ingredients...glen moy rubus idaeus an early, Þrm-textured raspberry with a full ßavour....
TRANSCRIPT
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C R E A T E D B Y P E T E R M I R A M S
O R I G I N A L T E X T B Y L O U K I E W E R L E
Ingredients
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Herbs,spices & seeds
Not so long ago, the most exotic flavourings to be found in an average pantry
were salt, pepper and possibly garlic. Fresh herbs were a rare sight, except for
perhaps a patch of mint or parsley growing outside the back door.
How times have changed! Thanks to the migration of different ethnic groups
and the movement of people around the world in general, our culinary spec-
trum has grown enormously. We are now familiar with a wealth of flavours and
aromas, and often cook with the herbs, spices and seeds associated with Italian,
Greek, Moroccan, Spanish, Lebanese, Thai, Indian, West Indian, Chinese and
Japanese cuisines, to name but a few.
There is nothing to match the flavour and fragrance of fresh herbs, which are
easily available from any supermarket either in bunches or pots. Better still,
they can be grown in the garden or a window box for snip-and-come-again
freshness. Dried herbs are also a good option. However, they tend to be
stronger and more pungent than the fresh variety, and so should be measured
accordingly to maintain balance when cooking.
Balance and harmony is also especially important when it comes to spicing
food. In countries where spices are integral to cooking, the art is learnt at moth-
er’s knee. Strong spices are hardly ever used on their own. When using cumin,
for example, you’ll often find a little coriander balances the flavour; Indian
cumin beef curry being an exception.
To get the most out of your spices, before adding to a dish, dry-roast them by
placing in a small frying pan over a moderate heat, shaking the pan frequently
until the typical aroma is released and small wisps of smoke start to escape.
Remove from the heat immediately, as burning turns them bitter. Grind in a
pestle and mortar or in a spice blender. Include ground spices in the early
stages of a recipe to bring out the full flavour.
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HERBS
Add soft, leafyherbs late in thecooking process,
about 5–10 minutesbefore the dish iscooked. Woodyvarieties, such as
rosemary or thyme,can stand longercooking times.
Most of the herbsin this section are
available dried, butuse fresh wheneverpossible. Herbs areeasy to grow in asmall garden bed,in pots, or even
in a sunny window box.
If you have to usethe dried variety,keep in mind that
the flavour is muchstronger. You willneed to reduce thequantity by a thirdor a quarter so, if arecipe calls for 1tablespoon of
chopped rosemaryleaves, use only
1–11⁄ 2 teaspoons ofthe dried variety.Dried herbs lose
their potency aftera while, so check
the best-before dateregularly. If past it,throw the herbs out
and buy a newsupply or, better
still, try using fresh.
LOVAGE Levisticum officinale
The finely chopped leavesgive a peppery celery
flavour to salads, soupsand meat dishes.
ELDER Sambucus nigra
Use the fresh flowers tomake wine or batter,
deep-fried for a dessert,or to add flavour to fruitjellies. The berries may
be used in tarts andsweet sauces, for jams,
jellies and chutneys, andalso to make wine.
CHAMOMILEChamaemelum nobile
Use the small, yellow and white, daisy-like flowers in salads. The dried flowers
of English chamomile are used to make asoothing, herbal tea.
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Dairy& farm produce
When asked to picture the typical countryside, one immediately thinks of dairy
cattle contentedly grazing on the rolling hills and in the lush, green valleys, as
they have done for hundreds of years. In the old days, the white-tiled farm-
house dairy was relied upon to produce wonderful, flavoursome butter, rich,
thick cream and cheese, as well as fresh milk. There would also be hens roam-
ing around the yard providing a daily supply of eggs.
There are still traditional producers who carry on these time-honoured meth-
ods, but increasingly, our dairy produce comes from commercial operations
from all over the world. Today the richness and variety of farm produce,
whether we live in the country or the city, is truly wonderful.
Even in times gone by, it would be hard to imagine a household without milk,
which is so richly endowed with calcium, so important for strong bones and
healthy teeth. However, today milk comes in many forms.
