A lavishly illustrated cookbook from 15 of today’s top celebrity chefs. It features 17 stunning menus styled from modern British, fusion and new Italian, to Mediterranean, Bistro and Indian cuisines.
Featuring recipes from 15 of today’s top celebrity chefs, Top Chefs is a must in any kitchen. Chefs featured are:
• Gary Rhodes
• James Martin
• Tony Tobin
• Cyrus Todiwallah
• Ross Burden
• Ken Hom
• Antony Worrall Thompson
• Nick Nairn
• Alistair Little
• Paul and Jeanne Rankin
• Franco Taruschio
• Anton Edelmann
• Paul Heathcote
• Peter Gordon
Each chef contributes at least one four- or five-course menu with wine suggestions, and the recipes are accompanied by stunning colour photographs.
The recipes themselves reflect the diversity of their creators – for example, James Martin combines, in his menu, a starter of yorkshire pudding and onion gravy with a meat course of French-inspired chicken breast with ceps and jerusalem artichokes. Fusion flavours are favoured by Ross Burden and Ken Hom, while the menus of Alastair Little and Franco Taruschio reflect the Mediterranean and Italian influences in their cooking.
With such a stunning line up, there’s a dish to suit everyone’s taste.
"synopsis" may belong to another edition of this title.
Includes a slipcase.Review:
A strange book, Master Chefs has on its cover the names of 15 celebrated chefs, including Paul Heathcote, Nick Nairn, Gary Rhodes, Alastair Little, Anthony Worrall Thompson and Ken Hom. A top team, indeed. In the event, although they have contributed to the project, Master Chefs is pretty much a vanity project on the part of the giant catering and support services multinational Sodexho (a name to set the taste-buds tingling), previously known as Gardner Merchant. The company arranges classes for its chefs, 16 of whom are coached by an invited "Master Chef" in a menu which they then prepare for 100 guests. Master Chefs records the menus chosen for some of these occasions. The problem is that the food offered, while undeniably delicious and for the most part not too complicated, has something about it that says, unmistakably, Banquet. Perhaps it's the too-fiddly, precious presentation, combined with the very careful portion control. Whatever, this is food that is designed to impress rather than soothe or excite; it has very little to do with what most people would recognise as home cooking. Alastair Little comes closest to naturalness, with a Spinach and Ricotta Risotto, followed by Chicken Breast Stuffed with Porcini Mushrooms. Tony Tobin's menu shows perhaps the least attractive side of banquet food, with a geometrically trimmed Lasagne of Marinated Salmon and a Fillet of Rabbit Roasted in Parma Ham, leaning on a wedge of fennel confit and a cute little piped mound of truffle mash. Ideal for show-offs. -- Robin Davidson
"About this title" may belong to another edition of this title.
Book Description Harper Collins Publishing, 2000. Hardcover. Book Condition: New. Dust Jacket Condition: New. 1st Edition. Published In 2000 : 1st. Edition : Harper Collins Illustrated : Large Format : WOW !!! What A Book : All The Top Chefs In 1 Volume & It's A Very Heavy Book : Fabulous Design : Possibly A Future Collectors Edition ? : All Finished Of With A Beautiful Slip-Case : The Book Also Has A Dust Wrapper : Bookseller Inventory # 23 - 10444
Book Description HARPERCOLLINS ILLUSTRATED, 2000. Hardcover. Book Condition: New. book. Bookseller Inventory # 7105770
Book Description HarperCollins, 2000. Hardcover. Book Condition: New. book. Bookseller Inventory # 0007105770