Christine Ingram, Jennie Shapter's Cook's Encyclopedia of Bread PDF

By Christine Ingram, Jennie Shapter

This is often an illustrated reference consultant to the breads of the area, with over a hundred and fifty recipes and info of conventional baking equipment. It encompasses a step by step strategies part and explains each degree of the bread making technique.

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Sliced fin ely and soaked in wa ter with a squeeze of lemon or lime jui ce to prevent it discolouring, the blosso m is usually ea ten raw and se rved in sa lad s. COCONUT The coco nut (dual is the most co mmon ly used fr uit f or both sweet and savo ury dishes throug hout Sout h- east As ia. Both ripe and immature cocon uts are used. Ripe fruits are used for coo king and for makin g coconut milk , whereas the soft, je ll y-l ike flesh of th e young ones makes a tasty snac k. Coconut pa lms grow pro lifi ca ll y in the coasta l re gions of Vietnam and Cambodia.

EGG NOODLES Made with wheat flour and eggs, the Vietna mese often refer to these as Shanghai-style or Cambodian noodles or mi. Firmer and denser than rice noodles, they are used in stir-fr ies and soups. They are sold fresh in As ian stores. 28 BREAD The people of Vietnam and Cambodia ea t a lot more bread (banh mil than those in the rest of South-east Asia. Having both been influenced by French co lonization and wartime occupation, bread has become a daily feature. Somewhere between a long, c rispy French baguette and the wider Middle Eastern loaf, the bread of Vietnam and Cambodia is usually made from a combination of wheat and rice flours and is shorter than a baguette with a slit down the midd le.

Th e white sta lk has a crunchy texture, and it remains succule nt even after long cook ing. It is a very versatil e vegetable and it can be used in stir-fr ies, stews, soups or raw in sa lads . It will abso rb the flavours of any other ingred ients with which it is cooked - be they fish or shel lfish , poultry, meat or vegetables - and yet retain its own cha racter istic taste and text ure. Restaurant chefs blanch the vegetable in boiling stock, which en han ces the flavour, before frying. Chinese leaves can be stored for a long tim e wit hout losing their resilience.

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Cook's Encyclopedia of Bread by Christine Ingram, Jennie Shapter


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