"Radio Times" step-by-step all-colour cookbook

Tovey, John (1933-)

ISBN 10: 0563360283 / ISBN 13: 9780563360285

Published by London: BBC Books & Guild Publishing, 1990

About this Item

Fine cloth copy in an equally fine dust wrapper. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Provenance; From the library of the noted food and wine critic Hugo Dunn-Meynell. Physical description; 192 pages. Summary; A collection of John Tovey's weekly cookery column in "Radio Times" which features the best of his recipes including Sticky Toffee Pudding, Leg of Lamb in Hay and his recipes for soups. Every recipe is illustrated with step-by-step photographs showing the techniques involved in detail. Subjects; International cooking. Cooking, International. Cooking, English. Food - Recipes. Cookery. Cookery, International. General cookery. Cooking / General. 1 Kg.

Seller Inventory # 229297

Bibliographic Details

• Title: "Radio Times" step-by-step all-colour cookbook
• Publisher: London: BBC Books & Guild Publishing
• Publication Date: 1990
• Language: English
• ISBN 10: 0563360283
• ISBN 13: 9780563360285
• Binding: Hardcover
• Edition: First Edition.
• Dust Jacket Condition: Dust Jacket Included

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.”