All In The Food
75 Years of Cathal Brugha Street
Seiten
2016
O'Brien Press Ltd (Verlag)
978-1-84717-868-8 (ISBN)
O'Brien Press Ltd (Verlag)
978-1-84717-868-8 (ISBN)
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A celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from top chefs, including Darina Allen, Michel Roux Snr, Neven Maguire, and Ross Lewis, along with contributions by some of Ireland’s rising stars.
Cathal Brugha Street is one of the world's most famous culinary schools. Founded in 1941 it has taught generations of chefs who have become household names. This celebration of its amazing 75 years includes recipes from top chefs who trained or taught there, including Darina Allen, Richard Corrigan, Michel Roux Snr, Neven Maguire, and Ross Lewis. From starters, mains and desserts to a great cocktail selection, there's something for home cook and expert alike.
Sections include:
Major Irish chefs with signature dishes from their restaurants.
Classical dishes to contemporary cooking, including suggested wines and artisan beers for each course.
Starters, main courses, desserts, bakery, cocktails, table decorations and setup for home parties.
Artisan food and key industry food producers.
The future of food: from molecular gastronomy to sustainability
Cathal Brugha Street is one of the world's most famous culinary schools. Founded in 1941 it has taught generations of chefs who have become household names. This celebration of its amazing 75 years includes recipes from top chefs who trained or taught there, including Darina Allen, Richard Corrigan, Michel Roux Snr, Neven Maguire, and Ross Lewis. From starters, mains and desserts to a great cocktail selection, there's something for home cook and expert alike.
Sections include:
Major Irish chefs with signature dishes from their restaurants.
Classical dishes to contemporary cooking, including suggested wines and artisan beers for each course.
Starters, main courses, desserts, bakery, cocktails, table decorations and setup for home parties.
Artisan food and key industry food producers.
The future of food: from molecular gastronomy to sustainability
Dr Frank Cullen is Head of School of Culinary Arts and Food Technology in the Dublin Institute of Technology.
| Erscheinungsdatum | 04.10.2016 |
|---|---|
| Verlagsort | Dublin |
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Gewicht | 1008 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-84717-868-5 / 1847178685 |
| ISBN-13 | 978-1-84717-868-8 / 9781847178688 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
