Poaching:20 New Ways With a Traditional Skill Light and Healthy Eating With a Difference a Delicious Classic Cooking Technique That Traps the Full Flavor of Food

Poaching is a simple and gentle technique which preserves the flavour, colour and texture of the food. This book features 20 mouthwatering recipes that are low in fat and quick to cook, including classic dishes such as eggs Benedict, quenelles of sole and poached pears.Jones, Bridget is the author of 'Poaching:20 New Ways With a Traditional Skill Light and Healthy Eating With a Difference a Delicious Classic Cooking Technique That Traps the Full Flavor of Food', published 2007 under ISBN 9780754817437 and ISBN 0754817431.