Download Kitchen Garden Experts : Twenty Celebrated Chefs and Their Head Gardeners by Cinead McTernan in DOC, MOBI
9780711234963 English 0711234965 Kitchen Garden Experts features the chefs and gardeners at twenty of the UK's most exciting restaurants, hotels, pubs and cafes, focussing on how they produce the best fruit and vegetables to appear on their menus. With this book you can: Explore the kitchens and gardens of twenty celebrated chefs, from, Sir Terrance Conran and Raymond Blanc to River Cottrage and L'Enclume Gain extraordinary access to 20 recipe books and 40 signature dishes Discover key ingredients and special growing methods that help these chefs win awards for excellence Follow the simple steps from plot to plate, learning new growing skills Savour the flavour of fresh local produce - either at your own table or by visiting the restaurants themselves Twenty featured chefs include: Raymond Blanc & Anne-Marie Owens at Le Manoir aux Quat'Saisons, Gill Meller at River Cottage Sir Terence Conran at Barton Court, Simon Rogan at L'Enclume, Tom Lewis at Monachyle Mhor, Jack Stein at Padstow Kitchen Garden, Ruthie Rogers at River Café, Skye Gyngell at Heckfield Place., This book features the chefs and gardeners at the UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs and restaurants from Terence Conran and Raymond Blanc to River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves., This book features the chefs and gardeners of UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs, from Terence Conran to Raymond Blanc, and restaurants, such as River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves., With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 20 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by season, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruit to veg to herb and from plot to kitchen. You can enjoy a memorable meal at all the restaurants featured, or enjoy recreating the ingredients and the meals for many years to come. Twenty featured chefs include: Raymond Blanc & Anne-Marie Owens at Le Manoir aux Quat'Saisons; Simon Rogan at L'Enclume; Gill Meller and Craig Rudman at River Cottage; Sir Terance Conran and Jonathan Chidsey, at Albion; Iain & Matthew Pennington & Mark Cox at The Ethicurean; Tom Lewis at Monachyle Mhor
9780711234963 English 0711234965 Kitchen Garden Experts features the chefs and gardeners at twenty of the UK's most exciting restaurants, hotels, pubs and cafes, focussing on how they produce the best fruit and vegetables to appear on their menus. With this book you can: Explore the kitchens and gardens of twenty celebrated chefs, from, Sir Terrance Conran and Raymond Blanc to River Cottrage and L'Enclume Gain extraordinary access to 20 recipe books and 40 signature dishes Discover key ingredients and special growing methods that help these chefs win awards for excellence Follow the simple steps from plot to plate, learning new growing skills Savour the flavour of fresh local produce - either at your own table or by visiting the restaurants themselves Twenty featured chefs include: Raymond Blanc & Anne-Marie Owens at Le Manoir aux Quat'Saisons, Gill Meller at River Cottage Sir Terence Conran at Barton Court, Simon Rogan at L'Enclume, Tom Lewis at Monachyle Mhor, Jack Stein at Padstow Kitchen Garden, Ruthie Rogers at River Café, Skye Gyngell at Heckfield Place., This book features the chefs and gardeners at the UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs and restaurants from Terence Conran and Raymond Blanc to River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves., This book features the chefs and gardeners of UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and vegetables to appear on that day's menu. It reveals their beautiful kitchen gardens, inspiring and delicious recipes, and their tried-and-tested gardening techniques. Now you can explore the kitchens and gardens of famous chefs, from Terence Conran to Raymond Blanc, and restaurants, such as River Cottage and Petersham. Gain extraordinary access to the kitchen gardens and personal recipe books of more than 20 head chefs. With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 30 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners, it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by region, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruits to vegetables to herbs and from plot to kitchen. You can book a table at all the places featured, or enjoy recreating the ingredients and the meals yourselves., With this book any gardener can follow the precise steps that top chefs take to create great-tasting dishes. From choosing, growing, harvesting and cooking, find out how to make the tastiest dishes using more than 20 crops and recipes. The chefs reveal the details that contribute to perfection, how they collaborate with their head gardeners to determine soil preparation, the timing of sowing, careful harvesting and refined storage, right down to how they prepare the crops for cooking. For existing gardeners it will offer inspiration when it comes to choosing what to grow from the perspective of what's good to eat. Arranged by season, this book will enable armchair and real exploration of restaurants, kitchens and gardens, from fruit to veg to herb and from plot to kitchen. You can enjoy a memorable meal at all the restaurants featured, or enjoy recreating the ingredients and the meals for many years to come. Twenty featured chefs include: Raymond Blanc & Anne-Marie Owens at Le Manoir aux Quat'Saisons; Simon Rogan at L'Enclume; Gill Meller and Craig Rudman at River Cottage; Sir Terance Conran and Jonathan Chidsey, at Albion; Iain & Matthew Pennington & Mark Cox at The Ethicurean; Tom Lewis at Monachyle Mhor