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Anton Edelmann has been executive chef at The Savoy since 1982. In this book he blends his passion for cooking with his equally intense passion for the hotel. The book traces the course of a typical day at The Savoy, from breakfast time through lunch, dinner, afternoon tea to supper, with over 100 recipes and drinks from The Savoy restaurants. The recipes include both classic Savoy dishes and modern favourites, marrying British, Continental and American influences, with the occasional touch of Eastern flavour. All are described with sensitivity to the needs of the home cook. Introductions to each chapter evoke the special ambience of The Savoy at each time of day and feature pages explore the many facets of the hotel, from the many celebrity guests who have stayed and dined there to the design of the art deco interior.

Food & DrinkGeneral cookery & recipes Publisher: Pavilion Books Publication Date: 24/10/2003 ISBN-13: 9781862053878  Details: Type: Hardback Format: Books
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Anton Edelmann is one of the best known and most celebrated chefs cooking in Europe today. He has been head chef of London's Savoy Hotel for the past 20 years and in that time has published eight books including Creative Cuisine and Taking Tea at the Savoy. He is well known to television audiences and has appeared on numerous cookery and food programmes. Jean Cazals is a leading food and interiors photographer whose other books include The Sugar Club Cookbook and Novelli: Your Place or Mine.

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