The range of creams also has to be seen to be believed. Even single cream now
comes in thick or pouring consistencies as well as its regular state.
Butters differ in flavour, depending on their country of origin. Unsalted butters
from Denmark are popular for everyday use, while British regional butters are
at a premium, but are well worth the cost. From northern France, the excellent
unsalted beurre crû is a luxury butter for enriching sauces and, using as it
comes, on crusty bread.
The world of cheese is vast with regionals, international champions and farm-
house-produced cheeses widely available. When buying cheese, try to go to a
specialist cheese shop, where attendants are knowledgeable and can give you
advice on ripeness, flavour and texture, and will introduce you to new varieties.
There’s enough choice to keep you happily exploring for a lifetime.
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STRETCHED-CURD & FRESH CHEESE
BOURSINA French, soft, cream cheese with
garlic and herbs added as flavouring.Made from cow’s milk.
CREAMED COTTAGE CHEESEA low-fat cheese. Small, white, tender
particles that have been washedrepeatedly, and a light cream dressing
added. Made from cow’s milk.
COTTAGE CHEESEA low-fat cheese which comes in afairly solid mass, with a paste-like
consistency and mildly acidicflavour. Made from cow’s milk.
RICOTTAA cream cheese traditionally madefrom whey but now mostly fromskimmed cow’s milk. Very low in
calories. Pure white with a soft textureand barely discernible sour flavour.
MASCARPONEA cream cheese made from pure
cow’s cream. May replace cream inrecipes, for example in desserts and
pasta sauces.
QUARKAn unsalted, slightly acidic
type of cottage cheese made withskimmed milk.
BAKED RICOTTAFresh ricotta baked in a tin and
served in slices. Egg whites, paprikaor other flavourings and oil are
often added.
FETTAA traditional Greek-style cheese made from the milk
of goat, sheep or cow. It has a soft-to-firm or crumblytexture, depending on method of manufacture. Salty
flavour and frequently sold in a brine solution.
NEUFCHATELA soft, fresh, unripened, low-fat
cream cheese with refreshing taste.Made from cow’s milk.
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GLEN PROSENRubus idaeus
A mid-season, very firmraspberry used mostly
for cooking.
JULIARubus idaeus
A large, good-quality,mid-season raspberrypacked with flavour.
Use for desserts.
WHITECURRANTRibes sativum
White cousin of theredcurrant, it has a sweet,sharp taste. Excellent fortarts and other desserts.
REDCURRANTRibes sativum
A tart berry goodfor jellies.
BLACKCURRANT JUMBORibes nigrum
A large variety of blackcurrant.
BLACKCURRANTRibes nigrum
An acidic berry good for pie fillingsand, lightly poached in sugar syrup,
for summer pudding.
FRAIS DE BOISFragaria virginiana
Also known as alpine strawberry.Tiny with an intense taste.
MARA DE BOISFragaria virginiana
A wild/cultivated cross variety.ELSANTA
Fragaria virginianaA popular, sweet strawberry.
CRANBERRYVaccinium oxycoccos
A sharp berry which mustbe cooked with sugar to
make it palatable.
BLUEBERRYVaccinium spp.A sweet berry
good for preservesand muffins.
COMMON RASPBERRYRubus idaeus
Small, sweet and juicy fordesserts, and particularlygood for stuffing grouse.
GOLDEN RASPBERRYRubus idaeus
The yellow versionof the common
raspberry.
LEORubus idaeus
A late season, large,round, orange-redraspberry with an
intense taste.
GLEN MOYRubus idaeus
An early, firm-texturedraspberry with a full flavour.
CHILLIWACKRubus idaeus
A summer raspberrywith a sweet, fruity flavour.
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CAVATAPPICorkscrew-shaped pasta.
CASARECCIAAlso known as strozzapreti (meaning ‘priest strangler’).
PASTA AL CEPPOScroll-shaped pasta.
FARFALLEButterfly-shaped pasta. Also available in
spinach (con spinaci) flavour.
