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A Taste of Relais and Chateaux: 97 Recipes from Some of the Finest Chefs in the UK and Ireland

A Taste of Relais and Chateaux: 97 Recipes from Some of the Finest Chefs in the UK and Ireland

Gordon Jones
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From the front dustcover:

“Bringing together the styles and techniques of some of the most highly regarded chefs in the UK and Ireland, this book serves up a unique collection of menus.

The recipes embrace the diverse and innovative talents of such exciting renowned Michelin starred chefs such as Raymond Blanc of Le Manoir Aux Quat’ Saisons, Heston Blumenthal of The Fat Duck, Alain Roux of The Waterside Inn, Michel Roux Jr of Le Gavroche, Michael Caines of Gidleigh Park and John Campbell of The Vinyard at Stockcross, each of whom has been awarded Grand Chef status by Relais & Châteaux, as well as the many other chefs working for Relais & Châteaux, properties in the UK and Ireland, all of whom have an enviable collection of Michelin stars, AA rosettes and numerous other industry accolades between them.

From the technically challenging and ground breaking through to classic and traditional, the recipes featured all encourage the use of the freshest ingredients, locally sourced wherever possible, and reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen.

This is the first time that every chef within Relais & Châteaux, UK & Ireland has collaborated to produce a cookbook, and, with recipes for every level of ability, this book will bring hours of pleasure and achievement to all enthusiastic cooks, and hopefully awaken dormant talent in others.”
Language
English
Pages
320
Format
Hardcover
Release
June 30, 2009
ISBN 13
9780956266118

A Taste of Relais and Chateaux: 97 Recipes from Some of the Finest Chefs in the UK and Ireland

Gordon Jones
0/5 ( ratings)
Read Download
From the front dustcover:

“Bringing together the styles and techniques of some of the most highly regarded chefs in the UK and Ireland, this book serves up a unique collection of menus.

The recipes embrace the diverse and innovative talents of such exciting renowned Michelin starred chefs such as Raymond Blanc of Le Manoir Aux Quat’ Saisons, Heston Blumenthal of The Fat Duck, Alain Roux of The Waterside Inn, Michel Roux Jr of Le Gavroche, Michael Caines of Gidleigh Park and John Campbell of The Vinyard at Stockcross, each of whom has been awarded Grand Chef status by Relais & Châteaux, as well as the many other chefs working for Relais & Châteaux, properties in the UK and Ireland, all of whom have an enviable collection of Michelin stars, AA rosettes and numerous other industry accolades between them.

From the technically challenging and ground breaking through to classic and traditional, the recipes featured all encourage the use of the freshest ingredients, locally sourced wherever possible, and reflect the enthusiasm and dedication of each chef to combine the textures, flavours, aromas and visual appeal of nature’s produce, adding their own flair and natural ability, to create wonderful dishes that you can now recreate in your own kitchen.

This is the first time that every chef within Relais & Châteaux, UK & Ireland has collaborated to produce a cookbook, and, with recipes for every level of ability, this book will bring hours of pleasure and achievement to all enthusiastic cooks, and hopefully awaken dormant talent in others.”
Language
English
Pages
320
Format
Hardcover
Release
June 30, 2009
ISBN 13
9780956266118

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