The MacNean Restaurant Cookbook - Rilegato

Maguire, Neven

Rilegato

ISBN 10: 0717154394 ISBN 13: 9780717154395

Casa editrice: Gill & Macmillan, 2012

Riassunto

On Neven: `Neven Maguire is one of Ireland's best-loved chefs' Darina Allen `When it comes to creating down-to-earth, home kitchen friendly recipes, there is no chef to beat the delightfully approachable Neven Maguire' Georgina Campbell On MacNean's: `You will find the best food and hospitality Ireland has to offer at Neven Maguire's award-winning MacNean House and Restaurant' John McKenna `Careful, thoughtful, skilful, inventive and presented with elan, haute cuisine at a price that anyone could afford. Remarkable' Paolo Tullio MacNean is the destination dining point for Irish food lovers. If you've already been there, here is an opportunity to relive and recreate the stunning recipes at home. If you're still aspiring to visit, it will further whet your appetite for one of the most celebrated restaurant menus in Ireland.The recipes encompass all that has made MacNean Restaurant a success - Neven's commitment to constant innovation and insistence on high quality, seasonal and traceable produce, sourced locally. As well as classic MacNean dishes like the Gratin of Cod (on the menu as long as Neven can remember), Salad of Wood Pigeon (from `Uncle Frank's land in Westmeath') and the chef's personal favourite, Duck Confit, there are more aspirational dishes reflecting Neven's evolution as a chef, such as the signature starter A Study of Shellfish or the truly impressive dinner party dish, Turbot with Crab Cannelloni and Prawn Veloute. There's still plenty to choose from if you want the comfort of simpler food, including dishes cooked for staff suppers at MacNean House like Turkey and Leek Stroganoff and MacNean Fish Pie. Or just enjoy the writing and the stunning photography in this beautiful book, and celebrate the achievements of one of Ireland's best-loved chefs.

Su questo libro

L'autore:

From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became his passion, as he began experimenting with ingredients in the home kitchen at the tender age of 10, a passion that only intensified as Neven went through his teenage years. After studying catering in Fermanagh Neven went on to train in some of the highest profile restaurants in the world including Roscoff, Belfast (Michelin Star winner), Grand Hotel Berlin (Michelin Star winner), The Lea Linster Luxembourg (where he cooked for Lady Diana and Tony Blair) and Arzak, San Sebastian. In 2001, Neven took over the family business, and turned a local restaurant into a national phenomenon. Neven is the author of many bestselling cookbooks. This is his first restaurant cookbook.

Su questa edizione

• Editore: Gill & Macmillan
• Data di pubblicazione: 2012
• ISBN 10: 0717154394
• ISBN 13: 9780717154395
• Rilegatura: Copertina rigida
• Numero di pagine: 281