FARFALLINETiny, butterfly-shaped pasta.
FARFALLONILarge, butterfly-shaped pasta.
FUSILLISpring-shaped pasta. Also available inspinach (con spinaci) and wholemeal
(tipo integrale) flavours.
ELICOIDALIA narrower form of rigatoni, this hollow
pasta takes its name from its spiralpattern. Also available in wholemeal (tipo
integrale) flavour.
MACCHERONIShort lengths of hollow pasta tubes.
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Fresh& processedmeats
With a new emphasis on healthy eating, and the changes brought by our varied
multicultural society, the role of meat has changed. The good news is that, in-
stead of the emphasis being on quantity, it is now on an unprecedented range
of quality produce, and there has probably never been a time when the quality
has been more reliable. Over the past decade, the concern over the welfare of
livestock has led to changes in the meat industry. Strict regulations are laid
down to control the living conditions, diet and rearing of animals, resulting in
excellent meat from butchers and supermarkets. This is especially true of the
beef industry.
Meat is no longer at the centre of the plate; portions are smaller and are gener-
ously supplemented with vegetables, pulses and grains. Many cuts these days
are tailored for cooks with busy lifestyles, where quick preparation and cooking
are as important as the flavour. The vast choice of ready-prepared meat is stag-
gering.
On the health issue, there’s been a move towards breeding animals with less fat-
ty meat, although some supporters of ‘old-fashioned’ taste have their reserva-
tions about the overall benefit. A little marbling in beef actually delivers the
flavour. There are few, however, who would disagree that it’s a good idea to
trim off excess fat when cooking meat.
Offal has its fans and foes: people either love it or loathe it. When photograph-
ing the many and varied items for this book, there was no shortage of takers af-
terwards when distributing meats, fish, pasta, cheeses, etc. When it came to of-
fal, though, it was an entirely different matter. However, it is one of the cheapest
and most nutritious forms of meat, and is frequently used in fashionable dishes
cooked with a difference.
What used to be a midweek staple — the sausage — has also taken on ‘design-
er’ status. The humble banger has been elevated into the realms of a gourmet
dish. The choice is phenomenal with scores of tastes and blends.
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CHICKENCHICKEN BREAST (SKIN ON WITH WING)A quarter joint of chicken for use in casseroles
and stews, or for roasting.
CHICKEN BREAST (SKIN ON)Good for roasting in individual
portions where the skin andbones add flavour.
CHICKEN SUPREME(SKINLESS)
The breast joint with theribs and skin removed,but with the last wing
bone still attached.Excellent cut into stripsfor fast-cooked dishes
such as oriental stir-fries.
CHICKENBREAST FILLET
Boneless and skinlesschicken, excellent cut into
strips for oriental stir-fries, or into chunksfor curries. Also good for kebabs,
especially if the meat in marinated first.
CHICKEN BREAST FILLET (SKIN ON)
A boneless cut, good forbaking or poaching.
CHICKENSUPREME(SKIN ON)
The breast jointwith the ribsremoved andthe last wing
bone attached.Good for
stuffing androasting.
