dinsdag 26 november 2013

My Kind of Cooking by Mark Sargeant (Boek)

In his first solo cookbook, Gordon Ramsay's right-hand-man of many years focuses on creating fabulous yet very affordable food

Supermarkets are starting to introduce cuts such as oxtail, pork cheeks, and beef flank in the aisles. Offering an exciting introduction to food that many people rarely consider, or have the confidence to cook, this book explains how to use these fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, but at a less than prime price. There are 120 recipes in which Sargeant's Michelin-starred skills showcase how to get the best out of cheaper cuts of meat; sustainable, less expensive type of fish; and produce. Recipes include Shoulder of Pork with Pears and Perry; Low and Slow Oxtail; Whole Roast and Spiced Carrots; Sprouts with Lemon, Sage, and Smoked Bacon; and Thick Vanilla Cream with Drunken Fruit. "Sarge" is passionate about getting back to basics in the kitchen and showing that everyone can delight their palate while watching their pennies. Includes metric measurements.

"Full of delicious, simple food you really want to eat. A great cookbook by one of Britain's best." —Jamie Oliver

About the Author
Michelin-starred Mark Sargeant is the coauthor of Gordon Ramsay Makes It Easy and Gordon Ramsay's Great British Pub Food. He first worked with Ramsay at Aubergine in 1998, was head chef at Ramsay's restaurant Claridge's from 2001 to 2008, and opened his own restaurant, Rocksalt, in July 2011.


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