The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
-
Piedmontese peppers
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Onion tart
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Steak au poivre
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Fish and chips
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Caramel ice cream
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Passionfruit tart
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show -
Tartare of salmon
from The Bibendum Cookbook The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1840915633
- ISBN 13 9781840915631
- Published Sep 06 2010
- Format Paperback
- Page Count 224
- Language English
- Countries United Kingdom
- Publisher Octopus Publishing Group
- Imprint Conran Octopus Ltd
Publishers Text
Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favorite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.Other cookbooks by this author
- Alcazar to Zinc: The Story of Conran Restaurants
- The Barnes & Noble essentials of cooking: From market to table, everything you need to know about selecting, preparing, cooking, and serving the very best of foods
- The Bibendum Cookbook
- Chef's Garden: Fresh Produce from Small Spaces
- Chef's Garden
- The Chef's Garden
- Chef's Garden: Fresh Produce from Small Spaces
- Classic Conran: Plain, Simple and Satisfying Food
- Classic Conran: Plain, Simple and Satisfying Food
- Classic Conran: Plain, Simple and Satisfying Food
- The Conran Cookbook
- The Conran Cookbook
- The Conran Cookbook
- The Conran Cookbook
- Conran Cookbook: The Purchase and Preparation of Food
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- The Cook Book: The Complete Guide to Selecting, Preparing, Cooking and Presenting Good Food
- Eat London: All About Food
- Eat London 2
- The Essential Cook Book: The Back-To-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- Gammon and Spinach and Other Recipes
- The Good Cook
- The Good Cook
- The Good Cook
- The Good Cook
- The Good Cook
- The Kitchen Handbook. Buying. Preparation. Cooking
- The Prawn Cocktail Years
- The Prawn Cocktail Years
- The Prawn Cocktail Years
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories
- Roast Chicken and Other Stories: Second Helpings
- Second Helpings of Roast Chicken
- Second Helpings of Roast Chicken (UK)
- Second Helpings of Roast Chicken (USA)
- Simon Hopkinson Cooks
- Simon Hopkinson Cooks
- Sweetbreads, Liver and Kidneys
- Terence Conran on Restaurants
- Terence Conran on Restaurants
- The Kitchen Book
- The Vegetable Book: How to grow and cook your own vegetables
- The Vegetarian Option
- The Vegetarian Option
- The Vegetarian Option
- The Vegetarian Option
- The Vegetarian Option: Simple, Vegetarian, Delicious
- Week In Week Out: 52 Seasonal Stories
- Week In Week Out: 52 Seasonal Stories
- Week In Week Out: 52 Seasonal Stories