×


 x 

Shopping cart
8%OFFSarah Rainey - How to Jug a Hare - The Telegraph Book of the Kitchen - 9781781314234 - V9781781314234
Stock image for illustration purposes only - book cover, edition or condition may vary.

How to Jug a Hare - The Telegraph Book of the Kitchen

€ 25.99
€ 23.98
You save € 2.01!
FREE Delivery in Ireland
Description for How to Jug a Hare - The Telegraph Book of the Kitchen Hardcover. Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Num Pages: 336 pages. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 243 x 162 x 30. Weight in Grams: 622.

The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public’ s interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The Telegraph has been there to document it.

Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations. Contributions from ... Read more

The hidden gems of the past include interviews with 'up-and-coming' chefs including Richard Stein, producing the best of New British Cooking in Padstow, not to mention the flamboyant Egon Ronay extolling the virtues of the ‘ new’ trend of coffee houses.

Sometimes preventing hollandaise from splitting when you are sweating in a hot kitchen is just not worth it. So take some time out, sit down and read about what Mary Berry did before Great British Bake Off, how Heston Blumenthal wasn’ t the first person to make weird flavours of ice cream and the trade tips from the perennially progressive Elizabeth David.

With a foreword by best-selling food writer from the  Telegraph, this is a collection of all that we love about food from the archives of  The Telegraph.

Show Less

Product Details

Format
Hardback
Publication date
2015
Publisher
Aurum Press Ltd
Condition
New
Number of Pages
336
Place of Publication
, United Kingdom
ISBN
9781781314234
SKU
V9781781314234
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1

About Sarah Rainey
BEE WILSON writes 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine, for which she has been named food journalist of the year three times by the Guild of Food Writers. She also contributes book reviews to The Sunday Telegraph and other newspapers, and is the author of three books on the history of food. ... Read more

Reviews for How to Jug a Hare - The Telegraph Book of the Kitchen

Goodreads reviews for How to Jug a Hare - The Telegraph Book of the Kitchen


Subscribe to our newsletter

News on special offers, signed editions & more!