Master Chefs - Tapa dura

A lavishly illustrated cookbook from 15 of today’s top celebrity chefs. It features 17 stunning menus styled from modern British, fusion and new Italian, to Mediterranean, Bistro and Indian cuisines.

Featuring recipes from 15 of today’s top celebrity chefs, Top Chefs is a must in any kitchen. Chefs featured are:
· Gary Rhodes
· James Martin
· Tony Tobin
· Cyrus Todiwallah
· Ross Burden
· Ken Hom
· Antony Worrall Thompson
· Nick Nairn
· Alistair Little
· Paul and Jeanne Rankin
· Franco Taruschio
· Anton Edelmann
· Paul Heathcote
· Peter Gordon

Each chef contributes at least one four- or five-course menu with wine suggestions, and the recipes are accompanied by stunning colour photographs.
The recipes themselves reflect the diversity of their creators – for example, James Martin combines, in his menu, a starter of yorkshire pudding and onion gravy with a meat course of French-inspired chicken breast with ceps and jerusalem artichokes. Fusion flavours are favoured by Ross Burden and Ken Hom, while the menus of Alastair Little and Franco Taruschio reflect the Mediterranean and Italian influences in their cooking.
With such a stunning line up, there’s a dish to suit everyone’s taste.

A LAVISHLY ILLUSTRATED COOKBOOK FROM 14 OF TODAY'S TOP CELEBRITY CHEFS. IT FEATURES 17 STUNNING MENUS STYLED FORM MODERN BRITISH, FUSION AND NEW ITALIAN, TO MEDITERRANEAN AND INDIAN CUISINES

Featuring recipes from 14 of today's top celebrity chefs, 'Top Chefs' is a must in any kitchen. Chefs featured are:
· Gary Rhodes
· James Martin
· Tony Tobin
· Cyrus Todiwallah
· Ross Burden
· Ken Hom
· Antony Worrall Thompson
· Nick Nairn
· Alistair Little
· Paul and Jean Rankin
· Franco Tarushio
· Anton Edelmann
· Paul Heathcote

Each chef contributes at least one four-or-five-course menu with wine suggestions, and recipes are accompanied by stunning colour photographs.

The recipes themselves reflect the diversity of their creators – for example, James Martin combines, in his menu, a starter of yorkshire pudding and onion gravy with a meat course of French-inspired chicken breast with ceps and jerusalem artichokes. Fusion flavours are favoured by Ross Burden and Ken Hom, while the menus of Alastair Little and Franco Taruschio reflect the Mediterranean and Italian influences in their cooking

With such a stunning line up, there's a dish to suit everyone's taste.