Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	November 2018
Genre:	Ratgeber
	Cookery dishes & courses / Cookery dishes and courses / meals / COOKING / Courses & Dishes / General / COOKING / Entertaining / COOKING / Regional & Ethnic / English, Scottish & Welsh / COOKING / Specific Ingredients / Game / General cookery & recipes / General cookery and recipes
ISBN:	9781472905574
EAN-Code:	9781472905574
Verlag:	Bloomsbury
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 275 mm / B 230 mm / D 43 mm
Gewicht:	2203 gr
Seiten:	400
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

Discover the ingenious recipes and unrivalled attention to detail that made Pollen Street Social a name in the restaurant world, and follow the remarkable journey of a chef who took a risk to fulfil his dreams. Pollen Street Social is more than just a restaurant. Now, in this extraordinary book by the man who made it a reality, you will find out why. This stunning book showcases the very best recipes from the acclaimed Pollen Street Social, Jason Atherton's award-winning London restaurant. Opening in 2011, Pollen Street Social was awarded a coveted Michelin star just six months after opening, and the accolades and awards have continued ever since, and these pages highlight exactly why. The eponymous restaurant is famed for using the very best and freshest produce, and, following the seasons, Jason and his team take inspiration from the suppliers who put their heart and soul into producing the ingredients that form the dishes. With this focus on the importance of his suppliers running throughout, this book also details Jason's journey and his passion for every dish on the menu. The dishes featured range from canapés and afternoon tea to recipes such as Fruits of the Sea, Cartmel Valley Venison Loin and Pistachio Souffle, each of which is beautifully photographed by John Carey. "Jason is a marvellous chef that feeds the soul and leads the way for many young chefs, demonstrating what it is to be a chef in the 21st century." Ferran Adria "Jason has mastered the art of creating social places, where people feel good and eat well, and which could be seen as the essence of deformalised dining. A visionary in his own right with a clear grasp of today's international restaurant scene." Alain Ducasse "Jason Atherton is a realist not a fantasist. He has turned his dreams into reality." Marco Pierre White