Quaglino's : cookbook / Richard Whittington

Whittington, Richard

ISBN 10: 1850297916 / ISBN 13: 9781850297918

Published by Conran Octopus, 1995

About this Item

Fine cloth copy in a near fine, very slightly edge-nicked and dust-dulled dust wrapper, now mylar-sleeved. Remains particularly and surprisingly well-preserved; tight, bright, clean and sharp-cornered. Physical description; [160] p. : ill. (some col.) ; 24 cm. Summary; A collection of 100 of the very best of Quaglino's recipes adapted for use in the domestic kitchen by Head Chef Martin Webb. Accompanying the recipes is text by award-winning food writer Richard Whittington. Subjects; General cookery. Cooking / General. Cookery : Gourmet dishes ; Gourmet cooking ; Quaglino's : Gourmet cooking ; Recipes : Gourmet dishes. Genre; Illustrated. 1 Kg.

Seller Inventory # 241547

Bibliographic Details

• Title: Quaglino's : cookbook / Richard Whittington
• Publisher: Conran Octopus
• Publication Date: 1995
• Language: English
• ISBN 10: 1850297916
• ISBN 13: 9781850297918
• Binding: Hardcover
• Edition: First Edition.
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

Physical description; [160] p. : ill. (some col.) ; 24 cm. Summary; A collection of 100 of the very best of Quaglino's recipes adapted for use in the domestic kitchen by Head Chef Martin Webb. Accompanying the recipes is text by award-winning food writer Richard Whittington. Subjects; General cookery. Cooking / General. Cookery : Gourmet dishes ; Gourmet cooking ; Quaglino's : Gourmet cooking ; Recipes : Gourmet dishes. Genre; Illustrated.

From the Back Cover

Quaglino's is one of the world's most successful and talked about restaurants, designed to be functional, sensational and unforgettable. On average, 7000 people eat at Quaglino's each week; the menu is simple, delicious and often seasonal, featuring pristine game, sea-fresh fish and crustacea, rotisserie fire-grilled meats and heavenly pavlovas. Quaglino's: The Cookbook is the official book of the restaurant, celebrating the vision of its creators, Terence Conran and Joel Kissin, and the culinary expertise of Chef Martin Webb. Over 100 recipes are included, all of which have been adapted from the menu for use in a domestic kitchen. Richard Whittington, hailed as one of today's best food writers, also provides a fascinating overview of the skill and enterprise that combine to make such an enormous restaurant work.