Nico : Recipes and Recollections from One of Our Most Brilliant and Controversial Chefs

Ladenis, Nico

ISBN 10: 0333651774 / ISBN 13: 9780333651773

Published by Macmillan Publishers Ltd, London, England, United Kingdom, 1996

About this Item

"An innovator and relentless perfectionist, Nico Ladenis is uncompromising in his approach to cooking, both in his restaurants and at home. His unique, highly refined style results in dishes of intense flavour in which each ingredient is an essential part of a marvellously harmonious whole. It is an approach that has earned him not only the richly deserved accolade of three Michelin stars but also the admiration of his fellow chefs.From the simplest grilled meat to the most complex of desserts, Nico's recipes are as clear as his thinking, and his infectious enthusiasm and passion for his subject shine through. Not only does he explain how to do it but also why, thus ensuring that this is both an inspirational book and a practical one that will appeal to anyone interested in good food." This book has 253 pages and is profusely illustrated. It will be noted that in this FIRST PRINTING there was a serious typographical error resulting in the recipe on pages 74 and 75 {RAVIOLI OF LOBSTER WITH TRUFFLE SAUCE} to be listed twice. However, neither listing was complete. Apparently, very few of these misprinted copies ever made it into public circulation. Not only did this one reach the bookstore, it did so with an ERRATUM SLIP presenting the complete and correct recipe. A VERY, VERY SCARCE item, this FIRST PRINTING is complete with the ERRATUM SLIP, all in FINE condition. Seller Inventory # 019091

Bibliographic Details

Title: Nico : Recipes and Recollections from One of...

Publisher: Macmillan Publishers Ltd, London, England, United Kingdom

Publication Date: 1996

Binding: Hard Cover

Illustrator: Martin Brigdale {Photographer}

Condition: Fine

Dust Jacket Condition: Fine

Edition: First Printing

About this title

Synopsis:

A collection of recipes and recollections from chef Nico Ladenis charting his evolution as a chef and containing his forthright views on selecting, cooking and presenting food.