ingredients...glen moy rubus idaeus an early, Þrm-textured raspberry with a full ßavour....

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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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001-049 21.03.2005 16:20 Uhr Seite 7

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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15

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.


050-083 21.03.2005 17:21 Uhr Seite 51

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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63

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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180

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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311

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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001-049 22.03.2005 12:23 Uhr Seite 1

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

378–384 _Ingredients_GB 23.03.2005 17:56 Uhr Seite 379 (Schwarz/Process Black Auszug)

001-049 22.03.2005 12:23 Uhr Seite 2

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

[email protected]


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.

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ingredients...glen moy rubus idaeus an early, Þrm-textured raspberry with a full ßavour....

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