No catches, no fine print just unadulterated book loving, with your favourite books saved to your own digital bookshelf.
New members get entered into our monthly draw to win £100 to spend in your local bookshop Plus lots lots more…Find out more
by James Winter
November 2012 Food and Drink Book of the Month.
A pleasing piece of food giftery, a book that looks into the roots of some classic dishes, the chefs who invented them and who was the lucky recipient. As well as a potted history, James Martin gives the reader full illustrated recipe details on recreating the dish – or cocktail for themselves. Some of the foods under discussion - Coronation Chicken and Caesar’s salad are found on many everyday menus, there are some historical curiosities to try – Woolton Pie and then there are those more exotic constructions such as Oysters Rockefeller – all preceded by the very best Martini.
Like for Like Reading
Forgotten Fruits: The Stories behind Britain’s Traditional Fruit and Vegetables Christopher Stocks
A History of Food in 100 Recipes, William Sitwell
Ever wondered where Caesar Salad comes from? Who was Benedict and what's he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired them to combine certain ingredients? And why have they endured to become classics that we turn to again and again? With a total of 50 recipes including Battenberg Cake, Peach Melba, Sole Veronique, Chicken Kiev and Bloody Mary, James covers mains, desserts and even drinks. Including the quintessential version of each recipe plus hints and tips from top chefs this book will inform and inspire in equal measure.
Publication date: 01/11/2012
Publisher: Kyle Books
|Publication date:||1st November 2012|
|Genres:||Books of the Month, Cookery, Food and Drink,|
James Winter is the producer of BBC1's flagship cookery programme Saturday Kitchen, where he has been instrumental in promoting the talents of many of Britain's finest chefs. His ability to spot emerging talent as well as his passionate support of established chefs has made him one of the most influential players on the British food scene. His first book Yes Chef! was published in 2009.More About James Winter