James Steen is an award-winning journalist and author. A sought-after collaborator with some of the most renowned kitchen legends, he has co-authored the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life), Keith Floyd (Stirred But Not Shaken) and Ken Hom (My Stir-Fried Life). He is the author of The Kitchen Magpie, and teamed up with Blanc to write Le Manoir aux Quat'Saisons: The Story of a Modern Classic and Kitchen Secrets, and with White to produce Marco Made Easy and White Heat 25. During his extensive career in Fleet Street he edited Punch magazine. Alongside writing books, he is a contributing editor of Waitrose Food magazine. From his home in Wandsworth, South-west London, Steen runs classes for locals in his Loxley Cookery School.
Having dined and worked with some of the most brilliant chefsaround the world, top food writer James Steen presents the definitive 50 dishesto die for. Let your taste buds travel the world to discover the delights ofVietnam's meaty pho, Japan's aromatic ramen, and the rib-sticking, spicy gumboof America's Deep South. Learn the truth and fascinating histories of ourfavourite foods how Queen Victoria loved a tongue-tingling curry and preciselywhy Marmite is an essential part of Queen Elizabeth's fried breakfast. Help settle the rows over the origins of the juicy burger, the swirly-peakedpavlova and the cherry-topped ice cream sundae. Oh, and is beef Wellington sovery British actually named after the streets of Chicago?Including intriguing facts and valuablecooking tips, The 50 Greatest Dishes of theWorld is the epicurean'sindispensable epicurean's travelguide.
James Steen is an award-winning journalist and author. A sought-after collaborator with some of the most renowned kitchen legends, he has co-authored the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life), Keith Floyd (Stirred But Not Shaken) and Ken Hom (My Stir-Fried Life). He is the author of The Kitchen Magpie, and teamed up with Blanc to write Le Manoir aux Quat'Saisons: The Story of a Modern Classic and Kitchen Secrets, and with White to produce Marco Made Easy and White Heat 25. During his extensive career in Fleet Street he edited Punch magazine. Alongside writing books, he is a contributing editor of Waitrose Food magazine. From his home in Wandsworth, South-west London, Steen runs classes for locals in his Loxley Cookery School.
| Erscheint lt. Verlag | 2.3.2017 |
|---|---|
| Reihe/Serie | The 50 |
| The 50 | |
| The 50 | The The 50 |
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Reisen ► Hotel- / Restaurantführer | |
| Reisen ► Reiseführer | |
| Schlagworte | best dishes • foodie • food travel • global cuisine • Street Food • travel tips |
| ISBN-10 | 1-78578-174-X / 178578174X |
| ISBN-13 | 978-1-78578-174-2 / 9781785781742 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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