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378
Abalone 232Achiote paste 369Adrienne blackberry 145Adzuki bean 126African horned cucumber 151Agar-agar 361Aji-no-moto 31Akudjura 372Allspice 16Almond, see also Nuts
essence 29, 162 fAlsace sausage 299Ambo potato 93Amchoor 16Anchovy
dried, split 358fillet 248paste 31
Angel hair pasta 176Angelica 9
crystallized 35Animelles 282Anise 16Aniseed myrtle leaf 373
ground 373Anjou pear 134
red 134Annato 369Apple, varieties 130–132
dried 160sauce 38
Apricot, varieties 146conserve 24dried 160
Arborio rice 168Arrowroot 171Artichoke, globe 99Arugula 87Asafoetida 16Asparagus 99Atta flour 173Aubergine 118
dried 120Australian Daintree tea 355Avocado 119
Fuerte 120Hass 119
BACONbones 291Chinese-style dried
pork belly 291Hock 291Kaiserfleisch 291pieces 291Shortback 290Streaky end 290Streaky, thinly sliced 290Thin cut, middle rasher 290
Bafaad curry paste 366Bai kaprow 362Baking powder 33Baking soda 32Balmain bug 238Balmoral potato 93Balsamic vinegar 43Balti curry paste 366Bamboo shoot 360Banana, varieties 152Banana passionfruit 153Banana prawn, green 234Bangladesh tea 355Bannockburn tea 354Barbecue sauce 39Barbounia 228Barley
flakes 171flour 171pearl 171
Barramundi 220Basil 10
holy 364Basmati rice 168Bastard cinnamon 17Bastourma 294Bavette 176Bay leaf 8Beans
dried 126–129fresh 107
Beans, peas or lentils,cooking 126
Bean soup mix 128Bean thread noodles 186Bedford giant blackberry 145Beef 273-280Beef essence 352Beetroot 96
baby 96Belgian endive 99Bergamot 14Bergerons apricot 146Berliner sausage 298Beurre bosc pear 133Bicarbonate of soda 32Big Top nectarine 146Biltong 304Bintje potato 91Biryani paste 366Bitter melon 101Bitters 29Blachan 358Black bean
paste 363sauce 38
Black bream 196Black cumin 16Black Diamond plum 147Black Forest ham 294Black fungus 360Black gram 128Black molasses 28Black muscat grape 157Black olive paste 37Black prince cherry 147Black pudding 299Black turtle bean 124Black-eyed bean 125Black-eyed pea 125Black-eyed suzies 125Blackberry, varieties 145Blackcurrant 144
jumbo 144syrup 27
Blanquilla pear 134Blood orange tea 353Blue crab 240Blue eye cod 211Blue mackerel 224Blue mussel 235Blue pea 127Blue warehou 230Blueberry 144Boar, wild 346–347
haunch 347saddle 347sausages 346
Bockwurst 297Bok choy 115
rosette 87Boletus mushroom, dried 121Bombay duck 250Bonito 231Borage 13Borlotti bean 127Bottle squid 243Bouquet garni 11
dried 16
Boysenberry 145Braeburn apple
French 130New Zealand 133
Brain, lamb and pig 288Bramble 145Bramley’s seedling apple 130Branflakes 175Brawn
fancy 305homestyle 305
Brazil mate tea 353Brazilian tree grape 156Breadcrumbs 30Breadfruit 148Bream 210Brinjal pickle 367Broad bean 127Broccoli 112Brockwurst 298Brook trout 222Brown and wild rice
mixture 168Brown long-grain rice 168Brown short-grain rice 168Brown’s seedling apple 131Brussels sprouts 113Buah keras 360Bucatini pasta 175Buckwheat, whole 173
flour 173Buffalo 339Bulgur 172Bunya bunya nut 375Bush tomato 372
chutney 372sauce 372
Butter 54unsalted 54
Butterhead lettuce 88Buttermilk 52Button mushroom 122
Cabbage 108–110Cacciatore 303Cachous
coloured 34sparkling 33
Calamari 243Calasparra rice 169Calf’s
ear 282foot 287kidney 289liver 285marrowbone 287melt 288testicle 282
