Formulas for Flavour: How to Cook Restaurant Dishes at Home by John Campbell

  • Roast salt cod and clam chowder

    Roast salt cod and clam chowder

    from Formulas for Flavour: How to Cook Restaurant Dishes at Home Formulas for Flavour by John Campbell

    • Categories: Sauces, general; Soups; Dressings & marinades; Appetizers / starters; Main course; Cooking ahead; American
    • Ingredients: cod fillets; sea salt; ground cumin; five-spice powder; Venus clams; shallots; corn oil; smoked bacon; onions; carrots; celery; yellow peppers; potatoes; fish stock; cream; butter; escarole; parsley; chives; basil; baby spinach; chervil
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  • nancyinpink on April 21, 2013

    Roast Artichoke, Ratatouille, Olive & Basil Dressing. Page 23

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  • ISBN 10 1840910259
  • ISBN 13 9781840910254
  • Published Oct 15 2001
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food and divulge the culinary expertise that would guarantee all your dishes really work.

Meet John Campbell, acclaimed chef at Lords of the Manor, one of Britain's most luxurious hotels. Here he distills years of hard work and meticulous study in the gastronomic arts and sciences into a concise selection of foolproof gourmet recipes that lovers of fine dining can enjoy at home. Your tastebuds will thrill to the exciting combinations of quality ingredients on John's menus, but best of all, he takes you step-by-step through every stage of each dish's execution, explaining not only what to do when cooking, but how and why. You will be the envy of friends, and well on the way to developing your own signature dishes.

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