Zu dieser ISBN ist aktuell kein Angebot verfügbar.
Alle Exemplare der Ausgabe mit dieser ISBN anzeigen:The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’ s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.
Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written.
The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the ‘ new’ trend of coffee houses.
Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’ t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David.
With a foreword by best-selling food writer from the Telegraph, this is a collection of all that we love about food from the archives of The Telegraph.
BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.
Sarah Rainey is a features writer for The Daily Telegraph. She writes on a range of issues, from popular culture to history, fashion, health, politics, gender and the royal family – but mostly, she writes about her favourite subject: food.
Originally from Northern Ireland, she now lives in a small flat in south London with her fiancé, a collection of withered tomato plants and an overflowing larder.
Sarah is a prolific cook, baker and Heston Blumenthal wannabe. Her foodie achievements include baking for The Great British Bake Off’s Mary Berry and Paul Hollywood, attempting the Masterchef invention challenge and making 339 traybakes in a single weekend.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Versand:
Gratis
Innerhalb der USA
Buchbeschreibung Zustand: New. How to Jug a Hare - The Telegraph Book of the Kitchen 0.7. Bestandsnummer des Verkäufers BBS-9781781314234
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: New. HARDCOVER, BRAND NEW, Perfect Shape, No Remainder Mark,Fast Shipping With Online Tracking, International Orders shipped Global Priority Air Mail, All orders handled with care and shipped promptly in secure packaging, we ship Mon-Sat and send shipment confirmation emails. Our customer service is friendly, we answer emails fast, accept returns and work hard to deliver 100% Customer Satisfaction!. Bestandsnummer des Verkäufers 9069196
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. . Bestandsnummer des Verkäufers 52GZZZ00Y5B0_ns
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: New. A thematic look at the world of food through 'The Telegraph.' Beginning with the great opening of the Savoy in 1889 and its kitchen under head chef Escoffier, ringing in the new era of the celebrity chef. Contributions from literary figures and their kitchens such as A.S. Byatt's ode to Elizabeth David, with plenty of recipes along the way. Including interviews with 'up-and-coming' chefs such as Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the new trend of coffee houses. With a foreword by best-selling author and 'Telegraph 'contributor Diana Henry, this is a collection of all that we love about food from the archives of 'The Telegraph.' Compiled by features editor Sarah Rainey. Bestandsnummer des Verkäufers 186367
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: New. Shipped from the UK within 2 business days of order being placed. Bestandsnummer des Verkäufers mon0000238112
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Bestandsnummer des Verkäufers 9781781314234-GDR
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. In English. Bestandsnummer des Verkäufers ria9781781314234_new
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardback. Zustand: New. New copy - Usually dispatched within 4 working days. Bestandsnummer des Verkäufers B9781781314234
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Hardcover. Zustand: Brand New. 336 pages. 9.53x6.65x1.22 inches. In Stock. Bestandsnummer des Verkäufers __1781314233
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren
Buchbeschreibung Zustand: New. Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Num Pages: 336 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 162 x 30. Weight in Grams: 622. . 2015. Hardcover. . . . . Bestandsnummer des Verkäufers V9781781314234
Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren