Keeping it Simple
Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the...
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Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book, he strips out complicated techniques and fiddly instructions, in search of the very easiest way to get maximum flavour out of familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level.
Autoren-Porträt von Gary Rhodes
Gary Rhodes is one of Britain's best-loved, Michelin starred chefs. He appears regularly on television, most recently in Hell's Kitchen, and is the author of sixteen cookery books including the highly acclaimed Great British Classics. He has restaurants in London, Grenada and on board a cruise ship in the Mediterranean sea.
Bibliographische Angaben
- Autor: Gary Rhodes
- 416 Seiten, mit farbigen Abbildungen, Maße: 19,8 x 25,5 cm, Gebunden
- Verlag: Penguin Books Ltd
- ISBN-10: 0718146212
- ISBN-13: 9780718146214
- Erscheinungsdatum: 01.09.2005
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