Food Worth Making is an eclectic collection of recipes from home and abroad, solidly presented in a linen-bound hardcover. 240 pages of recipes including Portuguese custard tarts (not unlike those from Belem Confitaria in Lisbon); North African chicken with cinnamon and cumin from a street vendor in Fez; a Massaman curry of beef cheeks so rich and unugent it will change your mind about offal forever. Find out how to make salt cod and what to do with it; Kung Pao chicken from a friend in Szechuan; crumbed sweetbreads with parsley and fennel; and a recipe for gingerbread from the author's own grandmother.
Cookery / food and drink
Hardback
Sam Mannering, Daniela Aebli
240 pages
H: 285mm W: 205mm
Weight: 1200 grams