Formulas for Flavour: How to cook restaurant dishes at home - Tapa blanda

Formulas for Flavour is a carefully conceived introduction to innovative restaurant-style cooking. John Campbell has done the thinking so you don't have to. The delicious starters, main courses and desserts are all photographed step-by-step, making them very easy to follow whatever your level of cooking experience. John gives specific instructions on which components of the dish can be prepared in advance, minimising the work required on the day of your dinner party. He also supplies all you need to know about purchasing quality ingredients. Whether you work in a restaurant kitchen or merely have fantasized about owning a restaurant one day, this book will be a major contribution to expanding your culinary prowess.

John Campbell is executive chef at The Vineyard at Stockcross. Since joining in January 2002, John has already achieved a huge feat; the five-star hotel has four rosettes for food and 7/10 in The Good Food Guide. Sam Bailey is an expert portrait, travel and food photographer who works regularly with chefs on the leading trade magazine Caterer and Hotelkeeper. His pictures have appeared in magazines including Country Living and The Radio Times as well as for The Independent, The Daily Telegraph and The Observer.