Californian medjool date 146Cambodian mint 371Candle nut 360Cannellini bean 126Cannelloni pasta 178Canola spread 49Cantaloupe 141
rough skinned 142Capelli d’angelo pasta 176Capellini pasta 176Cape Gooseberry
dried 35fresh 150
Caper 16Capsicum 116Carambola 153Caramel roast coffee
beans 350Caraway 14
dried 16Cardamom 17
Carnaroli rice 169Carom 17Carrot 97Casareccia pasta 180Cassava cracker 360
flour 174Cassia 17Caster sugar 26Caul 288Cauliflower 112Cavatappi pasta 180Cavendish banana 152Cayenne pepper 20Ceci bean 126Celeriac 97Celery 99
Chinese 365root, pickled 42salt 31seed 17
Cellophane noodles 186Cep mushroom, dried 121Chai tea 353Chamomile 15
infusion 353Channa 128Chanterelle mushroom 121,
124, 125Charentais melon 143Chard
Red Swiss 87Rhubarb 87Ruby 87Swiss 86
Charlotte potato 93Chayote 119CHEESE
Ambrosia 61Ami du Chambertin 76Ash log 64Asiago 70Banon à la Feuille 78Beaufort d’Estive 80Bega brown wax 58Bleu d’Auvergne 79Bleu de Gex 79Blue Brie 67Blue Castello 67Bocconcini 62Bonchester 74Bonde en gatine 78Boulette d’Avesnes 78Boursin 63Brebis Pyrénées 81Brie 69Brie de Meaux 77Camembert de Normandie 76Camembert factory-made 69Cashel Blue 75Cheshire 73Coeur Poitevin 77Cottage Cheese 63
creamed 63Crayeux de Roncq 77Cream Cheese 62Crottin 65Crottin de chavignol 78Danish Blue 67Deep Blue 67Dolcelatte 66Double Gloucester 73Ducketts Caerphilly 75Edam 60Emlett 74Emmental 80
Australian Emmental 61Epicure 58Esrom 61Farmers Union vintage 58
Fetta 63Fiore sardo 64Fleur du Maquis 77Fontina 59Fourme d’Ambert 79Fresh goat curd 65Fresh goat pyramid 65Gabriel 73Garrotxa 83Gippsland blue 66Gorgonzola 66Gouda 60Grana padano 70Gruyère 70Haloumi 64Havarti 60Iberico 83Idiazábal 82Jarlsberg 61Jindi triple cream 69Kaseri 61Kashkaval 60Keen’s cheddar 72Kefalotyri 64Kervella 64King Island Admiralty 66King Island Bass Strait 67King Island black wax 58King Island Surprise
Bay 58Kirkham’s Lancashire 72Langres 76Leyden 60Limburger 68Livarot 78Llanglofflan 75Maasdam 60Mahón 83Majorero 83Manchego 65, 82Mariolles 76Mascarpone 63Milleens 74Mimolette Vieille 71Montgomery’s cheddar 72Mozzarella 62
smoked 62Mrs Seater’s Orkney 75Mungabareena washed
rind 68Munster 77Neufchâtel 63Ossai Iraty 64Parmesan, grated 70Pecorino Romano 71Pecorino Vieille 71Picos Blue 83Port Salut 69Provolone 62Pyengana cloth cheddar 58Quark 63Raclette 59Red Leicester 59Reggiano Parmigiano 75Ricotta 63
baked 63sheep’s-milk 65
Roncal 82Roquefort 79Sage Derby 59Saint-Marcellin 78Saint Nectaire 76Salers (cantal) 81Shadows of Blue 67Sheep’s milk blue 65Single Gloucester 73South Cape vintage 59Spenwood 73Stilton 66
Index
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379
Stracchino, matured 62Taleggio 69Tarrawingee washed
rind 68Teifi 72Tetilla 82Tilsit 61Tomme 78Tomme de Savoie 81Top Paddock washed
rind 68Top Paddock wine
washed 68Vacherin Mont d’Or 76Watsonia 58Wensleydale 59Wigmore 74Yuulong lavender 65
Cheesefruit juice 375Cherry, varieties 147
glacé 35Cherry tomato 119Chervil 12Chestnut purée 35Chestnut mushroom 123Chicken 308ffChickpea 126
flour 175Chicory 87, 99Chilli 117
Anaheim 117Arbol 368Bird’s eye 116Cascabel 368Cayenne 117Chipotle 368Green Thai 116Guajillo 368Habanero 117Jalapeño 117New Mexico 368oil 359pasilla 368paste, with soya bean
oil 359pepper 17pickle 367Poblano 116Pulla 368sauce 38Serrano 116
