Starters
First Courses Easily Turned into Main Dishes
Published on 1. July 2005
Book
Paperback/Softback
160 pages
978-1-84400-161-3 (ISBN)
Description
Starters is a reflection of today's approach to eating. Whether at home or in a restaurant, we are increasingly inclined to eat a selection of starters or dine 'mezze' style over several light dishes, rather than consume the traditional three-course meal. This is a very special collection of adaptable, modern dishes presented in a clear and accessible way. The recipes in the book are conveniently arranged according to the occasion: nibbles and snacks; quick and easy recipes for casual meals; simple and satisfying dishes for family and friends; food for groups to accommodate larger gatherings; and posh food for entertaining to impress. The food is versatile and flexible, so dishes can be easily upsized to become lunches and suppers, or downsized to make visually stunning canapes or party food.
Reviews / Votes
"'A cookbook with a difference - your new flexible friend' Independent on Sunday"More details
Edition
New edition
Language
English
Place of publication
London
United Kingdom
Edition type
New edition
Illustrations
80photos
Dimensions
Height: 260 mm
Width: 250 mm
Weight
572 gr
ISBN-13
978-1-84400-161-3 (9781844001613)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
In 1999 Shane Osborn took over as the head chef of London's Pied a Terre, having previously worked as sous chef to Tom Aikens. A year later, aged just 29, he became the very first Australian to attain Michelin status. Born and brought up in Perth, Australia, Shane has worked in Europe for the past 10 years, including stints in France and Sweden, before moving to take a position with Gordon Ramsay and Marcus Wareing at the new L'Oranger, where he helped to gain a Michelin star. He later became junior sous chef at The Square, before joining Pied a Terre. Shane Osborn is a unique talent and his sensational food has taken Pied a Terre from strength to strength. In January 2003 the restaurant was awarded a second Michelin star. This is Shane's first cookbook, revealing the secrets of his success.