Classic Conran

by Sir Terence Conran (Author), Vicki Conran (Author)

• Used

  Hardcover
  2003

  $3.21

  In a world where cooking has become increasingly complex it is perhaps an opportune time to demonstrate that simply prepared and cooked food is as good, if not better than the complicated offerings recently in vogue. For years the best kept secret has been that many of the best dishes are in fact perfectly simple. This applies to both the flavor and the preparation. The quality of the ingredients comes first whilst the preparation and the cooking concentrates on bringing out the natural flavours. The recipes are classics not only because of their enduring appeal, but also because of their timeless quality, such as Soupe a I'Oignon, Steak au Poivre and Summer Pudding. This collection of mouthwatering recipes is a resource to return to again and again.

• Used

  Paperback
  2006

  $3.21

  In a world where cooking has become increasingly complex it is perhaps an opportune time to demonstrate that simply prepared and cooked food is as good, if not better than the complicated offerings recently in vogue. For years the best kept secret has been that many of the best dishes are in fact perfectly simple. This applies to both the flavour and the preparation. The quality of the ingredients comes first and the preparation and the cooking concentrates on bringing out the natural flavours. The recipes are classics not only because of their enduring appeal, but also because of their timeless quality, such as Soupe a l'Oignon, Steak au Poivre and Summer Pudding. This collection of mouthwatering recipes is a resource to return to again and again.

• Used

  Hardcover
  2003

  $5.63

  In a world where cooking has become increasingly complex it is perhaps an opportune time to demonstrate that simply prepared and cooked food is as good, if not better than the complicated offerings recently in vogue. Many of the best dishes are in fact perfectly simple - this applies to both the flavour and the preparation. The quality of the ingredients comes first and the preparation and the cooking concentrates on bringing out the natural flavours. This title includes recipes that are generally considered as classics, not only because of their enduring appeal, but also because of their timeless quality, such as soupe a l'oignon, steak au poivre and summer pudding.