Master it: How to Cook Today - Couverture rigide

O'Connell, Rory

Couverture rigide

ISBN 10 : 0007447280 ISBN 13 : 9780007447282

Editeur : Fourth Estate Ltd, 2013

Synopsis

Winner of the André Simon Food Book Award.

A personal cookery lesson from one of our finest cookery teachers.

Nowadays we seem to know a lot about food, but much less about actual cooking. In Master It, Rory O’Connell, co-founder with Darina Allen of the Ballymaloe Cookery School, will teach you simple but essential skills to make you a truly good cook. At the heart of his approach are good ingredients, carefully prepared, and used in recipes that are tried, tested, carefully measured, and full of the essential tips and details that will make your dishes a success.

Each chapter will teach you a particular technique – preparing a soup, roasting meat, making biscuits – and include a collection of fresh, seasonal recipes to use it in, from wild garlic soup, to roast pork with fennel seeds, chilli and garlic, to caramel and almond thins.

A propos du livre

À propos de l'auteur

Rory O’Connell is Darina Allen’s brother, co-founder of The Ballymaloe Cookery School and one of its main teachers. He worked for many years with Myrtle Allen as chef at The Ballymaloe House Hotel in Cork as well as with Alice Waters at Chez Panisse in California. In his thirty years of teaching he has taught many of the now stars of the British and Irish cooking scene: Thomasina Miers, Rachel Allen and Stevie Parle.

Détails de l'édition

• Éditeur: Fourth Estate Ltd
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 0007447280
• ISBN 13: 9780007447282
• Reliure: Relié
• Nombre de pages: 576
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible