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Sally Clarke: 30 Ingredients

Clarke, Sally

4 ratings by Goodreads
ISBN 10: 0711237522 / ISBN 13: 9780711237520
Published by Frances Lincoln Publishers Ltd
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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About this Item

A recipe book from Sally Clarke, Britain's pioneer of seasonal cooking and proprietor of the legendary Clarke's restaurant, featuring 30 favourite ingredients. Editor(s): Norman, Jill. Num Pages: 288 pages. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 202 x 277 x 35. Weight in Grams: 1414. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780711237520

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Bibliographic Details

Title: Sally Clarke: 30 Ingredients

Publisher: Frances Lincoln Publishers Ltd

Binding: Hardcover

Book Condition:New

About this title


'Beautifully simple recipes from one of Britain's unsung culinary heroes.'

(Nigel Slater Observer Food Monthly)

'If you only buy one cookbook this year, it should probably be this one.'

(Telegraph Magazine)

Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.

About the Author:

SALLY CLARKE MBE is one of Britain's most acclaimed chefs and restaurateurs. Trained in Paris and London, she moved to California in 1979, where she worked in the kitchens and dining rooms of Michael's and West Beach Cafe. It was while in California that she met her mentor Alice Waters, chef and proprietor of Chez Panisse, and that her love of disarmingly simple cooking based on the freshest local ingredients was born. 2014-15 is the thirtieth anniversary year of the opening of the restaurant. The year began with a series of fundraising lunches and dinners, hosted by Sally Clarke and Alice Waters, in aid of the Edible Schoolyard Project.

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