Toast Hash Roast Mash
Real Food for Every Time of Day
Seiten
2016
Mitchell Beazley (Verlag)
978-1-78472-137-4 (ISBN)
Mitchell Beazley (Verlag)
978-1-78472-137-4 (ISBN)
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The hottest chef in London, Dan Doherty, returns with a book bursting with mouth-watering recipes for the ultimate comfort food.
Dan Doherty is a judge on the BBC1's primetime series, Britain's Best Cook, alongside Mary Berry.
'There's serious talent in this kitchen' - Tom Parker Bowles, the Mail on Sunday
Celebrated Chef Dan Doherty has created a collection of recipes that he loves to cook at home - informal, easy and indulgent. With dishes based around eggs, hash, pancakes, toast, simple savoury dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer - but to eat all day.
Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs and a whole chapter devoted to food to defeat a hangover, including the Ultimate Grilled Cheese Sandwich.
Dan Doherty is a judge on the BBC1's primetime series, Britain's Best Cook, alongside Mary Berry.
'There's serious talent in this kitchen' - Tom Parker Bowles, the Mail on Sunday
Celebrated Chef Dan Doherty has created a collection of recipes that he loves to cook at home - informal, easy and indulgent. With dishes based around eggs, hash, pancakes, toast, simple savoury dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer - but to eat all day.
Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs and a whole chapter devoted to food to defeat a hangover, including the Ultimate Grilled Cheese Sandwich.
Dan Doherty has appeared on BBC1's Saturday Kitchen and Channel 4's Sunday Brunch. He is a judge on the BBC1's primetime series Britain's Best Cook. Dan was the Chef Director at London's Duck & Waffle, in the City of London and recently opened his own restaurant, The Royal Oak, in Marylebone, Central London. He won Tatler's Rising Star Chef award at their 2013 Restaurant Awards and the Guardian declared him 'among the high priests of Britain's culinary revival'. He is the author of Duck & Waffle: Recipes & Stories and Toast Hash Roast Mash.
| Erscheinungsdatum | 16.08.2016 |
|---|---|
| Zusatzinfo | 100 photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 200 x 247 mm |
| Gewicht | 970 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-78472-137-9 / 1784721379 |
| ISBN-13 | 978-1-78472-137-4 / 9781784721374 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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