Master it: How to cook today. Rory O'Connell. Кулинария. . Читать онлайн. Литмир. LITMIR.BIZ

The right of Rory O’Connell to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988

A catalogue record for this book is available from the British Library

Excerpt from The Oxford Companion to Food by Alan Davidson (2006) quoted by kind permission of Oxford University Press.

ISBN 978-0-00-744728-2

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This is a work of fiction. Names, characters, places, and incidents either are the products of the author’s imagination or are used fictitiously. Any resemblance to actual events, locales, organizations, or persons, living or dead, is entirely coincidental and beyond the intent of either the author or the publisher.

Ebook Edition © MAY 2013 ISBN: 9780007468799

Version 2015-02-16

Rory O’Connell is a teacher at, and co-founder of, the Ballymaloe Cookery School in East Cork. He has cooked in some of the world’s best kitchens, with some of the biggest names in food, and has taught many of the rising stars of the next generation of chefs. With over thirty years’ experience cooking and teaching, he is uniquely equipped to share his expertise and knowledge.

This book is dedicated to the memory of my mother Elizabeth O’Connell, and to my sisters Darina, Blanaid and Elizabeth, and my brothers William, David, Aidan, Tom and Richard

Contents

Author biography

Dedication

Introduction

Shop well – eat well

Getting started – get organised

Kit

Essentials

Chicken and other broths

Vegetable soups

Savoury tarts

Salads and dressings