Every cook wants to be able to produce good- looking, delicious dishes – without any hassle or hold-ups. Simply Antony proves that the way to culinary success is a return to the cookery basics. It’s the perfect accompaniment to Antony Worrall Thompson’s inspiring new television programme of the same title, broadcast on Carlton Food Network.
Aspiring chefs will be heartened to learn just how easy it is to create a perfect Potato Dauphinoise or a beautiful Beef Bourguignon. In his own inimitable style, Antony takes us through the basics of good cooking, food group by food group, providing helpful hints for making the most of each. It’s a complete cookery course in its own right, covering the following categories:
•Pasta, noodles and rice
•Fruit and vegetables
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'Simply Antony' is a return to basics for top chef Antony Worrall Thompson. He temporarily puts aside his chef's hat to take us on a complete cookery course that will inspire even a complete beginner. In each section Antony introduces a food such as chicken, bread or cheese, and looks at the different varieties available, the basic cooking methods, and finally, how to use it in delicious – but simple – recipes.
So, if you're ever wanted to know how to make perfect soufflé, or even just how to cook rice so it doesn't stick, 'Simple Antony' will tell you how. Every top chef will tell you that the key to successful cooking is getting the basics right – it's simply a matter of know-how!
Antony Worrall Thompson is the winner of many top chef awards, and the driving force behind the leading restaurant Woz. In addition to his series ''Simple Antony'' for Carlton Food Network, he is a familiar face on 'Ready Steady Cook', 'Masterchef' and 'Food and Drink'.About the Author:
Winner of many top chef awards, and the driving force behind top restaurants such as One Ninety Queen’s Gate, dell’Ugo and Bistrot 190, Antony is one of the leading chefs in Britain today. A Ready Steady Cook regular, he has also appeared on Masterchef, This Morning and Food and Drink. He has written several cookery books including Supernosh and Modern Bistrot Cooking.
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Book Description Collins, 1998. Paperback. Book Condition: New. book. Bookseller Inventory # 4140400