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Author: Pierre Koffmann
Publisher: Jacqui Small
ISBN: 1911127063
Category : Cooking
Languages : en
Pages : 288
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Book Description
Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016 Finalist 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017 Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season. There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that’s best in the French culinary tradition.
Author: Pierre Koffmann
Publisher: Jacqui Small
ISBN: 1911127063
Category : Cooking
Languages : en
Pages : 288
Get Book Here
Book Description
Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016 Finalist 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017 Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season. There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that’s best in the French culinary tradition.
Author: PIERRE. KOFFMANN
Publisher:
ISBN: 9781783256419
Category :
Languages : en
Pages : 0
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Book Description
Author: Great British Chefs
Publisher: Great British Chefs
ISBN:
Category : Cooking
Languages : en
Pages : 10
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Book Description
The debut cookbook from Great British Chefs contains 120 recipes from 60 of the best chefs cooking in the UK today. Every single one of the fully illustrated recipes in Great British Chefs is a testament to just how incredible the UK's food scene has become. From simple weeknight dinners to more complex courses for dinner parties, this book provides a wealth of inspiration for keen home cooks. Through each dish we chart the evolution of the UK's food culture, from the culinary masters that started it all and those championing modern British cooking, to the international cuisines we've fallen in love with and the next generation of exciting new talent. While the recipes in this book may come straight from the minds of top chefs, we've ensured that they're all suited to the home kitchen, perfect for ambitious cooks looking to impress. The chefs featured in the book are: Britain's Culinary Masters: Pierre Koffmann, Mark Dodson, Shaun Hill, Paul Heathcote, Marcus Wareing, Nathan Outlaw, Simon Rogan, Michael Wignall, Michael Caines, Sat Bains Flavours of Europe: Pascal Aussignac, Eric Chavot, Daniel Galmiche, Chris & Jeff Galvin, Francesco Mazzei, Theo Randall, Luke Holder, José Pizarro, Agnar Sverrisson Flavours of the World: Alfred Prasad, Vivek Singh, Peter Joseph, Andrew Wong, Robert Ortiz, Hideki Hiwatashi, Peter Gordon, Anna Hansen, Graham Hornigold, Marcello Tully, Scott Hallsworth Classic British & Pub Food: Jeremy Lee, Richard Corrigan, Robert Thompson, Geoffrey Smeddle, Frances Atkins, Galton Blackiston, Josh Eggleton, James Mackenzie, Emily Watkins, Dominic Chapman Modern British: Tom Aikens, Alyn Williams, Adam Byatt, William Drabble, Adam Gray, Martin Wishart, Paul Ainsworth, Simon Hulstone, Andy McLeish, Adam Stokes, Nigel Haworth, James Sommerin New Wave: Robin Gill, Merlin Labron-Johnson, Chantelle Nicholson, Lisa Goodwin-Allen, Phil Fanning, Paul Welburn, Paul Foster, Paul A Young
Author: Jean-François Abert
Publisher: Harry N. Abrams
ISBN: 9781584796572
Category : Cooking
Languages : en
Pages : 0
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Book Description
Pierre Gagnaire is considered one of the most innovative and artistic chefs, renowned for his dazzling combinations of flavours, textures and ingredients. This book features reflections on Gagnaire's life and work, along with 40 of his favourite recipes.
Author: William Curley
Publisher: Jacqui Small
ISBN: 9781909342453
Category : Cooking
Languages : en
Pages : 0
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Book Description
Couture Chocolate examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago. William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations.
Author: Editors of Chase's
Publisher: Bernan Press
ISBN: 1598889265
Category : Reference
Languages : en
Pages : 753
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Book Description
Founded in 1957, Chase's observes its 60th anniversary with the 2018 edition! Users will find everything worth knowing and celebrating for each day of the year: 12,500 holidays, historical milestones, famous birthdays, festivals, sporting events and much more. "One of the most impressive reference volumes in the world."--Publishers Weekly.
Author: Robert Giorgione
Publisher: Lulu.com
ISBN: 132692298X
Category : Cooking
Languages : en
Pages : 192
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Book Description
Theobroma Cacao is my drug of choice is award-winning sommelier Robert Giorgione's sixth book. This highly personalised book features many mouthwatering anecdotes, childhood memories and tales of working as a pastry chef, restaurant wine buyer and sommelier. The book also contains many delicious recipes and bespoke wine pairings. A must-read for any avid wine lover and those who have a sweet tooth.
Author: Robert Giorgione
Publisher: Lulu.com
ISBN: 0244382921
Category : Biography & Autobiography
Languages : en
Pages : 288
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Book Description
The Roving Sommelier's Bucket List of Drinks is an extensive selection of Robert Giorgione's favourite drink stories and wines from a his 25-year career as a top flight restaurant wine buyer, award-winning sommelier and wine consultant.
Author: Rohit Ghai
Publisher: Hachette UK
ISBN: 0857839977
Category : Cooking
Languages : en
Pages : 321
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Book Description
KUTIR NAMED BRITISH RESTAURANT OF THE YEAR 2022 AT THE BRITISH RESTAURANT AWARDS Kutir named by Evening Standard as one of the Best Indian Restaurants in London 2022 'Rohit is respectful of the traditions of Indian cooking, yet unafraid of innovation and refinement.' - Pierre Koffmann 'Manthan is definitely the best curry house in the world. Which is no surprise when you consider that it is the latest manifestation of the genius of Rohit Ghai, the Punjabi chef initially behind Benares, Trishna Gymkhana and Hoppers.' Giles Coren, The Times With food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and similarly celebrates this diverse heritage - but on a more personal, homely note. Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home. 'Rohit Ghai's backstory is the stuff of culinary legend.' GQ 'Faultless cooking that has immediately propelled it into London's very top tier for nouvelle cuisine.' Harden's London Restaurant Guide on Kutir
Author: Jenny Linford
Publisher: Penguin UK
ISBN: 1846148987
Category : Cooking
Languages : en
Pages : 318
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Book Description
The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
