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'If food is the new rock 'n' roll, this recipe book is Sgt. Pepper's.' - Heston Blumenthal.
Featuring recipes from the UK's best restaurants, plus tips and techniques from the country's top chefs,GQ Eats is an indispensable guide for enthusiastic home cooks, sophisticated diners and good-food fanatics. This is the best of British food for men who want to cook and for women who want to know what to feed them.
With contributions from leading chefs and food writers including: Jason Atherton; Raymond Blanc; Heston Blumenthal; Fergus Henderson; Giorgio Locatelli; Yotam Ottolenghi; Oliver Peyton; Gordon Ramsay; Mark Hix; Michel Roux Jnr; Marcus Wareing and Bryn Williams.
The recipes provide inspiration for any occasion, from brilliant breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and rock 'n' roll Roasts - from Pitt Cue's Pulled Pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails.
Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz,GQ has created a cutting-edge compendium of recipes to cook again and again.
作者簡介
Paul Henderson has been GQ's Food and Drink editor since 2003. He has interviewed many of the biggest names in gastronomy, from Gordon Ramsay to Jamie Oliver. His work has also appeared in theGuardian, the Telegraph and the Spectator.
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