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• by:
• Jones, Bridget

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 from delicious breakfasts and brunches of hot fruit compote and eggs Benedict to tasty soups and light meals such as garlic and coriander soup, and quenelles of sole. It also features main courses such as roasted garlic and aubergine custards with red pepper, and fillets of turbot with oysters. To finish, the delectable desserts include such delights as chocolate crepes with poached plums and port, and pears with ginger and star anise.

Each dish is beautifully photographed and is accompanied by easy-to-follow instructions to ensure fantastic results every time.

This book shows that poaching goes way beyond the breakfast egg, and that with a little creativity there are unlimited possibilities in the kitchen for poaching food and creating delicious, healthy dishes.