Poaching is a simple technique favoured by chefs as there is little loss of nutrients and no added fat; it also enhances the flavour, colour and texture of the ingredients.
This book offers fabulous recipes ranging from snacks and appetizers, such as Steamed Thai Eggs with Prawn, to main meals that include Provencal Aioli with Salt Cod, and Poached Carp with Caraway Seeds. There are also tempting desserts such as Pears in Maple and Yogurt Sauce.
This book shows that poaching goes way beyond the breakfast egg, and that with a little creativity there are unlimited possibilities in the kitchen for poaching food and creating delicious, healthy dishes.
