Publisher's Synopsis
Can ground almonds be used to thicken soups and stews? Are beetroot leaves adible? Is there such a thing as a low-fat Christmas pudding? Can herbs be frozen? What is the difference between granita and sorbet, or a mousse and a fool? Are Jerusalem artichokes related to globe artichokes? What are 'ladies' fingers'? Which type of vinegar is best for pickles? What's the best way to tackle the flesh of a pomegranate? Find the answers to all these questions - and many more - inside this reference.
