CHER ALBERT: Answers to Everything Gastronomique - Hardcover

Roux, Albert

Hardcover

ISBN 10: 1857934482 ISBN 13: 9781857934489

Publisher: Pavilion, 1994

Synopsis

This is a collection of solutions to culinary conundrums from top chef Albert Roux. How can you tell the difference between a good champagne and a bad one? How do you cut onions without crying? Do you fold napkins after a meal? Is it all right to wear paper hats in a restaurant? In 1993, Roux started writing a regular column in the "Evening Standard" answering reader's queries ranging from recipes to table etiquette and from kitchen equipment to shopping tips. The column also features Roux's recipes for all occasions, such as Italian panettone, Welsh rarebit and grilled marinated salmon.

About this edition

• Publisher: Pavilion
• Publication date: 1994
• ISBN 10: 1857934482
• ISBN 13: 9781857934489
• Binding: Hardcover
• Number of pages: 128