Cher Albert: Answers to everything gastronomique by Albert Roux

This book has not been indexed yet...

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 1857934482
  • ISBN 13 9781857934489
  • Published Oct 20 1994
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

This is a collection of solutions to culinary conundrums from top chef Albert Roux. How can you tell the difference between a good champagne and a bad one? How do you cut onions without crying? Do you fold napkins after a meal? Is it all right to wear paper hats in a restaurant? In 1993, Roux started writing a regular column in the "Evening Standard" answering reader's queries ranging from recipes to table etiquette and from kitchen equipment to shopping tips. The column also features Roux's recipes for all occasions, such as Italian panettone, Welsh rarebit and grilled marinated salmon.

Other cookbooks by this author