Items related to How To Eat In
Chef proprietor of the award-winning restaurant Trinity in south London, Adam Byatt presents here his unique take on countless classic dishes that are worth staying in for. How to Eat In is packed with over one hundred recipes - some very simple and achievable in minutes, others more sophisticated and ideal for special occasions. With all the flavour worthy of a restaurant, these dishes are accessible enough to share at home with family and friends.
From Maple-glazed Pork Belly with Black Olive Mash to Black Fig Tart with Mascarpone, How to Eat In is the perfect cookbook for stylish modern living, destined to become a firm favourite with keen cooks and food lovers everywhere.
From Maple-glazed Pork Belly with Black Olive Mash to Black Fig Tart with Mascarpone, How to Eat In is the perfect cookbook for stylish modern living, destined to become a firm favourite with keen cooks and food lovers everywhere.
"synopsis" may belong to another edition of this title.
Product Description:
Includes over one hundred recipes - some very simple and achievable in minutes, others more sophisticated and ideal for special occasions. Featuring recipes from Maple-glazed Pork Belly with Black Olive Mash to Black Fig Tart with Mascarpone, this cookbook is suitable for stylish modern living.
Review:
"I relish Adam Byatt's food. It lights up Clapham like a good deed in a naughty world,
full of intelligence, character and wit and, best of all, very, very good to eat." (Matthew Fort)
"I love Adam's recipes - stunning, delicious yet simple enough to make at home." (Rachel Allen)
"I love Adam's recipes - stunning, delicious and simple enough to make at home." (Rachel Allen)
"Anyone who can conjure up a recipe for instant banana and maple syrup ice cream - no churning, no gadgets, no fuss - gets our home kitchen seal of approval." (Mail on Sunday)
"Adam is a cook to his passionate and talented core and was blessed with the flair and intuitive understanding of ingredients that are handed to only a few." (Philip Howard (Head Chef, The Square))
full of intelligence, character and wit and, best of all, very, very good to eat." (Matthew Fort)
"I love Adam's recipes - stunning, delicious yet simple enough to make at home." (Rachel Allen)
"I love Adam's recipes - stunning, delicious and simple enough to make at home." (Rachel Allen)
"Anyone who can conjure up a recipe for instant banana and maple syrup ice cream - no churning, no gadgets, no fuss - gets our home kitchen seal of approval." (Mail on Sunday)
"Adam is a cook to his passionate and talented core and was blessed with the flair and intuitive understanding of ingredients that are handed to only a few." (Philip Howard (Head Chef, The Square))
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- PublisherBantam Press
- Publication date2010
- ISBN 10 059306464X
- ISBN 13 9780593064641
- BindingHardcover
- Edition number1
- Number of pages265
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