Breakfast at the Wolseley: Recipes from London's Favourite Restaurant by A.A. Gill

  • The croissant

    from Breakfast at the Wolseley: Recipes from London's Favourite Restaurant Breakfast at the Wolseley by A.A. Gill

    • Categories: Pies, tarts & pastries; Breakfast / brunch
    • Ingredients: strong white bread flour; fresh yeast; butter; store-cupboard ingredients
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844004449
  • ISBN 13 9781844004447
  • Linked ISBNs
  • Published May 16 2008
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. The brainchild of Jeremy King and Chris Corbin - celebrated restaurateurs and founders of three of London's most iconic dining destinations: The Ivy, The Caprice and J Sheekey - the Wolseley is a cross between the traditional robustness of the Parisian brasserie and the gloriously grand but cosy comfort of the Viennese cafe. Breakfast is an institution at the Wolseley and whether you want a healthy breakfast of fruit, cereal and yoghurt, or a full no-fuss English, every need is catered for using the finest ingredients from the best of British and European producers. "Breakfast at the Wolseley" serves up the ultimate guide to producing and enjoying a superb breakfast in the Wolseley style. There is a host of delicious recipes, whether it's fresh fruit and crisp croissants or a full English with steaming high-grade Arabica blend coffee. You can also learn more about the background and ethos of the Wolseley with a description of the building and how it became the icon it is today, including an intriguing look at how breakfast service is run at the Wolseley both at front of house and behind the scenes.

Other cookbooks by this author