Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.' Thomas Keller More than 100 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. It is not only a showcase of Jason's favourite things to cook, both savoury and sweet, but also a celebration of the flavours and techniques that have inspired him from all around the world. Every dish bears the hallmark of excellence on which he has built his reputation as one of the world's truly great and most innovative chefs. Beautiful, inspiring photography by John Carey completes this collection of stunningly good suppers.Adding squid ink to the aAmoli turns the sauce jet black, which looks really striking on the plate. ... black pepper 1a2 x 150g packet tempura batter 5 heaped tablespoons plain flour groundnut oil, for deep-frying For the squid ink aAmoli 2 garlic cloves, ... (Make sure you dona#39;t overcrowd the pan or the temperature of the oil will drop.)anbsp;...
|Publisher||:||A&C Black - 2014-06-19|