• On The Menu: Seasonal Recipes for a Culinary Life See large image

    On The Menu: Seasonal Recipes for a Culinary Life (Hardback) By (author) James MacKenzie, By (author) Nigel Barden

    $31.47 - Save $16.82 34% off - RRP $48.29 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionOn The Menu by James Mackenzie is a comprehensive reference guide and inspirational collection of 74 outstanding recipes. The brilliant debut cookbook from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn - winner of the Michelin Guide's coveted pub of the year award. James Mackenzie is one of England's brightest young chefs who uses his uniquely imaginative approach to produce an outstanding take on British food. Quality local and seasonal produce is at the heart of his cooking. With step-by-step instructions, showing you everything from how to make the more challenging dishes, such as beer braised oxtails with deep fried oyster fritter, to how to make a simple but perfect chocolate brownie. Jason Lowe's exquisite photography effortlessly captures the remarkable food and this beautiful unspoilt part of the world. With a foreword by the BBC's Nigel Barden, the book perfectly captures James Mackenzie's remarkable take on food at The Pipe and Glass Inn.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for On The Menu

    Title
    On The Menu
    Subtitle
    Seasonal Recipes for a Culinary Life
    Authors and contributors
    By (author) James MacKenzie, By (author) Nigel Barden
    Physical properties
    Format: Hardback
    Number of pages: 300
    Width: 210 mm
    Height: 280 mm
    Thickness: 35 mm
    Weight: 2 g
    Language
    English
    ISBN
    ISBN 13: 9780955893032
    ISBN 10: 0955893038
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC subject category V2: WBA
    BISAC V2.8: CKB077000
    Thema V1.0: WBA
    Publisher
    Face
    Imprint name
    Face
    Publication date
    01 November 2011
    Publication City/Country
    Leeds
    Author Information
    James Mackenzie is one of England's brightest young chefs, using his uniquely imaginative approach to produce an outstanding take on British food. Quality local and seasonal produce is at the heart of his cooking. James is the proprietor and head chef of the Michelin Starred Pipe and Glass Inn which he and his wife Kate have owned since 2006. Having quickly established a reputation for unrivalled quality in the area, they have transformed the 17th century inn into a world-class Michelin destination. In their first year the Pipe and Glass Inn won the Yorkshire Life Dining Pub Of The Year AwardA" and, in 2007, won the same publication's Restaurant Of The YearA" title. Further recognition came for the Mackenzies in 2008, being named as the Best NewcomerA" in The Northern Hospitality Awards, entering the list of 40 Best Restaurants Outside LondonA" at The London Restaurant Awards, also being voted into The Top 30 Gastro Pubs In The UKA" by PubChef Magazine and, finally, being awarded a Michelin Bib Gourmand. In 2009, the Pipe and Glass Inn won Enjoy England's Taste Of EnglandA" honour as well as retaining its Michelin Bib Gourmand. The ultimate accolade became reality when, in January 2010, the Pipe and Glass Inn achieved Michelin Star status, one of only ten pubs in the UK ever to gain this much coveted position.
    Review quote
    "On The Menu is outstanding. The recipes are sensible and you will indeed be driven to make them. That surely should be the test of a good cookbook. It will likely spend its life on the kitchen table. Your kids will leaf through this just as James turned the pages of his mum's cookbooks. Your family and friends will love these dishes that are unfussy but have that ooohh-aaahh factor that is so often missing in chef-authored books. This is sure to become a prizewinner" Chrissie Walker, Mostly Food Journal
    Table of contents
    1. Contents. 2. Foreword by Nigel Barden. 3. Introduction. 4. Cow. 5. Pig. 6. Sheep. 7. Fish. 8. Shellfish. 9. Game & Poultry. 10. Veg Patch. 11. Afters. 12. Index. 13. Acknowledgements