by Catherine Atkinson (Author), Christine France (Author), Maggie Mayhew (Author)
Add something special to every type of dish and every kind of occasion with recipes for a wonderful range of accompaniments, from classic sauces to spiced relishes. A detailed introduction provides know-how on the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies.
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Author Biography
Catherine Atkinson has a BSc (Hons) degree in Home Economics and is a trained Cordon Bleu cook. She is the author of many cookbooks including Coconut Water and Coconut Oil, The Vegan Dairy and The Gluten-Free Kitchen.
Number of Pages: 512
Dimensions: 1.2 x 8.5 x 6.6 IN
Illustrated: Yes
Publication Date: December 16, 2012
