Parameter
- 256 Seiten
- 9 Lesestunden
Mehr zum Buch
When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.
Sprache
Von The Naked Chef (2001) sind aktuell auf Lager verfügbar.
Buchkauf
The Naked Chef, Jamie Oliver
- Sprache
- Erscheinungsdatum
- 2001
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- (Paperback),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 4,79
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- Titel
- The Naked Chef
- Sprache
- Englisch
- Autor*innen
- Jamie Oliver
- Verlag
- Penguin Books
- Erscheinungsdatum
- 2001
- Einband
- Paperback
- Seitenzahl
- 256
- ISBN10
- 0140277811
- ISBN13
- 9780140277814
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Handbücher und Anleitungen, Essen, England, Großbritannien, Backen, Essen und Trinken, Gemüse
- Erstveröffentlichung
- 1999
- Originaltitel
- Jamie Oliver, The Naked Chef
- Bewertung
- 4,05 von 5 Sternen
- Beschreibung
- When I first moved to London I rented a tiny flat in Hampstead, with a kitchen the size of a cupboard. After that I moved to a Hammersmith basement flat which wasn't much better, so I knew only too well the restrictions of a small kitchen with only basic cooking equipment. I had been cooking good food in a restaurant for some time, but found it difficult to re-create many of the recipes at home for lack of time, space, equipment or, sometimes, the availability to the average shopper of good-quality produce at reasonable prices. So, in an effort to re-create some exciting restaurant recipes in a limited kitchen, I found myself stripping down those recipes to something quite basic. I then adapted them, using what I did have in the cupboard, larder, fridge or garden. Using this principle I have built up a foolproof repertoire of simple, delicious and feisty recipes. At the same time I have tried to avoid culinary jargon and any complicated, time-consuming process that isn't justified by the end result.