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Great British Chefs: Hacks – how chefs make dishes go from good to great
How do chefs make their dishes look and taste so incredible? In our latest cookbook, you'll find out. Learn how to harness the powers of purées, oils, marinades and more with 48 'micro' recipes that'll take your home cooking to the next level, before taking a look at 25 full dish recipes that showcase these culinary hacks – straight from the minds of some of the best chefs cooking in the UK today.
Published by Food Publishing (Books) Ltd
ALFRED PRASAD, International Restaurant Consultant ~ ANDREW GRAVETT, The Langham ~ ANNA TOBIAS, Café Deco ~ CHANTELLE NICHOLSON, Tredwells ~ CHRIS AND JEFF GALVIN, Galvin At Windows ~ DAYASHANKAR SHARMA, Grand Trunk Road ~ DOMINIC CHAPMAN, The Beehive ~ GALTON BLACKISTON, Morston Hall ~ JAMES COCHRAN, 1251 ~ JAMES MACKENZIE, The Pipe And Glass Inn ~ KESHIA SAKARAH, Caribe' ~ KUBA WINKOWSKI, Kubarn ~ MANDY YIN, Sambal Shiok Laksa Bar ~ MICHAEL BREMNER, 64 Degrees ~ NEIL CAMPBELL, ROVI ~ NUD DUDHIA, Breddos Tacos ~ PASCAL AUSSIGNAC, Club Gascon ~ PAUL FOSTER, Salt ~ PAUL WELBURN, 215 ~ PETER JOSEPH, Kahani ~ RICHARD BAINBRIDGE, Benedicts ~ SCOTT GOSS, Verdigris ~ SHUKO ODA, Koya Soho ~ SIMON HULSTONE, The Elephant