Radio Times Step-by-Step All-Colour Cookbook

John Tovey

ISBN 10: 0563360283 / ISBN 13: 9780563360285

Published by BBC Book Publishing, London England, 1990

About this Item

Hardback. Slight fading to edge of D/J. Slight shelf wear to edges of D/J. The author's weekly cookery column in Radio Times has proved so popular that he has now collected the best of his recipes together in this book. Every recipe is illustrated with full-colour step-by-step photographs showing all the techniques involved in detail and a close-up photograph of the final dish showing you how to present it. Illustrated. 192 pp.

Seller Inventory # 059366

Bibliographic Details

• Title: Radio Times Step-by-Step All-Colour Cookbook
• Publisher: BBC Book Publishing, London England
• Publication Date: 1990
• Language: English
• ISBN 10: 0563360283
• ISBN 13: 9780563360285
• Binding: Cloth
• Edition: First Edition
• Condition: Very Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • Food and Cooking and Wines

About this title

Synopsis

Duplicate ISBN13 9780563360285, ISBN10 0563360283.From the front dustjacket “John Tovey’s weekly cookery column in ‘Radio Times’ has proved so popular that he has now collected the best of his recipes together in the ‘Radio Times Step-by-Step All-Colour Cookbook’. Every recipe is illustrated with full-colour step-by-step photographs showing all the techniques involved in detail and a close-up photograph of the final dish showing you how to present it.Ever-imaginative, John’s recipes include lots of new ideas for simple dishes just as suitable for a quick but delicious snack after work or an easy-to-prepare supper for a few friends at the weekend.John’s fans will be delighted to find here the dishes he is best known for including the famous Sticky Toffee Pudding, leg of Lamb in hay and his fool proof way of making fabulous soups. However as proprietor of the Miller Howe restaurant on the shores of Lake Windermere, he is always inventing new and unusual dishes and his selection here includes Mustard Coated fried monkfish Cubes with Pineapple, Hazelnut Galettes with Caramelised Apples, and Vegetable Pasta with Roquefort Sauce.”