Chilliwack raspberry 144Chinese bacon 291Chinese bean 107Chinese black mushroom 121Chinese broccoli 115Chinese cabbage 109Chinese celery 365Chinese chard 115Chinese fish balls 249Chinese Five Spice 18Chinese gooseberry 161Chinese kale 115Chinese parsley 8Chinese truffles potato 92Chinese wheat noodles
(Ho fen) 186Chives 13
flowering 364Chlorophyll (liquid) 31Chocolate
cooking 28flakes 34food drink 352Mexican-style 369sprinkles 33white, chips 34
Chocolate-pudding fruit 153Chorizo, Spanish sausage 301
hot 297small 296
Choy sum 115baby 115
Chrysanthemum greens 114Chuck steak, diced
& rolled 279Cider vinegar 43Cilantro 8Cinnamon 17Citric acid 33Citrus peel 161Clam 236, 249Clementine 136Clobassi 295Clotted cream 53Cloud ear 360Clove 17Cochineal 29Cockle 233, 237Cocktail onion 40Cocoa 352Coconut
desiccated 34flakes, toasted 34milk 360
Coffee 350-352Coliban potato 91Colombian green beans
coffee 348Colonel Yate apple 130Comice pear 134Common raspberry 144Conchiglie rigate pasta 182Conchigliette piccole
pasta 183Conchiglioni rigati pasta 182Condensed milk 52Conference pear 134Conpoy 247Copha 49Coral trout 223Corallini pasta 183Corella pear 133Coriander 8
dried 17Corn 106
baby 106Indian 106sweet 106
Cornflakes 171Cornflour
blue 369white 170yellow 369
Corn meal 170Corn relish 41Corn salad 86Cornstarch 170Corn syrup 28Cos lettuce 89Courgette 100Couscous 173
Israeli 173Lebanese 173Moroccan 173
Cox’s Orange Pippin apple 131
Crab apple 131Crackling 286Cranberry 144
sauce 38Cranberry bean 127Cream
clotted 53Crême fraîche 53double 53extra thick single 53fresh single 53
soured 53Cream of tartar 32Creamed vegetable oil 48Crème fraîche 53Crocodile 335Crystallized angelica 35Crystallized rose petals 34Crystallized violet 33Csabai 303Cucumber 100Cumin 17
black 16Cumquat 137Curly endive 86Currant 160Curry leaf 18Curry plant 10Curry powder 18Custard apple 155Custard powder 33Cuttlefish 243, 251
Daikon 98Dan-ben Hannah Israeli
grape 159Dashi 358Date, varieties 146
dried, red 361Debriciner sausage 299Decaffeinated green
coffee beans 351Deep sea lobster 233Delaware potato 90Demerara sugar 26Désirée potato 90Dextrose 32Dhelakat tea 354Dijon mustard 36Dill 12
pickle 42seed 18
Director peach 146Ditali pasta 181Dragees, silver 34DRIED FRUIT 160–161
apple 160apricot 160banana 160blueberry 161cherry 161citrus peel 161cranberry 160currant 160date 160
Californian Medjool 146red, dried 361
fig 161ginger 161kiwi fruit 161mango 160mixed fruit 160muscatel 160papaya 161peach 161pear 161pineapple 162plum 162prune 162
Dried red date 361Dried sea vegetable 362Dripping 49Dublin Bay prawn 236Duck 322ff
egg, fresh 54egg, preserved 54
Dukkah 18Durian 149Durum semolina flour 172Dutch rock candy 27
Earl Grey tea 353Early Laxton Brogdale
plum 147Ears, pig’s and calf’s 282Eastern rock lobster 239Egg 54ffEggplant 118
Thai apple 118Egyptian brown bean 127Elder 15Elicoidali pasta 18Elsanta strawberry 144Emperor fish 227Empire apple 133Emu 338Endive
curly 86English spinach 86
baby 87Enokitake mushroom 122Epazote 369Eschalot 105Espresso grind coffee 350Estima potato 92Evaporated milk 52Extrawurst 298
Fagioli della nonna 127Fagottini pasta 184Farfalle pasta 180Farfalline pasta 180Farfalloni pasta 180Fat back 286Fava 107Fedelini pasta 176Fedelini tagliati 176Fennel 8
