12 festive menus from some of television’s top chefs, illustrated in colour. Accompanies the Carlton Food Network television series of the same name.
12 Chefs of Christmas celebrates the festive season with 12 menus from some of television’s top chefs. Each has devised a seasonal menu, based on their favourite cuisine, to help you plan all your special meals. The flavours are international, and the quality is superb – as you’d expect from some of the top chefs of today:
Antony Worrall Thompson
Get the Christmas season off to a gourmet start with the 12 Chefs of Christmas.
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Based on the Carlton Food Network programme of the same name, 12 Chefs of Christmas represents the highly imaginative take on Christmas dinner from a round dozen of the top chefs and food writers working in the UK. The results bring together food influences from round the world in an dazzling range of meals. Mridula Baljekar gets the idea of alternative Christmas fare going with her subtly-spiced, Indian-influenced "Marinated Turkey with Spiced Potatoes and Green Beans", following this with an exotic fruit dessert. Ross Burden takes it even further with a Thai-inspired meal, centred round "Stir-Fried King Prawns with Asparagus and Long Beans" ("Mango Tart" to follow). Alex Floyd turns to Scotland and "Braised Pheasant with Whisky and Juniper Haggis Stuffing" with a traditional "Clootie Dumpling" boiled in a cloth to conclude. More exotic is South African Peter Gottgens' "Kudu Fillet with Boerewors Stuffing", accompanied by "Morogo and Samp Risotto". Henry Harris, of the Fifth Floor Restaurant at Harvey Nichols in London, offers a sumptuous feast starting with "Wild Mushroom and Pecorino Tarts", moving through "Entrecote Vigneronne" with "Celeriac and Horseradish Compote" and concluding with "Date and Goats' Cheese Savoury". (His menu is prefaced by the rather odd claim that it is traditionally British. Perhaps these days it is.)
Other cooks include the great Bruno Loubet, the Nosh Brothers, Thane Prince, Tony Tobin (a vegetarian Christmas, this), and concludes with the irrepressible double-bill of Antony Worrall Thompson and Aldo Zilli. To anyone wearying a little of the totally traditional Christmas menu, 12 Cooks of Christmas offers a cornucopia of alternative recipes and ideas. And not a Brussels Sprout in sight. --Robin DavidsonFrom the Back Cover:
Fed up with roast turkey, stuffing and mince pies every Christmas? Then let the '12 Chefs of Christmas' provide mouth-watering alternatives as they cook their favourite Christmas dinners from around the globe.
Christmas is a special time, not only on the day itself, but in the weeks leading up to it and for some days afterward. And with so many festive meals to prepare we all need some inspiration to ensure each and everyone is delicious.
Based on the Carlton Food Network television series of the same name, the '12 Chefs of Christmas' provide mouth-watering festive feasts from around the globe, based on their favourite cuisine, to help you plan all your special meals. The flavours are international and the quality is superb – as you'd expect from some of the top chefs of today.
Antony Worrall Thompson goes Mediterranean and Aldo Zilli cooks Italian-style. There's a South African feast from Peter Gottgens of the Springbok Café, and an exotic Electric Soup from The Nosh Brothers. Toby Tobin presents a fruity vegetarian menu, whilst Ross Burden conjures up memories of the Far East with his Thai-inspired dishes. From traditional English menus from Tessa Bramley and Henry Harris and hearty Scottish fare from Alex Floyd, to exotic menus from Australia, France and India, courtesy of Thane Prince, Bruno Loubet and Mridula Baljekar, plus lots more along the way from all our favourite chefs, there's a meal to suit all tastes whatever the occasions.
Get the Christmas season off to a gourmet start with the help of the '12 Chefs of Christmas!
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Book Description HarperCollins Illustrated, 1999. Hardcover. Book Condition: New. book. Bookseller Inventory # 4140893