Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online.
You can follow Blanche on Twitter at https://twitter.com/blanchevaughan
Gregg Wallace is a fruit and vegetable expert, writer, media presenter and greengrocer. He lives in London during the week and at weekends in Whitstable, Kent.
For more on Gregg, visit the websites http://greggwallace.com and www.wallaceandco.com. Follow him on Twitter at https://twitter.com/GreggAWallace.
Rev. James Martin, SJ, is a Jesuit priest, editor at large of America magazine, consultor to the Vatican’s Dicastery for Communication, and author of the New York Times bestsellers Learning to Pray, Jesus: A Pilgrimage, and The Jesuit Guide to (Almost) Everything. Father Martin is a frequent commentator in the national and international media, having appeared on all the major networks and outlets, like The Colbert Report, NPR’s Fresh Air, The New York Times, and the Wall Street Journal.
Matt Tebbutt presents Channel 4's Food Unwrapped, currently being filmed for its second series, as well as championing forgotten foods on BBC2's Great British Food Revival and stepping in as Saturday Kitchen guest presenter. Matt co-presented the popular Market Kitchen series on UKTV Food and represented Wales on BBC2's Great British Menu.
A graduate of Leith's School of Food and Wine, Matt has worked with some of the biggest names in food, including Marco Pierre White, Bruce Poole (Chez Bruce), Sally Clarke (Clarke's) and Alastair Little. He now owns and runs the acclaimed Foxhunter pub in Nant-y-derry, South Wales, for which he won AA Restaurant of the Year for Wales. Matt lives in Nant-y-derry with his wife and children.
Michel Roux Jr is one of London's most respected chefs. Le Gavroche, which he has run since 1991, continues to receive recommendations for excellence in every food guide. Michel's early training in France instilled in him a belief in simplicity and quality of raw ingredients which has he put to use in developing the recipes he uses both at Le Gavroche and in his books: Le Gavroche Cookbook, Marathon Chef and Matching Food and Wine.
www.michelroux.co.uk/
Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Légion d'honneur from France.
His beautiful hotel restaurant, Le Manoir aux Quat'Saisons, has retained two Michelin stars for thirty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer's Hotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.
16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients
Great British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So together, sixteen of our most celebrated and talented chefs have created delicious recipes to bring our native breeds and varieties back from the brink. Using only the best of ingredients, this collection of recipes will inspire home cooks to buy British and support our unique food heritage.
Título : Great British Food Revival: The Revolution Continues
EAN : 9780297867678
Editorial : Orion
El libro electrónico Great British Food Revival: The Revolution Continues está en formato ePub protegido por CARE
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