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The Square

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en Limba Engleză Carte Hardback – 18 Jul 2013
The second volume of the extraordinary work from two-Michelin-star chef, Philip Howard that began in September 2012 with The Square: The Cookbook Volume 1: Savoury. Regarded amongst his peers as one of the world's great culinary artists, his lifetime of dedication and creativity have gone into writing this monumental work of gastronomic creativity and technical expertise. The Square: The Cookbook Volume 2: Sweet gives precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition. Featuring brilliant dishes such as his signature Brillat Savarin Cheesecake with Passion Fruit and Lime, and Lemon Posset with a Blueberry Compote and Warm Vanilla Beignets. Philip Howard's incredible second volume features a full repertoire of sweet recipes, each accompanied by the beautiful photography of Jean Cazals. A must-have book for all chefs, but a great book for keen amateurs and serious foodies alike.
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Specificații

ISBN-13: 9781906650827
ISBN-10: 1906650829
Pagini: 320
Ilustrații: Colour photograph for every recipe
Dimensiuni: 246 x 241 x 28 mm
Greutate: 1.47 kg
Editura: ABSOLUTE PRESS
Locul publicării: London, United Kingdom

Caracteristici

An essential benchmark book for all professional chefs, in the same way that David Everit-Matthias' Essence (also Absolute Press) was before it.

Notă biografică

Philip Howard is one of the most respected and accomplished chefs in the industry. Holder of two Michelin stars since 1998, winner of numerous awards including 'Best Restaurant' for his fashionably chic Square restaurant at this year's Caterer and Hotelkeeper Awards. He was also the winner of the Caterer's 'Best Chef' award (back in 1998) two years before his contemporary, Gordon Ramsay. He lives in London.

Recenzii

Simply the best all rounder in London
One treat you will never forget
The lunch we had at the Square deserved three stars