Flavour First: How to Get the Best From the Best Ingredients - Brossura

Burton Race, John

9781844008285: Flavour First: How to Get the Best From the Best Ingredients

Brossura

ISBN 10: 1844008282 ISBN 13: 9781844008285

Casa editrice: Quadrille Publishing, 2010

As he demonstrated in his two top-rated television shows French Leave and Return of the Chef, and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients. In his book, John focuses on his favourite produce - the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry, and shows how to choose, prepare and cook each one for optimum flavour. His enthusiasm for great-tasting food shines through on every page providing an inspiring source for the reader. With specially commissioned photography from David Loftus, this wonderful collection of mouth-watering, easy-to-prepare recipes includes highlights such as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce and Vanilla Panna Cotta with Warm Cherries. Alongside each recipe, John provides simple serving suggestions that enhance the ingredients, but essentially allow the fresh flavours to shine through. Throughout the book, detailed step-by-step sequences show how to prepare the more challenging ingredients such as fresh crab, filleting fish and best end of lamb.

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Recensione:

'Michelin star-winning chef John Burton Race's cookbook had us drooling from the moment we laid eyes on its pages' --- Heat

'Explores a variety of different and exciting ways to prepare, cook and serve fresh produce' --- Food & Travel

L'autore:

John Burton Race is a top chef and a highly successful restaurateur with a larger-than-life personality and a lifelong passion for great food. Born in Singapore, he spent his early years travelling and experiencing food from all over the world. His career as a chef progressed rapidly, and following a stint at Les Manoir aux Quat' Saisons he became Head Chef of Le Petit Blanc. He opened his own restaurant, L'Ortolan, in 1986 and then moved to John Burton Race at the Landmark Hotel in 2000 and was awarded two Michelin stars at both restaurants. In 2004 John opened The New Angel which was awarded a Michelin star and AA Restaurant of the Year in its first year. He appears regularly on TV and radio extolling the pleasures of cooking and eating fresh seasonal produce. Author Location: Dartmouth, Devon

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