Table of Contents

INTRODUCTION; CLASSIC DRESSINGS: Hollandaise; Cream Sauce; Mayonnaise and aioli; Vinaigrette; Pesto and pistou; FISH AND MEAT: Hot smoking fish and vegetables; Slow-cooked meats; Brining meats; VEGETARIAN: Polenta; Risotto; Creamy mashed potato; Batters and fritters; SWEETS: Meringue pies; Jelly; Parfait; Poached fruit and fruit syrups; Creme brulee and custard pots; The beauty of pavlova; Cheesecake; GLOSSARY; SHOPPING GUIDE; INDEX