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Flavour First by John Burton-Race, David Loftus
  

Flavour First

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RRP £20.00

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Synopsis

Flavour First by John Burton-Race, David Loftus

As he demonstrated in his two top-rated television shows, French Leave and Return of the Chef , and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton-Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients. In this new book, John focuses on his favourite produce - the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry and shows how to choose, prepare and cook each one for optimum flavour. His enthusiasm for great tasting food shines through on every page providing a constant source of inspiration for the reader. This wonderful collection of mouth-watering, easy to prepare recipes includes highlights such as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce and Vanilla Panna Cotta with Warm Cherries. Alongside each recipe, John provides simple serving suggestions that enhance the ingredients, but essentially allow the fresh flavours to shine through. Throughout the book, detailed step-by-step sequences show how to prepare the more challenging ingredients such as fresh crab, filleting fish and best end of lamb.

About the Author

John Burton Race is a Michelin-starred chef and highly successful restaurateur with a larger-than-life personality and a lifelong passion for great food. Following a televised year rediscovering food in rural France, John became the owner of the New Angel restaurant in Dartmouth, Devon. In 2006, John took part in BBC 2's Great British Menu series. In 2007, he co-starred in BBC2's Kitchen Criminal series and was co-author of the accompanying book First Crack Your Egg.

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Book Info

Publication date

2nd May 2008

Author

John Burton-Race, David Loftus

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Publisher

Quadrille Publishing Ltd

Format

Hardback
256 pages

Categories

TV / celebrity chef cookbooks
General cookery & recipes

ISBN

9781844004508

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