How to Make Perfect Panini
Autor Catherine Atkinson, Elizabeth Atkinsonen Limba Engleză Paperback – 4 iun 2015
Whether you want a quick snack, a heartier meal or a dessert there are panini for every occasion.
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Specificații
ISBN-13: 9781845285777
ISBN-10: 1845285778
Pagini: 192
Dimensiuni: 200 x 133 x 13 mm
Greutate: 0.15 kg
Editura: Little Brown
Colecția Robinson
Locul publicării:London, United Kingdom
ISBN-10: 1845285778
Pagini: 192
Dimensiuni: 200 x 133 x 13 mm
Greutate: 0.15 kg
Editura: Little Brown
Colecția Robinson
Locul publicării:London, United Kingdom
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Recenzii
In just a few minutes a panini press turns a humble sandwich into a mouth-watering treat of crisp, toasted bread and a hot, flavoursome filling.
In this book you will find all manner of classic and contemporary panini, from the simplest melted cheese to more sophisticated multi-layered versions. As well as many recipes with an Italian influence, others take ideas and ingredients from around the globe.
· Ten minutes to make something to eat? Turn to the chapter on quick and simple panini to make the most of fridge and store cupboard ingredients such as cheeses or sliced meats in an Italian grilled cheese panini, tuna mayo melts or a classic croque monsieur.
· More time on your hands? Take a look at the chapter on hearty lunches, substantial snacks and suppers which includes hot steak and Stilton sandwich, fresh crab panini with tartare mayonnaise, and chicken saltimbocca.
· For those with a sweet tooth, there’s a selection of dessert recipes such as hot chocolate panini, raspberry mallow brioche, and cinnamon apple French toast.
All the panini in this book can be made with supermarket or bakery bread, but you could make your own from the beautiful bread chapter, such as focaccia, ciabatta or flatbread.
There are also plenty of ideas for enhancing your panini with flavoured mayonnaises, sauces, chutneys and salsas. Quick, delicious food, hot from the press!
In this book you will find all manner of classic and contemporary panini, from the simplest melted cheese to more sophisticated multi-layered versions. As well as many recipes with an Italian influence, others take ideas and ingredients from around the globe.
· Ten minutes to make something to eat? Turn to the chapter on quick and simple panini to make the most of fridge and store cupboard ingredients such as cheeses or sliced meats in an Italian grilled cheese panini, tuna mayo melts or a classic croque monsieur.
· More time on your hands? Take a look at the chapter on hearty lunches, substantial snacks and suppers which includes hot steak and Stilton sandwich, fresh crab panini with tartare mayonnaise, and chicken saltimbocca.
· For those with a sweet tooth, there’s a selection of dessert recipes such as hot chocolate panini, raspberry mallow brioche, and cinnamon apple French toast.
All the panini in this book can be made with supermarket or bakery bread, but you could make your own from the beautiful bread chapter, such as focaccia, ciabatta or flatbread.
There are also plenty of ideas for enhancing your panini with flavoured mayonnaises, sauces, chutneys and salsas. Quick, delicious food, hot from the press!