), garlic and coriander soup, quenelles of sole, and pears poached with ginger and star anise. Less satisfactory is her attempt to duplicate Japanese shabu shabu although her heart is in the right place as this is a classic Asian poached dish. The book is well illustrated with colour photographs and American equivalents to British measurements are provided.