Formulas for Flavour: How to cook restaurant dishes at home - Hardcover

Campbell, John

Hardcover

ISBN 10: 1840910690 ISBN 13: 9781840910698

Publisher: Conran, 2001

Synopsis

John Campbell goes through every stage of preparing a series of recipes. He reveals the tricks of the trade, and divulges the culinary expertise that makes the dishes work, and covers the principles of matching one set of flavours with another.

About this title

Book Description:

John Campbell is a two-Michelin starred chef and winner of the Caty Award for 'Chef of the Year 2008'. This is the first major chef book to reveal the secrets of restaurant-calibre gourmet dishes in easy photographed steps. Inspirational for professional chefs. Innovative flavour and texture combinations from a chef renowned for his scientific understanding of what makes a dish successful. Stunning step-by-step photography shows clearly how to cook and present the dishes to best effect. Entertaining to read, yet practical to cook from. Includes advice on shopping for speciality ingredients.

About the Author:

John Campbell has had Michelin recognition for the past 12 years and was awarded a second Michelin star in 2007 during his time was Head Chef at The Vineyard, in Berkshire. Among a host of accolades, his continued dedication to the industry was further acknowledged when he received the honourable Catey Award for 'Chef of the Year 2008'. In 2009 John joined the prestigious Dorchester Collection where he was appointed Director of Cuisine and Food and Beverage for their new luxury country house hotel and spa, Coworth Park.

About this edition

• Publisher: Conran
• Publication date: 2001
• ISBN 10: 1840910690
• ISBN 13: 9781840910698
• Binding: Hardcover
• Edition number: 1
• Number of pages: 160