Ymgais yr awdur i olrhain taith y cig sydd ar gael yn ei dŷ bwyta. Mae'r gyfrol hon yn dilyn taith Simon Wright i fyd anghyfarwydd iddo - fel ffermwr. Treuliodd fisoedd yn magu anifeiliaid ar ei dyddyn yn nyffryn Tywi, gyda'r bwriad o weini'r cynnyrch yn ei dŷ bwyta a rhannu ei ryseitiau. -- Cyngor Llyfrau Cymru
The analysis of gene expression profile data from DNA micorarray studies are discussed in this book. It provides a review of available methods and presents it in a manner that is intelligible to biologists. It offers an understanding of the design and analysis of experiments utilizing microarrays to benefit scientists. It includes an Appendix tutorial on the use of BRB-ArrayTools and step by step analyses of several major datasets using this software which is available from the National Cancer Institute.
An explosive expose of the culinary brotherhood of Britain. From Marco Pierre White and Gordon Ramsay to Heston Blumenthal, Shaun Hill and Marcus Wareing, Tough Cookies blows the lid on the revolution in British cooking. 'The whole thing was a shit-fight. If they'd filmed it, it would be an Oscar nominee' Gordon Ramsay. Think of great cooking and you must think of France - the classic dishes, techniques and structure of kitchens are all derived from across the channel. British food was never renowned for its flair and inventiveness, until the 1980s when Marco Pierre White led an extraordinary revolution in British cuisine. Passionate and unpredictable, he inspired many of the top chefs in Britain today. In this insightful book, Simon Wright exposes the revolution for what it was and shows how the passionate idealism of the early years has been compromised. He takes us inside the kitchen to the brotherhood of chefs and tells the very distinct tales of Gordon Ramsay, Heston Blumenthal, Shaun Hill and Marcus Wareing - four men who have risen through the vicious climate of the kitchen to make a special mark. Theirs is an elite band, tough to join, and these are the stories of how they qualified for membership. In terms of their impact on British eating out, their achievements in the kitchen and their status among fellow chefs, they have dominated the last fifteen years. From Michelin stars and the AA Restaurant Guide to haute cuisine and bacon and egg ice cream, nothing will ever be quite the same again on the British restaurant scene. Wright captures the magic, sweat and imagination of these exceptional characters in the kitchen.
The world of the paranormal is all around; most people don't want to deal with such things, that's when they call in Peter Woodrow for Paranormal help. Pete's trip to the west coast sound's like a good vacation, but he's there to uncover a secret, hidden by the people of the town for over one hundred years, through his investigation he discovers a truth much closer to home.
Auckland's famous The French Cafe is the most awarded and honoured restaurant in New Zealand, a place where successive chefs have stamped their creative mark and thrilled diners for over 25 years. Under owners Simon Wright and Creghan Molloy Wright it has developed a peerless reputation as a restaurant of exquisite standards, so popular that tables have to be booked weeks in advance. In The French CafE Cookbook, this remarkable husband and wife team share the secrets of their passion, with 80 outstanding recipes, stunning photography by Charlie Smith, and illuminating tales of the blood, sweat, tears and love that go into running a restaurant at the top of its game.
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