Simply Antony
Every cook wants to be able to produce good- looking, delicious dishes – without any hassle or hold-ups. Simply Antony proves that the way to culinary success is a return to the cookery basics.Aspiring chefs will be heartened to learn just how easy it is to create a perfect Potato Dauphinoise or a beautiful Beef Bourguignon. In his own inimitable style, Antony takes us through the basics of good cooking, food group by food group, providing helpful hints for making the most of each. It’s a complete cookery course in its own right, covering the following categories:•Dairy•Seafood•Meat•Pasta, noodles and rice•Fruit and vegetables•Bread
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Published by Collins
An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk
First published in 1998 by HarperCollinsPublishers
Text © Antony Worrall Thompson 1998
Photographs © HarperCollinsPublishers 1998 CFN logo © Carlton Food Network 1998
Based on the âSimply Antonyâ series © Carlton Food Network 1998
A catalogue record for this book is available from the British Library.
Antony Worrall Thompson asserts the moral right to be identified as the author of this work.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
For HarperCollinsPublishers
Commissioning Editor: Barbara Dixon
Editor: Becky Humphreys
Proof-readers: Fiona Screen, Terry Moore
Photographer: Sian Irvine
Photographerâs Assistants: Jake Curtis and Sara Epstein
Food Stylist: Jane Stevenson
Stylistâs Assistant: Lizzy Harris
Photographs of Antony Worrall Thompson: Mike Lawn
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
Source ISBN: 9780004140407
Ebook Edition © DECEMBER 2014 ISBN: 9780008108557
Version: 2015-01-14
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In short, the Carlton Food Network has an exciting mix of ingredients which will appeal to all tastebuds!
Tune into Carlton Food Network, TVâs tastiest channel for recipes to make your mouth water.
CONTENTS
This book is about really simple cookery. In each chapter I take a well-known food such as chicken, bread or fruit, and take you through a brief introduction to the food, its different varieties, and basic preparation. I then look at really simple cooking methods, so if youâve ever wanted to know how to make perfect roast potatoes or even a good boiled egg, I will tell you how. Once Iâm sure you feel confident with the basics, Iâll go on to tell you how to use these simple techniques in some of my favourite recipes. Some are very straightforward, such as Welsh Rarebit (here), others a little trickier, but I take you through them step-by-step, so success is guaranteed.
The secrets of successful cooking:
1 Get the basics right first. A well-made cheese omelette is much more satisfying to eat than a complicated dish, that has caused you heart-ache to produce. Lots of people claim that they never enjoy meals they have cooked themselves, and this is often because they have slaved over a hot stove, and have worried themselves half to death. It is so much better to prepare something simple, and to spend time enjoying it (and enjoying your guests, if entertaining), than fussing in the kitchen. Once you have mastered a few basic dishes, by all means, move onto something a little more time consuming and complex. But I suggest you donât try anything new when you have guests over. Sodâs Law dictates that it is bound to go horribly wrong (possibly induced by a glass of wine or two during preparation!).
2 Buy the best quality ingredients you can. Using fresh, good quality ingredients will ensure a good flavour. A simple salad, using the freshest ingredients, for example, is very easy, and absolutely delicious. Quite simply, if you canât find or afford the best quality ingredients that the recipe calls for, try another recipe for now. For example. I list jumbo prawns in the ingredients list for Stir-fry cellophane noodle with prawns. Using small prawns would result in a rather insubstantial dish, and would waste the money spent on the other ingredients.
