- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 51.66
Quantity: 2 available
Add to basketItem description from seller
Neuware - Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.
Seller Inventory # 9780717175642
- Title
- Cook Well Eat Well
- Author
- Rory O'Connell
- Publisher
- Gill Books Sep 2017
- Publication year
- 2017
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 0717175642
- ISBN 13
- 9780717175642
- Item weight
- 953 grams
- Dimensions
- 249x185x32 mm
Rory O’Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious André Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTÉ TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining.
Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar.
Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.
"Synopsis" may belong to another edition of this title.
About the Author
Rory O’Connell is founder of the Ballymaloe Cookery School with his sister Darina Allen and one of its most-loved teachers. He worked for many years with Myrtle Allen as chef at Ballymaloe House in Cork as well as with Alice Waters at Chez Panisse in California. In his thirty years of teaching he has taught many of the current stars of the British and Irish cooking scene, including Thomasina Miers, Rachel Allen and Stevie Parle.
"About the title" may belong to another edition of this title.
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| Item | 7 to 10 business days | 5 to 7 business days |
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Kinderbücher & Kinderhör Casetten, German Books, Software, Natur & Tiere, Ratgeber, Sachbücher, Englische Bücher, Medizin & Gesundheit, Universität & StudiumSeller's business information
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AHA-BUCH GmbH
represented by the managing director Christel Glass
Garlebsen 48
37574 Einbeck
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