Colman Andrews
Author
Publisher
Abrams
Pub. Date
2016.
Physical Desc
327 pages : illustrations (chiefly colour) ; 29 cm
Language
English
Description
From a James Beard Award—winning author, a fresh take on traditional recipes from England, Scotland and Wales.
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes...
Author
Publisher
Chronicle
Pub. Date
c2009
Physical Desc
383 p. : col. ill., map ; 29 cm.
Language
English
Description
The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this award—winning cookbook.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook...
Author
Publisher
Ecco, an imprint of HarperCollinsPublishers
Pub. Date
[2014]
Edition
First edition.
Physical Desc
xiv, 322 pages : illustrations (some color) ; 24 cm.
Language
English
Description
My Usual Table is a love letter to the great restaurants that have changed the way we eat-from Trader Vic's to Chez Panisse and Spago to elBulli-and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews.
For reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have...
Author
Publisher
Gotham Books
Pub. Date
2011
Physical Desc
xii, 321 p. ; 20 cm.
Language
English
Description
More than just the most influential chef of the late- twentieth and early-twenty-first centuries, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. A reservation at his restaurant, El Bulli,...
