Read James Steen - Magpie: The Kitchen Magpie : A Delicious Melange of Culinary Curiosities, Fascinating Facts, Amazing Anecdotes and Expert Tips for the Food-Lover FB2
9781848316638 1848316631 A marvelous history of cookery through the ages blended with expert tips and astonishing facts. Along the way we find out why on earth John Wayne kept his cow at a hotel, and who invented the fork. The Kitchen Magpie is a book unlike any other; a must-read for curious cooks and food lovers everywhere., Featuring exclusive recipes from top chefs such as Marcus Wareing and Mary Berry, and contributions from Raymond Blanc, Marco Pierre-White, and chef-to-the-stars Kai Chase, this beautifully presented miscellany blends the history of cookery through the ages with expert tips and astonishing facts. How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that's not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail? Award-winning food writer James Steen tells the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet. He also reveals why John Wayne kept his cow at a hotel . . . James Steen is a journalist and ghostwriter, having collaborated with great chefs such as Marco Pierre White ( The Devil in the Kitchen ), Raymond Blanc ( A Taste of My Life ), and Keith Floyd ( Stirred But Not Shaken )., Join award-winning writer James Steen for a feast of food and drink facts and culinary curiosities. Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off. With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, thismouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice., This delicious feast of food facts, mouth-watering myths and culinary curiosities will satisfy all appetites. It combines fascinating tips, such as the science behind the perfect pork crackling, with a history of food through the ages that reveals who ate what, why, when and where. Along the way we find out why John Wayne kept his cow at a hotel, and who invented the fork. A book unlike any other, it is a must-read for curious cooks and food lovers everywhere.
9781848316638 1848316631 A marvelous history of cookery through the ages blended with expert tips and astonishing facts. Along the way we find out why on earth John Wayne kept his cow at a hotel, and who invented the fork. The Kitchen Magpie is a book unlike any other; a must-read for curious cooks and food lovers everywhere., Featuring exclusive recipes from top chefs such as Marcus Wareing and Mary Berry, and contributions from Raymond Blanc, Marco Pierre-White, and chef-to-the-stars Kai Chase, this beautifully presented miscellany blends the history of cookery through the ages with expert tips and astonishing facts. How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that's not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail? Award-winning food writer James Steen tells the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet. He also reveals why John Wayne kept his cow at a hotel . . . James Steen is a journalist and ghostwriter, having collaborated with great chefs such as Marco Pierre White ( The Devil in the Kitchen ), Raymond Blanc ( A Taste of My Life ), and Keith Floyd ( Stirred But Not Shaken )., Join award-winning writer James Steen for a feast of food and drink facts and culinary curiosities. Delving into forgotten corners of gastronomic history, Steen reveals what Parmesan has to do with broken bones and why John Wayne kept a cow in a hotel. Laying bare the secrets of the kitchen, he concocts the ultimate hangover cure and explains how to cook perfect rib of beef with the oven off. With much-loved cooks including Mary Berry and Paul Hollywood sharing passion and know-how, thismouth-watering miscellany will sate the appetite of every kitchen dweller, from the masterful expert to the earnest apprentice., This delicious feast of food facts, mouth-watering myths and culinary curiosities will satisfy all appetites. It combines fascinating tips, such as the science behind the perfect pork crackling, with a history of food through the ages that reveals who ate what, why, when and where. Along the way we find out why John Wayne kept his cow at a hotel, and who invented the fork. A book unlike any other, it is a must-read for curious cooks and food lovers everywhere.