Cook: A Year in the Kitchen with Britain's Favourite Chefs by Rebecca Seal

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    • Ingredients: kale; milk; hake fillets; double cream; capers; parsley
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    • Ingredients: pig trotters; carrots; onions; Port wine; veal stock; veal sweetbreads; morel mushrooms; chicken breasts; egg whites; double cream
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    • Ingredients: Gruyère cheese; chicken stock; polenta; wild mushrooms; parsley
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    • Ingredients: sweet potatoes; goat cheese; parsley; chives; marjoram
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course
    • Ingredients: chicken breasts; coriander leaves; sesame oil; dried egg noodles
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  • ISBN 10 0852652232
  • ISBN 13 9780852652237
  • Published Oct 21 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Cornerstone
  • Imprint Guardian Books

Publishers Text

Ever since its launch in 2001, the Observer Food Monthly has been a huge hit with British foodlovers, taking us behind the scenes at famous restaurants, revealing insights into the worlds of our best chefs and, of course, providing delicious recipes that we simply can't wait to try. Now, for the first time, we have collected the best of those recipes - as well as others that are entirely new - into a sumptuous book that will have your mouth watering from the moment you open the pages. Antonio Carluccio's stuffed lamb cutlets, Gordon Ramsay's mackerel pate, Sam and Eddie Hart's roast suckling pig, Fergus Henderson's bone marrow salad and Giorgio Locatelli's turkey meatballs all make an appearance, alongside recipes from The Ivy, Moro and the River Cafe. Not only that, you'll also find details about famous chefs' favourite 'secret ingredients' and hints on technique that will have even a novice chef cooking like a pro. Beautifully photographed and bursting with creative ideas, Cook is the perfect book for anyone who's ever clipped a recipe out of the newspaper to save for later.

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