In their latest collaboration, chefs Alastair Little and Richard Whittington have distilled their considerable knowledge into a volume that will surely become a valued resource for modern cooks. Addressing current culinary topics, the authors provide abundant information on new ingredients and techniques, gathering recipes and ideas from all corners of the globe. At the heart of their book are 500 international recipes, ranging from traditional favorites like French Onion Soup and Roast Goose to the more unusual Char Siu Pork, Umbrian Lemon Poussin, Scallops la Bordelaise, and Naan Bread. The Global Kitchen Glossary explains 300 culinary terms, from Ackee to Zampone, and the pages are peppered with hundreds of tips and hints on kitchen equipment, cooking techniques, and entertaining. The authors' previous books include Keep It Simple and Food of the Sun.
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Book Description Fourth Estate, 1998. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111857027728
Book Description Fourth Estate Classic House, London, United Kingdom, 1998. Cloth. Book Condition: New. Dust Jacket Condition: New. First Edition. 318pp; white cloth/silver; b/w draw's; col pls. Index. Unclipped. Unopened. MINT. Size: 8vo - over 7¾" - 9¾" tall. Hardback. Bookseller Inventory # 012713
Book Description Fourth Estate. Hardcover. Book Condition: New. 1857027728 New Condition. Bookseller Inventory # NEW7.1707075