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Author: Martyn Nail,Meredith Erickson

Publisher: Mitchell Beazley

ISBN: 1784724327

Category: Cooking

Page: 10

View: 6790

*FREE SAMPLER* "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
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Author: Martyn Nail,Meredith Erickson

Publisher: Mitchell Beazley

ISBN: 1784724149

Category: Cooking

Page: 256

View: 7029

"Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
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FREE SAMPLER

Author: Martyn Nail,Meredith Erickson

Publisher: Hachette UK

ISBN: 1784724327

Category: Cooking

Page: 10

View: 1784

*FREE SAMPLER* "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
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The Cookbook

Author: John Williams

Publisher: Mitchell Beazley

ISBN: 1784725692

Category: Cooking

Page: 240

View: 9068

'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ '[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph 'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide ' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AA The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
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Author: Tom Parker Bowles

Publisher: HarperCollins UK

ISBN: 000819940X

Category: Cooking

Page: 304

View: 4798

Sunday Times Bestseller It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.
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Author: Colin Peter Field

Publisher: Simon and Schuster

ISBN: 0743247523

Category: Cooking

Page: 144

View: 1990

A nostalgic collection of more than fifty popular drink recipes celebrates the celebrity histories of such classic cocktails as the Sidecar, Dry Martini, and Bloody Mary, pairing each recipe with related cultural commentary and additional advice on mixing and glass selection. 15,000 first printing.
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Author: Brooks Headley

Publisher: W. W. Norton & Company

ISBN: 0393253996

Category: Cooking

Page: 320

View: 5434

With more than 90 mouth-watering recipes, Superiority Burger Cookbook lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as a simple as they are irresistible. Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach. The book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli Salad, Russet Potato–Coconut Soup, Tahini Ranch Romaine Salad, and, of course, the now legendary Superiority Burger. "Brooks Headley makes the best veggie burger I’ve ever had." —David Chang
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Recipes from the Restaurants, Cafes, and Hole-in-the-wall Gems of a Modern City

Author: Aleksandra Crapanzano

Publisher: N.A

ISBN: 1607748134

Category: Cooking

Page: 320

View: 7978

Collects more than one hundred eclectic recipes from some of London's best restaurants, dessert shops, coffee houses, cocktail lounges, and hole-in-the-wall gems--all adapted for the home kitchen.
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Author: Fernando Peire

Publisher: Hardie Grant Publishing

ISBN: 1787130959

Category: Cooking

Page: 256

View: 6622

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A Cookbook of Sorts

Author: David McMillan,Frédéric Morin,Meredith Erickson

Publisher: Random House Digital, Inc.

ISBN: 1607740141

Category: Cooking

Page: 291

View: 6024

The owners of the Joe Beef restaurant offer a book of more than 125 recipes, engaging anecdotes, culinary history and more than 100 full-color photos.
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Another Cookbook of Sorts

Author: Frederic Morin,David McMillan,Meredith Erickson

Publisher: Knopf

ISBN: 1524732311

Category: Cooking

Page: 352

View: 5382

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.
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Cooking at the Dirty Bird

Author: Gabriel Rucker,Meredith Erickson,Lauren Fortgang,Andrew Fortgang

Publisher: Ten Speed Press

ISBN: 1607744457

Category: Cooking

Page: 352

View: 6987

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
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A Cookbook For All Seasons

Author: Madalene Bonvini-Hamel

Publisher: A&C Black

ISBN: 1906650713

Category: Cooking

Page: 448

View: 9119

A celebration of the superb seasonal flavours of British produce and cooking.
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Recipes and Techniques

Author: Kristen Kish,Meredith Erickson

Publisher: Clarkson Potter

ISBN: 0553459767

Category: Cooking

Page: 288

View: 1827

From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more. Kish won legions of fans, first by helming two of Barbara Lynch's esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected--an ingredient or a technique, for example--and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.
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Author: Jane Webster

Publisher: Viking

ISBN: 9780670078240

Category: Australians

Page: 320

View: 4866

Filled with exquisite photography, recipes, and stories, At my French Table captures the simple pleasures of family life in a beautiful corner of France.
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Author: Karen Swan

Publisher: Harper Collins

ISBN: 1447270150

Category: Fiction

Page: 512

View: 3101

‘This was where her dreams drifted to if she didn’t blot her nights out with drink; this was where her thoughts settled if she didn’t fill her days with chat. She remembered this tiny, remote foreign village on a molecular level and the sight of it soaked into her like water into sand, because this was where her old life had ended and her new one had begun.’ Portobello – home to the world-famous street market, Notting Hill Carnival and Clem Alderton. She’s the queen of the scene, the girl everyone wants to be or be with. But beneath the morning-after makeup, Clem is keeping a secret, and when she goes too far one reckless night she endangers everything – her home, her job and even her adored brother’s love. Portofino – a place of wild beauty and old-school glamour, and where a neglected villa has been bought by a handsome stranger. He wants Clem to restore it for him and it seems like the answer to all her problems – except that Clem has been there once before and vowed, for her own protection, never to return . . .
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The Restaurant and Its Recipes

Author: A. A. Gill

Publisher: Trafalgar Square Publishing

ISBN: 9780340693131

Category: Cooking

Page: 208

View: 2559

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Author: Neil Perry

Publisher: New Holland Pub Pty Limited

ISBN: 9781742572741

Category: Cooking

Page: 240

View: 5883

The classic cookbook by Neil Perry is back in print by popular demand and available in a paperback edition! In Rockpool, one of Australia's leading and most influential chefs, Neil Perry, shares his recipes for over 100 dishes, for everything from canapes to desserts, including Rockpool's signature dishes.
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200 Heartland Recipes

Author: Amy Thielen

Publisher: Clarkson Potter

ISBN: 0307954870

Category: Cooking

Page: 399

View: 4935

Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy simple heritage fare that is plentiful, affordable and seasonal.
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Blanche Knopf, Literary Tastemaker Extraordinaire

Author: Laura Claridge

Publisher: Farrar, Straus and Giroux

ISBN: 0374709734

Category: Biography & Autobiography

Page: 416

View: 7227

The untold story of Blanche Knopf, the singular woman who helped define American literature Left off her company’s fifth anniversary tribute but described by Thomas Mann as “the soul of the firm,” Blanche Knopf began her career when she founded Alfred A. Knopf with her husband in 1915. With her finger on the pulse of a rapidly changing culture, Blanche quickly became a driving force behind the firm. A conduit to the literature of Langston Hughes and the Harlem Renaissance, Blanche also legitimized the hard-boiled detective fiction of writers such as Dashiell Hammett, James M. Cain, and Raymond Chandler; signed and nurtured literary authors like Willa Cather, Elizabeth Bowen, and Muriel Spark; acquired momentous works of journalism by John Hersey and William Shirer; and introduced American readers to Albert Camus, André Gide, and Simone de Beauvoir, giving these French writers the benefit of her consummate editorial taste. As Knopf celebrates its centennial, Laura Claridge looks back at the firm’s beginnings and the dynamic woman who helped to define American letters for the twentieth century. Drawing on a vast cache of papers, Claridge also captures Blanche’s “witty, loyal, and amusing” personality, and her charged yet oddly loving relationship with her husband. An intimate and often surprising biography, The Lady with the Borzoi is the story of an ambitious, seductive, and impossibly hardworking woman who was determined not to be overlooked or easily categorized.
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