James Steen

Gebundenes Buch

The Kitchen Magpie

A Delicious Melange of Culinary Curiosities, Fascinating Facts, Amazing Anecdotes and Expert Tips for the Food-Lover

Beschreibung

Join award-winning writer James Steen for a feast of food and drink facts and culinary curiosities.Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off.With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, this mouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice.

Autor

James Steen is an award-winning journalist, food writer, author and ghostwriter. He has a deep fascination for both the cook and cooking, and collaborates with great chefs. He ghosted the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life) and Keith Floyd (Stirred But Not Shaken). His other books include Marco Made Easy and Kitchen Secrets. He is a consultant to small-but-pioneering food companies, and contributes to a wide variety of publications. James lives in London with his wife Louise and their children, Charlie, Billy and Daisy.Includes exclusive recipes from celebrity chefs such as Marco Pierre-White and Raymond Blanc - sure to ignite major press interest.

Will interest and intrigue fans of The Great British Bake-Off - full titbits from the world of cooking and baking, from how to cook the perfect fried egg to who invented the fork

Ideal foodie gift, continuing the same beautiful Magpie-look

Produktdetails

• Verlag: Icon Books
• Seitenzahl: 288
• Erscheinungstermin: 14. Juli 2015
• Englisch
• Abmessung: 205mm x 136mm x 25mm
• Gewicht: 328g
• ISBN-13: 9781848316638
• ISBN-10: 1848316631
• Artikelnr.: 39856419

Rezensionen

'The Kitchen Magpie is a very funny, richly rewarding, happy celebration of food. What a joyful companion!' Raymond Blanc OBE