Last Chance to Eat. The Fate os Taste in a Fast Food World
Par :Formats :
Définitivement indisponible
Cet article ne peut plus être commandé sur notre site (ouvrage épuisé ou plus commercialisé). Il se peut néanmoins que l'éditeur imprime une nouvelle édition de cet ouvrage à l'avenir. Nous vous invitons donc à revenir périodiquement sur notre site.
- Réservation en ligne avec paiement en magasin :
- Indisponible pour réserver et payer en magasin
- Nombre de pages255
- PrésentationBroché
- Poids0.24 kg
- Dimensions13,0 cm × 19,5 cm × 2,0 cm
- ISBN1-84596-123-4
- EAN9781845961237
- Date de parution01/05/2006
- ÉditeurMainstream Publishing
Résumé
Food has never been more fashionable, yet fewer and fewer people really know what good food is. Drawing on a lifetime of rich culinary experiences, Gina Mallet's irreverent memoir combines recollections of meals and their milieus with recipes and tasting tips. In loving detail, Last Chance to Eat muses the fates of foods that were once the stuff of feasts : light, fluffy eggs,; rich cheeses, fresh meat, garden vegetables; and fish just hauled ashore. Mallet's gastronomic adventures will appeal to any palate : from finding perfect grilled cheese ("as delicate as any Escoffier recipe") to combing the bustling food department at post-war Harrods for the makings of an "Elizabeth David meal". The search for taste often takes her far from the beaten path - to an underground "chevaline" restaurant serving horsemeat steaks and to purveyors of contreband Epoisses, for instance - but the journey is always a delight.
Food has never been more fashionable, yet fewer and fewer people really know what good food is. Drawing on a lifetime of rich culinary experiences, Gina Mallet's irreverent memoir combines recollections of meals and their milieus with recipes and tasting tips. In loving detail, Last Chance to Eat muses the fates of foods that were once the stuff of feasts : light, fluffy eggs,; rich cheeses, fresh meat, garden vegetables; and fish just hauled ashore. Mallet's gastronomic adventures will appeal to any palate : from finding perfect grilled cheese ("as delicate as any Escoffier recipe") to combing the bustling food department at post-war Harrods for the makings of an "Elizabeth David meal". The search for taste often takes her far from the beaten path - to an underground "chevaline" restaurant serving horsemeat steaks and to purveyors of contreband Epoisses, for instance - but the journey is always a delight.