Who Put the Beef in Wellington?: 50 culinary classics, who invented them, when and why

Winter, James W

ISBN 10: 1906868980 / ISBN 13: 9781906868987

Published by Kyle Books, 2013

About this Item

In shrink wrap. Looks like an interesting title!

Seller Inventory # Q-1906868980

Bibliographic Details

• Title: Who Put the Beef in Wellington?: 50 culinary classics, who invented them, when and why
• Publisher: Kyle Books
• Publication Date: 2013
• Language: English
• ISBN 10: 1906868980
• ISBN 13: 9781906868987
• Binding: hardcover
• Condition: New
• Weight: 23 ounces

About this title

Synopsis

Ever wondered why some of our dishes have the names they do? Where does Caesar Salad comes from? Who was Benedict and what's he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired chefs to combine certain ingredients? And why have they endured to become classics that we turn to again and again?

With a total of 50 famous recipes, including 10 iconic cocktails, James covers some of the most well-known salads, suppers, and desserts from restaurants around the world including Battenberg Cake, Peach Melba, Sole Véronique, Chicken Kiev and Tom Collins. Including the quintessential version of each recipe plus hints and tips from top chefs, this book will inform and inspire in equal measure.

You'll also find the answers to:
Why is a Tarte Tatin upside-down?
Where does the name Tortellini come from?
What has meringue with ice cream got to do with Alaska?
Who invented Oysters Rockefeller?
Does Chicken Kiev really come from Kiev?
Why is the Bellini named after a famous Italian painter?

Accompanied by a recipe for each dish to inspire you to cook these classics at home, this a book for your kitchen shelf as well as your bedside table.

About the Author

James Winter is the producer of BBC1's flagship cooking program "Saturday Kitchen," where he has been instrumental in promoting the talents of many of Britain's finest chefs. His ability to spot emerging talent as well as his passionate support of established chefs has made him one of the most influential players on the British food scene.