
The Produce Chef
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Matt Clark
Format: Hardback
Number of Pages: 192
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites. Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
Author: Matt Clark
Format: Hardback
Number of Pages: 192
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites. Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Matt Clark
Format: Hardback
Number of Pages: 192
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites. Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.
Author: Matt Clark
Format: Hardback
Number of Pages: 192
How do you cook a crocodile? Lemon myrtle is the new black pepper - but how do you use it? From crabs to kangaroos, the recipes in this book are delicious, modern versions of old and new favourites. Nearly 20 sauces, chutneys and marinades are included, from Pepper Berry Vinaigrette to a stunning tandoori marinade and a great basic BBQ marinade. Matt includes drinks and a stunning range of desserts including the good old Anzac biscuit and Lamington as well as a fabulous macadamia nut and white chocolate Malibu cake.

The Produce Chef