From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods.
The story of an American soldier-an over-age Army mess sergeant-as told through his letters home during World War II. The fascinating, often witty, view of war from the pen of...
When I was the head of a hotel school I became heavily involved with the British Heart Foundation charity. The work for the charity had to be done in my spare time and on one particular occasion I chose to work during my lunch break.
... packed brown sugar 1 to 2 tablespoons orange liqueur such as Grand Marnier or Triple Sec Resourceful Mae Kavanaugh worked out a quickly made topping reminiscent of the prized thick cream served over fresh fruit in Britain .
... in English and Khmer for us to stop and get o our bikes. His face was contorted with rage, muscles twitching beneath his skin like a nest of rattlesnakes in a thin cotton sack. #1 The British have become obsessed with food and chefs,
Marco Pierre White: The former “bad boy of the British culinary scene,” Bourdain recalls that White had the “first cookbook where the chef looked like the chefs I knewgaunt, driven, ...
Zócalo . The town square . Almost every city and town has one , and it's usually right in front of the main church , and across from city hall . Conversion Tables and Equivalents British Gas No. Travel Tips for 344.
to Neal's Yard Dairy in Neal Street, Covent Garden, has become the temple of British cheeses for both customers and cheese-makers. If you want to buy British cheese – and taste it before you buy – then there's no question that this is ...
The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.
Welcome to Classic British Cooking. This book is a celebration of British cooking, complete in the sense that it contains recipes across the whole spectrum of traditional British food – from soups to drinks, via fish, meat and vegetable ...