Versatile, the potato can be exotic, elegant plain or traditional. It marries perfectly with any number of herbs and spices, and its nutritional qualities have at last been acknowledged. This book gives recipes from all over the world, versions of all the cooking methods and numerous unexpected variations on the themes. The book features appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, breads and drinks. This is an anthology ranging from time-honoured and nursery favourites to more esoteric, positively surprising foreign concoctions from such far-flung corners as the Lebanon, Tunisia, Thailand and Peru. Some of the recipes come directly from famous recipes, others are adaptions of ones by such masters as Elizabeth David, Jane Grigson and the Roux brothers.
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