How to Jug a Hare: The Telegraph Book of the Kitchen
Language: English
Published by Aurum Press, 2015
- Hardcover
- New
Seller: Bill & Ben Books, Faringdon, United KingdomBill & Ben Books
AbeBooks seller since March 3, 2025
Condition: New
£ 2.75
Quantity: 1 available
Add to basketItem description from seller
The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public' s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it. Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written. The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the ' new' trend of coffee houses. Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn' t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David. With a foreword by best-selling food writer from the Telegraph, this is a collection of all that we love about food from the archives of The Telegraph.…
Seller Inventory # 0049204
- Title
- How to Jug a Hare: The Telegraph Book of the Kitchen
- Author
- Sarah Rainey
- Publisher
- Aurum Press
- Publication year
- 2015
- Condition
- New
- Binding
- Hardback
- Language
- English
- ISBN 10
- 1781314233
- ISBN 13
- 9781781314234
The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’ s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.
Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from literary figures and their kitchens such as A.S. Byatt, sit beautifully alongside the slightly less erudite but equally wonderful entries that are a snapshot into the era they were written.
The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the ‘ new’ trend of coffee houses.
Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’ t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David.
With a foreword by best-selling food writer from the Telegraph, this is a collection of all that we love about food from the archives of The Telegraph.
"Synopsis" may belong to another edition of this title.
About the Author
BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food.
"About the title" may belong to another edition of this title.
Bill & Ben Books
Faringdon, United Kingdom
AbeBooks seller since March 3, 2025
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