Takes us on a tour in baking, our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread. With trips to notable landmarks from baking history - Melton Mowbray and Sandwich and locally loved secrets from towns and villages around the coun…
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"According to Napoleon, an army marches on its stomach and it fights on its stomach too - yet have you ever wondered how hundreds of men on the frontline are fed under fire or in the trench lines? During the Great War troops were trained to make meals out of the bare minimum of …
"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 resta…
"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 resta…
The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.
The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients --
The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.
The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients --
The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.
Gordon Ramsay cooking for friends
by Ramsay, Gordon, Sargeant, Mark, Quah, Emily, Isager, Ditte
0
Type: Book
The star chef of the TV show "Hell's Kitchen" bridges the gap between the food he serves his customers and what he makes at home, including such dishes as sorrel soup, fisherman's stew, lamb shank cassoulet, and fig ice cream.
Gordon Ramsay cooking for friends
by Ramsay, Gordon, Sargeant, Mark, Quah, Emily, Isager, Ditte
0
Type: Book
Ramsay, the star chef of the TV show "Hell's Kitchen," bridges the gap between the food he serves his customers and what he makes at home. Includes such dishes as sorrel soup, fisherman's stew, lamb shank cassoulet, and fig ice cream.
Cooking for friends
by Ramsay, Gordon, Sargeant, Mark, Quah, Emily, Isager, Ditte, Rudolph, Christine, Budge, Patrick
0
Type: Book
The star chef of the TV show "Hell's Kitchen" bridges the gap between the food he serves his customers and what he makes at home, including such dishes as sorrel soup, fisherman's stew, lamb shank cassoulet, and fig ice cream.
"Gordon Ramsay teams up with Mark Sargent to showcase the best of British cooking. Over the past couple of years there has been a definite revival of good, rustic, British food and there is no better place to see this than in the great British pub. Pubs were once a place where y…
