This cookbook shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, from the well-known potato, squash and apple, to the exotic loquat, cardoon and loofah. Photographs are paired with detailed descriptions and over 200 recipes.
This is a comprehensive guide to the fruits of the world, with identification to varieties presented in full-colour. Guidelines are given for preparing, preserving and cooking fruit, and over 100 recipes are included.
Fall in love with food in one of the world's most spectacular cities with this exciting new series from the AA. Discover the best restaurants, cafes, markets and specialist food stores, and taste your way through Paris area by area. With expertise on Parisian cuisine from Kate Whiteman, and 40 authentic, local recipes you are guaranteed to taste the delights of Paris. Get advice on the dishes not miss when you visit, find out where the locals shop and follow recipes to recreate the experience at home. The city is divided into culinary areas, each of which has a story to tell. Special features about chocolate, Parisian markets, the vineyard at Monmartre, and the famous Ritz-Escoffier cookery school focus on some of the city's gastronomic highlights.
Founded in 1889 on the Strand in London's West End. The Savoy is one of the world's most famous hotels. As the place where Monet painted the Thames from his hotel window, where Escoffier concocted Peches Nellie Melba and Lobster Thermidor, and the first British dry Martini was stirred, The Savoy has a world-wide reputation to uphold. And this it does magnificently, pampering its guests in legendary style and luxury. The food at The Savoy is second to none, and it is the domain of Anton Edelmann, Maitre Chef des Cuisines at the hotel for more than two decades. In this lavish volume, he blends his passion for cooking with his equally intense passion for The Savoy. In recipes and photographs, The Savoy Cookbook traces a typical day at the hotel -- breakfast, lunch, afternoon tea, dinner, and beyond. A hundred recipes include both classic Savoy dishes and modern favorites, including Caviar and Scrambled Eggs with Brioche, Young Pork on Portobello Polenta with Glazed Spring Onions, and Scallop Ravioli in Saffron Broth. The dessert tray is laden with delights, while afternoon tea features exquisite sandwiches, scones, and cakes. All are clearly presented with a sensitivity to the needs of the home cook. The introductions to each chapter evoke the special ambience of The Savoy at each time of day, and feature pages explore the many facets of the hotel, from the celebrity guests who have stayed and dined there to the design of the Art Deco interior and adjoining Savoy Theatre. Complementing the text are stylish and atmospheric images by photographer Jean Cazals as well as rare pictures from The Savoy archive. Marrying the workings of a great hotel with the culinary brilliance of a top chef, this splendid book allows you to bring the magic of The Savoy into your own home. Book jacket.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.