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The Complete Nose to Tail: A Kind of British Cooking

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en Limba Engleză Hardback – 11 Oct 2012
'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few.With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.
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  Bloomsbury Publishing – 11 Oct 2012 27996 lei  22-36 zile +24236 lei  5-11 zile
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Specificații

ISBN-13: 9781408809167
ISBN-10: 1408809168
Pagini: 416
Dimensiuni: 205 x 263 x 41 mm
Greutate: 2.09 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării: London, United Kingdom

Caracteristici

The St. John restaurant consistently gets rave reviews, has a Michelin star, and came fourteenth in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2009

Notă biografică

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.

Recenzii

A cult masterpiece
A fantastic book, wonderful stories with nostalgic and inspiring recipes - an essential book for honest cooks
His cooking and recipes are a joy
This is an unbeatable collection of recipes
Masterly
A volume to treasure and adore
A glutinous compendium of classic recipes ... eccentric photographs add a frisson of fun

Textul de pe ultima copertă

"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.