Atnaujinkite slapukų nuostatas

El. knyga: Claridge's: The Cookbook

4.01/5 (106 ratings by Goodreads)
,
  • Formatas: EPUB+DRM
  • Išleidimo metai: 05-Oct-2017
  • Leidėjas: Mitchell Beazley
  • Kalba: eng
  • ISBN-13: 9781784724146
Kitos knygos pagal šią temą:
Claridge's: The CookbookDidesnis paveikslėlis
  • Formatas: EPUB+DRM
  • Išleidimo metai: 05-Oct-2017
  • Leidėjas: Mitchell Beazley
  • Kalba: eng
  • ISBN-13: 9781784724146
Kitos knygos pagal šią temą:

DRM apribojimai

  • Kopijuoti:

    neleidžiama

  • Spausdinti:

    neleidžiama

  • El. knygos naudojimas:

    Skaitmeninių teisių valdymas (DRM)
    Leidykla pateikė šią knygą šifruota forma, o tai reiškia, kad norint ją atrakinti ir perskaityti reikia įdiegti nemokamą programinę įrangą. Norint skaityti šią el. knygą, turite susikurti Adobe ID . Daugiau informacijos  čia. El. knygą galima atsisiųsti į 6 įrenginius (vienas vartotojas su tuo pačiu Adobe ID).

    Reikalinga programinė įranga
    Norint skaityti šią el. knygą mobiliajame įrenginyje (telefone ar planšetiniame kompiuteryje), turite įdiegti šią nemokamą programėlę: PocketBook Reader (iOS / Android)

    Norint skaityti šią el. knygą asmeniniame arba „Mac“ kompiuteryje, Jums reikalinga  Adobe Digital Editions “ (tai nemokama programa, specialiai sukurta el. knygoms. Tai nėra tas pats, kas „Adobe Reader“, kurią tikriausiai jau turite savo kompiuteryje.)

    Negalite skaityti šios el. knygos naudodami „Amazon Kindle“.

"Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist



"...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy

"I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger

"When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness

"It's the best in the world" Alex James

An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form.

The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes chāteau.

Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
Foreword 6(2)
Rene Redzepi
Introduction 8(4)
A Brief History of Claridge's 12(4)
Claridge's by the Numbers 16(2)
Breakfast
18(14)
A Word on Eggs
32(16)
A Note on Room Service
48(2)
Elevenses
50(14)
Lunch
64(22)
The Art of Carving
86(18)
Afternoon Tea
104(2)
Tea Sandwiches
106(42)
Cocktails
148(10)
Dinner
158(28)
Game of the Season
186(26)
How to Host Dinner for 100
212(4)
Dessert
216(34)
Christmas at Claridge's
250(4)
Index 254(3)
Cookery Notes 257(1)
Acknowledgements 258(1)
Glossary 259
Martyn Nail (Author) Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maītre Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner.

Discover more about Claridge's on Instagram @claridgeshotel, Twitter @ClaridgesHotel and at www.claridges.co.uk

Meredith Erickson (Author) Meredith has written for The New York Times, Elle, enRoute, Food and Wine and Lucky Peach. She co-authored The Art of Living According to Joe Beef cookbook, which was nominated for a James Beard award in 2012. She also co-wrote the Le Pigeon: Cooking at the Dirty Bird (2013) and Olympia Provisions (2015) cookbooks. Meredith divides her time between Montreal and London.
Daugiau apie elektronines knygas Daugiau apie elektronines knygas
Pastovi nuoroda: https://www.kriso.lt/db/97817847241466e.html
Raktažodžiai: