In the style-setting tradition that is a Conran trademark, this award-winning cookbook could start a new trend in the way people think about food. Cooking today has become too complex, say the Conrans, and they demonstrate convincingly that the best dishes are in fact perfectly simple—and simple to prepare. With a lavish collection of timeless classics, including such favorites as Soupe a l’Oignon, Steak au Poivre, and Summer Pudding, they stress the principle that the quality of the ingredients comes first, and the secret of preparing each dish to perfection is to concentrate on bringing out those ingredients’ natural flavors. The result is a collection of mouthwatering recipes that cooks will return to again and again.
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About the Author:
TERENCE CONRAN is one of the world's leading designers, furniture-makers, restaurateurs and retailers. A keen cook, he has transformed the experience of eating out in London and owns restaurants in London, Paris and New York. He has written many books including The Essential Housebook, Terence Conran on London and Terence Conran on Small Spaces. VICKI CONRAN is an accomplished cook educated in Dublin and Paris, Having worked in England and France, she now divides her time between homes in Berkshire, London and Provence. Together with Terence, she wrote the successful book, Terence Conran on Restaurants.
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- PublisherConran
- Publication date2006
- ISBN 10 1840914726
- ISBN 13 9781840914726
- BindingPaperback
- Number of pages224