Author: Thomas Cook LtdPublisher:
ISBN:
Category : London (England)
Languages : en
Pages : 144
Book Description
Cook's Handbook for London
Author: Thomas Cook LtdPublisher:
ISBN:
Category : London (England)
Languages : en
Pages : 144
Book Description
Cook's handbook for [afterw. to] London
![Cook's handbook for [afterw. to] London PDF](https://books.google.com/books/content/images/frontcover/fJ4HAAAAQAAJ?fife=w80-h100)
Author: Cook Thomas and son, ltdPublisher:
ISBN:
Category :
Languages : en
Pages : 134
Book Description
Cook's Handbook for London with Two Maps
Author: Cook's Handbook to Venice
Author: Thomas Cook LtdPublisher:
ISBN:
Category : Venice (Italy)
Languages : en
Pages : 174
Book Description
The Book of St John
Author: Fergus HendersonPublisher: Random House
ISBN: 1473564409
Category : Cooking
Languages : en
Pages : 407
Book Description
'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
Cook's Handbook to Norway
Author: Thomas Cook (Firm)Publisher:
ISBN:
Category : Denmark
Languages : en
Pages : 354
Book Description
Cook's Handbook to Florence
Author: Cook's Tourist's Handbook for Switzerland
Author: Thomas Cook LtdPublisher:
ISBN:
Category : Switzerland
Languages : en
Pages : 502
Book Description
Cook's Tourist's Handbook for the Rhine (South-Western Germany) and the Black Forest
Author: Thomas Cook LtdPublisher:
ISBN:
Category : Black Forest (Germany)
Languages : en
Pages : 376
Book Description
Cook's Handbook to the Health Resorts of the South of France, Riviera and Pyrenees
Author: Thomas Cook LtdPublisher:
ISBN:
Category : Pyrenees
Languages : en
Pages : 380
Book Description