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Inhaltsangabe
Making delicious dishes using six ingredients or less, Conrad Gallagher shows that the simplest cooking methods can bring out the richest flavour and taste. The volume is organized into chapters on individual courses of the meal - try a starter of ceps risotto with mascarpone and parmesan, a main course of roast fillet of beef with fig and shallot tatin, and finish off with caramelized bananas with lemongrass.
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Über die Autorin bzw. den Autor
Conrad Gallagher has worked at Trump Plaza, Le Cirque and the Waldorf Astoria, as well as with Alain Ducasse in France. His own restaurant, Peacock Alley in Dublin was awarded a Michelin star and he has recently opened in London. He is in his late 20s and, with an ongoing battle against cancer, is often interviewed by the media. He has cooked frequently many of the food programmes on television.
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