bulb 99seed 18
Fenugreek 18Fettuccelle pasta 176Fettuccine
rainforest, herb 373Feves 126Fig 153Field pea 127Filini pasta 183Fillet steak 275Filter grind coffee 350Fines herbes 11Firmgold apple 132FISH 191–251
Albacore 231Anchovy fillet 248Angler fish 201Arbroath smokies 245Bacalao 243Barbounia 228Barramundi 220
baby 220cutlet 220
Bass 199Black bream 196Black jewfish 218Blue mackerel 224Blue warehou 230Blue-eye cod 211Bombay duck 250Bonito 231
dried flakes 250Bream 210
fillet 210Brill 192Carp 209Catfish 209Coalfish 209Cod 198
blue, smoked NZ 247salt 244
Coley, fillet 209Coral trout 223Conger pike dried maw 251Dab 208Daurade 197Dog fish 208Eel 203
conger 202smoked 247
Emperor 229red 229
Fish balls, Chinese 249Flathead 213Flounder 208Garfish 215
fillet 215Gemfish 215
fillet 215Gilthead 197Goldband snapper 230Golden perch 225Great trevally 226Greenback flounder 228Grey mullet 197Gurnard 196Gurnet 196Haddock 201
dyed, smoked 202Finnan 202natural smoked 202smoked 246
Hake 199Halibut 194, 195
smoked 203Herring 197
Bismark 244fillet of smoked 245Rollmop 249sweet cured Orkney 244
Huss 208John Dory 217
fillet 217Kamaboko 248Kipper 247
fillet 248Lemon sole 193Ling 230Luderick 225Mackerel 197
canned 248smoked 246
Maori cod 218Monk fish 201Mullet, Pacific 221Northern garfish 215Ocean perch 221
fillet 221Pacific bonito 231Parrot fish 227Pearl perch 225Pike 206Pilchard 216
fillet 216Plaice 192Pollack 209
dried 251Ray 224Red emperor 229Red fish 214
fillet 214Red mullet 196Red rock cod 228Red snapper 231River garfish 215Rock salmon 208ROE
black lumpfish 249red lumpfish 249salted salmon 249
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Copyright © JB Fairfax Press Pty Limited and Atlas International Limited, 1998.
This book is a revised and extended edition of Australasian Ingredients, 1997.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form, or by any means,
electronic or otherwise, without prior permission of the publishers.
Concept: Peter Mirams
Editor: Judy Sarris
Art Director: David Leigh
Text: Loukie Werle, Jill Cox
Copy Editors: Peter Wilton, Lynda Wilton, Jane Rich
Ingredients sourced and styled for photography: Judy Sarris, David Leigh, Stella Murphy
Marketing Director: Stephen Balme
Production Director: Anna Maguire
Traffic Manager: Meredith Johnston
© for this edition h.f.ullmann publishing GmbH
Cover design: Yuko Ikuta (Far Inc.)
Food styling: Judy Sarris
Photography: Paul Gosney
Inside front and inside back cover:
Illustrations: Junko Kariya
Design: Yuko Ikuta (Far Inc.)
Overall responsibility for production: h.f.ullmann publishing GmbH, Potsdam, Germany
Printed in China
ISBN 978-3-8480-0018-0
10 9 8 7 6 5 4 3 2 1
X IX VIII VII VI V IV III II I
www.ullmann-publishing.com
002 - 002_Ingredients_GB 17.01.2012 17:37 Uhr Seite 2 (Schwarz/Process Black Auszug)
This excerpt by h.f.ullmann publishing is not for sale. All rights reserved. The use of text or images in whole or in part, as well as their reproduction, translation, or implementation in electronic systems without the written consent of the publisher is a copyright violation and liable to prosecution. © h.f.ullmann publishing, Potsdam (2016) You can find this book and our complete list on www.ullmannmedien.com.