Bøger af Ilona Mills

Imagine: you buy products of the highest quality and get down to business seriously but you cannot master something special (for example, French Cassoulet). You serve up the result of several hourly attempts with the thought that you will never again even read such a complicated recipe.But after all, in fact, what is difficult here? Just braised beans and baked duck thighs with pork sausages. But for some reason, the beans never boil soft, and the duck looks more like a sole... And this all is because the basics of are missed: the beans were not soaked overnight, and the bird was not fried in a hot frying pan (to preserve juiciness).Here I've collected the fundamental rules of cookery which helped me to start cooking tasty delicacies in former times. I hope that with them some day you will be able to cook even lobster in ginger sauce.