The BIG Metric Ninja Foodi Cookbook: Over 100 recipes using European measurements

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Modern Cookery for Private Families was published in 1845, when Eliza was 46, and stayed in print for over 50 years. My other favorite move with salads is to add even more richness in the form of a poached or slow-cooked egg. I paid extra for the colour version of this book, but the pictures are not only not colour, but they are just unrecognisable blotches!

No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins.As a young budget traveller many moons ago, my idea of Scandinavian dishes used to be cheap newsagents hotdogs, the ones that pirouette in their own swill for hours before being decanted into a sweet, bleached bun and lathered with sauce from a hand pump. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Yes, Google exists, but when you’re deep into a recipe and juggling several pans at once it can be a real faff to discern which citation-thirsty suggestion will actually work in practice.The fact everything is in grams and kgs and ml and litres is a godsend also, because other books are in ounces and cups and old measurements, just made and makes the process easier and a delight to actually cook items using this device and this book for clear clarity on how to do it right. It is made in the same way as you would make zabaglione, only without the marsala – whisking eggs and sugar over hot water until thick and creamy. Pre-war cookery books,” she says, “must not be thought obsolete: their recipes, even when modified, offer incomparably better results than the frightening suggestions devised to suit the times by the misplaced ingenuity of the Ministry of Food. I also fondly remember Madam Rigot’s Burgundian Potatoes, a dish of potatoes slowly simmered in milk until it was thick and creamy. She had some sound ideas that stood me in good stead in those days – using cider in cooking instead of wine for example – and I still stick a skewer through baked potatoes so that they will cook more quickly.