by Diana Miller (Photographer), Diana Miller (Photographer), James Murphy (Photographer), Terence Conran (Introduction), John Torode (Author), Sarah Francis (Author)
Chef John Torode oversees 100 chefs serving as many as 2000 people a day in the Mezzo restaurant in London's Soho. The freestyle approach to the global kitchen sees the combination of ingredients, flavours and cooking styles from Asia and Europe. With particular emphasis on modern trends in cooking, this book includes over 100 recipes such as Wok Fried Crab with Garlic and Chilli, Roast Marinated Lamb with Sweet Potato Mash, Aubergine Ravioli with Black Butter and Capers, and Lemon Mascarpone Cake. A glossary helps to demystify shopping for and preparing some of the more unusual ingredients, from tamarind to lemon grass.
Format: Hardcover
Pages: 224
Edition: 1st
Publisher: Conran Octopus Ltd
Published: 23 Oct 1997
ISBN 10: 1850299226
ISBN 13: 9781850299226