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Cooking in Everyday English: The ABCs of Great Flavor at Home

Cooking in Everyday English: The ABCs of Great Flavor at Home (Hardback)

£20.00
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Synopsis

Each of this book's 150 recipes is a new flavour discovery, illustrated with luscious four-colour photography. The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts. A visually stunning cookbook, "Cooking in Everyday English" features dynamic, visual flavour equations, recipe grocery lists, practical food techniques illustrated with step-by-step photography, and Todd's advice on how to be a flavourful cook with everyday food store ingredients. Having this book in the kitchen is like having a "cook whisperer" sharing tips and sage advice as you cook an evening meal. Like any good teacher, Todd walks readers through each recipe, step-by-step, explaining how each part contributes to the tastiest results. "Cooking in Everyday English" is a fresh, contemporary cook's companion. And it delivers a visually inspiring treat on every page.

Food & DrinkCookery dishes & coursesMain coursesFood & DrinkGeneral cookery & recipes Publisher: Oxmoor House, Incorporated Publication Date: 10/10/2011 ISBN-13: 9780848734848  Details: Type: Hardback Format: Books
Availability: Unavailable. No reason given.  

Trained at the Culinary Institute of America and through apprenticeships in both New York and Italy, Todd caught the eye of the culinary world when The James Beard Foundation named him "National Rising Star Chef" and "Best Chef in the Northeast" in the early 90s. A remarkably successful restaurateur - and "Bon Appetit's" 2001 "Restaurateur of the Year" - Todd's numerous establishments can be found throughout the world, including Olives, one of the most prestigious restaurant brands in the nation (plus a Tokyo location). His most recent ventures include the restaurant Todd English on the Cunard Line's Queen Mary 2 and BlueZoo at the Walt Disney World Resort's Dolphin Hotel and English in New York City. In addition to a myriad of appearances on the broadcast networks and cable, his television credits include a public television series "Cooking In with Todd English," WGBH's "Hot Off the Grill," and "America's Rising Star Chefs" and "Cooking Under Fire. "English has also competed on "Iron Chef America." He is currently host of "Food Trip with Todd English," which is in its second season."" Todd was recently named to The James Beard Foundation's "Who's Who in Food and Beverage in America," and has authored three cookbooks "The Olives Table, The Figs Table, "and "The Olives Dessert Table, " published by Simon & Schuster."

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