Classic Bull: An Accidental Restaurateur's Cookbook by Stephen Bull

  • Béarnaise sauce (page 23)

    from Classic Bull: An Accidental Restaurateur's Cookbook Classic Bull by Stephen Bull

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; tarragon; red wine vinegar; butter; salt; egg yolks
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  • ISBN 10 0330489720
  • ISBN 13 9780330489720
  • Published Sep 20 2002
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Pan Books

Publishers Text

A lively, personal take on food from one of the founders of Modern British cooking, including many of his favourite recipes. Stephen Bull wanted to escape the world of advertising, where he had a successful career. Unlike his boss, Peter Mayle, who headed for the sunshine of Provence, Bull made for Llanrwst in the rainy valley of Wales where, perversely, he thought he might have some luck opening a restaurant. Extraordinarily it worked and the rest is (almost) history, with Bull opening a succession of noted London restaurants, his penchant for well-defined, distinct flavours, contemporary but not faddish, becoming a byword for a new tradition in British eating. In Classic Bull Stephen describes his coming of age in the kitchen and adventures in the restaurant trade. But there is also his collection of favourite recipes for the home cook who enjoys food and dares to experiment but is also looking for simple interesting dishes. He hopes they give you the same pleasure they gave him.

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