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GQ Eats: The cookbook for men of seriously good taste (Anglais) Relié – 3 septembre 2013

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4,1 étoiles sur 5 4 commentaires provenant des USA

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Description du produit

Présentation de l'éditeur

'If food is the new Rock 'N' Roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal.

From the magazine synonymous with style comes the ultimate cookbook for men with discerning taste.

Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs, GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them.

With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams.

The recipes provide inspiration for any occasion, from Brilliant Breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and Rock 'n' Roll Roasts - from Pitt Cue's pulled pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails.

Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again.

Contents Includes:

Start the day the GQ way with American pancakes, eggs Benedict, or the best bacon sandwich.

Including Mark Hix' bubble and squeak, Fergus Henderson's veal and pea soup, Simon Wadham's potted shrimps and Billy Reid's Lancashire hotpot.

Man-sized meals best served with beer, wine, or both, including Daniel Boulud's coq au vin, Karam Sethi's seekh kebabs and William Leigh's fried chicken nuggets.

Make-overs of food favourites for men who want a healthy option, including chicken korma, a healthy burger and Stuart Gillies' shepherd's pie.

Michelin-star chefs demonstrate their talents, including John Campbell's wild mushroom risotto, Giorgio Locatelli's tomato and chilli pasta with prawns, Daniel Boulud's steak tartare and Michel Roux Jnr's lobster mango salad.

The great outdoors gets even greater thanks to GQ. Includes recipes for sandwiches, burgers, kebabs, salads and wraps, plus advice on how to become the king of the barbecue.

Whether it is Claude Bosi's sausage roll, Jason Atherton's salt and pepper squid, Heston Blumenthal's Scotch egg or Ramond Blanc's French onion soup, these
recipes will have everyone coming back for more.

You can't beat our meat. Chicken, beef, pork, lamb, even a guide to smoking
your own Pitt Cue pulled pork.

Because real men do eat mousse, syllabub and sorbet... sometimes.

Creations from bar legends.

Biographie de l'auteur

Paul Henderson has been GQ's Food and Drink editor since 2003. He has interviewed many of the biggest names in gastronomy, from Gordon Ramsay to Jamie Oliver. His work has also appeared in the Guardian, the Telegraph and the Spectator.

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Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.1 étoiles sur 5 4 commentaires
3.0 étoiles sur 5 Three Stars 20 juillet 2014
Par Greg Richter - Publié sur Amazon.com
Format: Relié Achat vérifié
Some great recipes, some real garbage. There's some gems in here, but quite a lot of filler.
5.0 étoiles sur 5 Quality recipies 11 janvier 2014
Par CSO AF - Publié sur Amazon.com
Format: Relié Achat vérifié
I saw this at my local BAM and decided I needed a cook book for classy occasions.
This book does not disappoint.
5.0 étoiles sur 5 Beautifully Presented With Some Great Recipes 5 décembre 2013
Par Brett H - Publié sur Amazon.com
Format: Relié
This is a very nicely presented book which looks like a quality product from the predominantly black cover to the high quality glossy pages and the carefully constructed photographs. The format is that the book is divided into ten sections, examples of which are Brilliant Breakfasts, Health Conscious Classics and Michelin Star Meals. Hence there is quite a wide selection of dishes, each from a well known chef. Among the better known contributors are Heston Blumenthal, Raymond Blanc and Gordon Ramsey, so this is quite a roll call of the great and the good in cookery.

The recipes themselves encompass a good selection as would befit the wide range of authors. Many of them look delicious. The methodology in each case is very carefully laid out, stage by stage. The ingredients are clearly listed and, almost invariably, should not be too difficult to source from your local supermarket although you may have to work a bit to find, for example, a haunch of wild boar for your alternative Christmas dinner. The aforesaid haunch of wild boar, duck kebab and Robert Wright's version of fish pie and many others look very tempting and there are reworkings of old favorites such as shepherds pie and chicken and chips.

This is a book which will be welcomed as a gift by any aspiring chef. It is beautifully produced and will not look out of place as a coffee table volume. It is, however, stuffed with tempting but practical recipes so is not just pretty, but is a very practical and useful addition to any cookbook collection. Although billed as `the cookbook for men of seriously good taste' there is no sex bias here and this will be just as good for the ladies.
4.0 étoiles sur 5 Excellent book for men cooking. 23 janvier 2017
Par chspyder - Publié sur Amazon.com
Format: Broché
Yes this book is truly good for the person who is able to cook but wants to talk it up to the next level. The book itself is very crisp and clean although I do have a shipping complaint it was damaged on the back I had to give it as a Christmas present and therefore it was not able to be replaced properly but the book itself and its contents are one of the nicest Reeds you'll have and also will help you produce excellent meals but don't forget you need to have a little bit of cooking experience first.
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