Charlie Trotter Bücher

Provides recipes for vegetable dishes such as baby carrot terrine with shiitake mushroom salad, and arugula noodles with smoked yellow tomato sauce

A new edition of The Cook's Book � winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world�s top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you�ll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.

Prepared using techniques like juicing, dehydrating, and blending, raw foods highlight the natural goodness of fruits and vegetables. Renowned chefs have elevated raw cuisine to new heights, with one showcasing it at a prestigious Chicago restaurant and another earning international acclaim at her fine-dining establishment in California. This landmark volume captures the essence of this dynamic cuisine, featuring innovative dishes such as Broccoflower Couscous with Curry Oil, Three Peppercorn-Crusted Cashew Cheese with Honeycomb and Balsamic Vinegar, Bleeding Heart Radish Ravioli with Yellow Tomato Sauce, and Watermelon Soup with Sharlyn Melon Granité. Each recipe includes detailed wine pairings designed to enhance the flavors, textures, and aromas. Juices, an integral part of the raw-food repertoire, are also highlighted with refreshing options like Red Roxie, Prickly Pear and Pomegranate, and Cucumber-Lime Water. Accompanied by award-winning photography, the chefs’ creations celebrate ingredients in their purest form. In their capable hands, raw food represents a revolutionary approach to cooking and eating, transforming how we perceive and enjoy wholesome ingredients.

Hundreds of recipes and practical step-by-step advice from the world's top chefs show you how to master key techniques, develop new skills and succeed every time * SHAUN HILL on SOUPS * MARCUS WAREING on MEAT * DAN LEPARD on BREAD * ATUL KOCHHAR on INDIAN COOKING * PETER GORDON on SPICES * and MANY MANY MORE * Share their passion, expand your range and enjoy cooking everything - simply.