The Conran Cookbook This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Bestandsnummer des Verk�ufers 7719-9781840914962

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Bibliografische Details

Titel: The Conran Cookbook
Verlag: Conran
Erscheinungsjahr: 2007
Sprache: Englisch
ISBN-10: 1840914963
ISBN-13: 9781840914962
Einband: Paperback
Zustand: Very Good

�ber diesen Titel

Inhaltsangabe

Everything you need to know about selecting, preparing and cooking food. Written by three celebrated writers who care passionately about their subject, including Simon Hopkinson (Roast Chicken & Other Stories). More than 1,000 illustrations of raw ingredients, step-by-step guidnace and recipes. Includes more than 450 recipes from classics to innovative dishes. Hardback edition sold more than 80,000 copies in the UK.

�ber die Autorin bzw. den Autor

Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his acclaimed restaurants: Almeida, Bibendum, Bluebird, Coq d'Argent, Floridita, Orrery, Quaglino's, Sartoria, Zinc Bar & Grill and the 'Gastrodrome' at Tower Bridge that encompasses Le Pont de la Tour, Cantina del Ponte, Butlers Wharf Chop House and Blue Print Caf�. In 1998, he opened Alcazar on rue Mazarine, his first restaurant in Paris. Terence Conran's books include The Essential House Book; Chef's Garden; Classic Conran; Terence Conran on Restaurants; Terence Conran on London; Kitchens; Bathrooms and Storage all published by Conran Octopus.Simon Hopkinson was born in Bury in Lancashire where his love of good eating was established at the kitchen table. He left school at 17 to begin a career as a chef and by the age of 21, he had started his own restaurant. In 1987, he opened Bibendum in London with Terence Conran where he worked for 8 years before retiring to concentrate on writing. He has since written columns for the Independent, the Sunday Times and Sainsbury's Magazine and is the author of four books, including the bestselling Roast Chicken and Other Stories.Caroline Conran was the Sunday Times Magazine's cookery editor for 13 years. She has translated and edited the books of several of France's most celebrated chefs, including Michel Gu�rand and Roger Verg� and is the author of three books.

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