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Cher Albert
Cher Albert
hardback
Published:
20 October, 1994
hardback
Published:
20 October, 1994
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Description
This is a collection of solutions to culinary conundrums from top chef Albert Roux. How can you tell the difference between a good champagne and a bad one? How do you cut onions without crying? Do you fold napkins after a meal? Is it all right to wear paper hats in a restaurant? In 1993, Roux started writing a regular column in the Evening Standard answering reader's queries ranging from recipes to table etiquette and from kitchen equipment to shopping tips. The column also features Roux's recipes for all occasions, such as Italian panettone, Welsh rarebit and grilled marinated salmon.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781857934489 |
| ISBN10 | 1857934482 |
| Number Of Pages | 128 |
| Item Weight | 317 g |
| Product Dimensions | 142 x 18 x 218 mm |
| Publisher / Reseller | Pavilion Books |
| Format | hardback |
| Edition | Reprint |
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