With the help of this cookbook, even the most humble meal can be transformed into restaurant-quality cuisine
Chef and restaurateur Colin Fassnidge leapt to prominence Down Under as the outspoken Irishman on Australian reality show My Kitchen Rules. His first book is an extension of what he's created in his restaurants, The Four in Hand and 4Fourteen. An introduction for each section provides insight into Colin's own inspiration, offers advice, and shares secrets to turn the modest home-cooked meal into impressive restaurant fare. The style of food is predominantly drawn from 4Fourteen, an all-day "Eating House" and bar, with an emphasis on share food, from small plates to whole animals. Includes dual measurements.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Colin Fassnidge has worked at some of Sydney’s most acclaimed restaurants, including Banc and est. In 2003 he took over Four In Hand dining room, and in May 2012, he opened the Sydney dining hotspot 4Fourteen, which has already established itself as a favorite among food critics and patrons alike.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.