Formulas for Flavour: How to Cook Restaurant Dishes at Home

Formulas for Flavour: How to Cook Restaurant Dishes at Home

Paperback

By (author) John Campbell, Foreword by Heston Blumenthal

List price $23.55

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  • Publisher: Conran Octopus Ltd
  • Format: Paperback | 176 pages
  • Dimensions: 202mm x 250mm x 18mm | 640g
  • Publication date: 3 May 2010
  • Publication City/Country: London
  • ISBN 10: 1840915595
  • ISBN 13: 9781840915594
  • Illustrations note: 320 colour photographs
  • Sales rank: 66,327

Product description

Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food, reveal the tricks that took him to the top of his profession, and happily divulge the culinary expertise that would guarantee all your dishes really work. Meet John Campbell, a Michelin-starred chef at the country house estate and spa, Coworth Park. Here he distills years of hard work and meticulous study in the gastronomic arts and sciences into a concise selection of foolproof gourmet recipes that lovers of fine dining can enjoy at home. Your tastebuds - and those of your guests - will thrill to the exciting combinations of quality ingredients on John's menus, but best of all, he takes you step by step through every stage of each dish's execution, explaining not only what to do when cooking, but how and why. Soon you will be as relaxed and confident in the kitchen as he is, producing dinner parties that are the envy of friends and well on the way to developing your own signature dishes.

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Author information

John Campbell has had Michelin recognition for the past 12 years and was awarded a second Michelin star in 2007 during his time was Head Chef at The Vineyard, in Berkshire. Among a host of accolades, his continued dedication to the industry was further acknowledged when he received the honourable Catey Award for 'Chef of the Year 2008'. In 2009 John joined the prestigious Dorchester Collection where he was appointed Director of Cuisine and Food and Beverage for their new luxury country house hotel and spa, Coworth Park.

Table of contents

Foreword by Heston Blumenthal; Introduction; Starters; Main Courses; Desserts; Foundations: Breads, Stocks and Nages, Basic Recipes, Science and Methodology, Composing your own dishes; Glossary; Index; Suppliers and Sources