Rhodes delves into the riches of the British culinary tradition - particularly that of savouries - to create a collection of new recipes that combine today's preferred flavours with the best from the past. He takes the reader through each course, from soups and appetisers to cakes and biscuits.
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For chef Gary Rhodes, good food is the perfect way to bring family and friends together. Here, he has created more than 140 recipes that will do just that. Guiding the cook through each course, he offers modern British dishes like Smoky Lentil Soup, Celery with Apples and Walnuts, and Glazed Honey and Lemon Roasted Chicken. To finish, there are delectable sweets, such as Hot Chocolate Soufþé with Chocolate Sauce and Fresh Cream Tea Custards. With the emphasis on matching courses and balancing the depth of þavors, Rhodes shows us how to mix and match dishes to create the perfect menu, from a simple supper to an elegant dinner party.About the Author:
Rhodes is head chef at The Greenhouse restaurant in London. He divides his time between New York City and London.
Jennifer Joyce writes for "Elle Decor" and the "Weekend Telegraph," She also teaches at London's Books for Cooks and the Divertimenti Cookery School, and has hosted two television series related to food. Sian Irvine is a photographer whose work has appeared in the cookbooks "Mozzarella: Fresh Recipes from Leading Chefs," "Mushrooms: Mushroom Recipes by Leading Chefs from Around the Globe," "New British Classics," and "Olive Oil: Fresh Recipes from Leading Chefs,"
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Descripción BBC Pubns, 2003. Hardcover. Estado de conservación: New. Nº de ref. de la librería DADAX0563551801
Descripción BBC Pubns, 2003. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0563551801
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97805635518051.0