This is your guide to the global kitchen. A collection of handy hints, a dictionary of weird and wonderful foodstuffs, and a reference book, all in one.
In 'The Kitchen Hand' Anthony Telford answers culinary conundrums and explains those hard-to-find ingredients in your overseas cookbooks. He tells you what to do with leftover egg-whites, what OO flour is, and how to tell the difference between thickened cream, double cream and pure cream. He gives tips and advice, showing how easy it is to make your own creme fraiche and the perfect pork crackling.
What's more, 'The Kitchen Hand' contains every measurement and conversion table you'll ever need, lists of equivalent weights and quantities, alternatives for allergy sufferers and rescue remedies for kitchen disasters. It is the ultimate compendium of kitchen wisdom.
