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Gastronomique Library |  Special Offers

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Chef For All Seasons Ref: BFC33 Author - Gordon Ramsay & Roz Denny The theme of the collection is freshness and seasonality of ingredients, about which Ramsay is "passionate" . It is arranged by season, with Ramsay introducing each season by discussing his favourite foods, then showing his virtuosity in a set of recipes designed to show them at their best. The recipes are, as you would expect, supremely stylish, but cunningly designed to be simple enough in execution to tempt the home cook. Ramsay and Denny have, for once, actually achieved that rare balance between restaurant and domestic kitchen. Lots of fish recipes, the luxurious use of foie gras, the odd modish touch like crushed peas, desserts made with fashionably unfashionable fruits such as rhubarb and prunes, all make up a delectable set of recipes. Product Details Hardback ISBN: 1903845920 Pages: 224 Published: 2002 Language: English Price: £20.00 Quantity:

Italy Sky to Sea Ref: BFC67 Author - Ursala Ferrigno An interesting collection of traditional Itailian recipes, divided into six chapters defined by landscape and climate, Mountains, Forest & Wood, Coasts, Plains, Lakes & Rivers & Islands all complimented with stunning photography. NORMALLY £20.00 Product Details Hardback ISBN: 1840006005 Pages: 192 Published: 2003 Language: English Price: £10.00 Quantity:

How To Cook Better Ref: BFC66 Author - Shaun Hill Shaun Hill explains how your choice of ingredients and cooking processes affects the flavour and texture of your meal. For instance, he explores which cuts of meat suit grilling, roasting, stewing or frying and explains that if you marinade meat it will become more tender; caramelise it and you'll seal in the flavours; cook it slowly and you'll tenderise it while imbuing it with the flavours of the other ingredients. The book is divided into three sections: 'Essentials' (which considers taste combinations, equipment and balance in a meal), 'Ingredients' (which covers buying, storing, preparing and serving) and 'Cooking Techniques' (which considers the different ways in which ingredients can be cooked). Recipes are used to demonstrate the points, making this an inspirational cookbook as well as an invaluable kitchen handbook. Product Details Hardback ISBN: 1840007745 Pages: 240 Published: 2004 Language: English Price: £10.00 Quantity:   Sorry but due to popular demand this product is temporarily out of stock. To be advised of it's return please send a e-mail to info@infusions4chefs.co.uk

Culinaria European Specialities Ref: BFC83 Author - Rosalind Horton (English Editor) A tour of discovery, from Ireland in the west to Russia in the east, from Finland to the north and Turkey to the south. The entire richness of each country, traditions and regional characteristics as reflected in the artistry of its bakers and chefs, its master cheese makers and butchers, its winemakers and more, all captured in detailed photographic reports and impressive images. Carefully selected recipes convey the typical character of each national cuisine making it possible to bring the culinary journey to a practical conclusion by enjoying them at home. A glossary with explanations of the most important gastronomic terms and an extensive index round out this work. 20% OFF NORMAL PRICE Product Details Hardback ISBN: 3833111240 Pages: 640 Published: 2005 Language: English Price: £7.50 Quantity:

Kitchen Mayhem Ref: POST02 An illustration by Roger Balchon (44cm x 31cm) depicting an hilarious look behind the scenes of a busy kitchen. Would make a great present for a chefs office wall, because we have all "been there and done that". Well I know I have!! Price: £11.50 (Including VAT at 15%) Quantity:

Gastronomique Library |  Special Offers

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