Great British Food Revival: The Revolution Continues
ByPublisher Description
This collection of recipes includes some of the biggest names in cookery today. THE GREAT BRITISH FOOD REVIVAL: THE REVOLUTION CONTINUES features recipes from Michel Roux Jr., Mary Berry, Raymond Blanc, Gregg Wallace,Yotam Ottolenghi, Antonio Carluccio, Valentine Warner, Ainsley Harriott, John Torode, Clarissa Dickson Wright, Richard Corrigan, Angela Hartnett, Matt Tebbutt, James Martin, Gary Rhodes and Jason Atherton.There are also recipes from new food-writing talent, Blanche Vaughan.
Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online.
You can follow Blanche on Twitter athttps://twitter.com/blanchevaughan
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About Blanche Vaughan
Blanche Vaughan is a food writer and chef. She trained at the River Cafe and then worked at Moro and St John. She writes for the GUARDIAN online.
You can follow Blanche on Twitter at https://twitter.com/blanchevaughan
Gregg Wallace
Gregg Wallace is a fruit and vegetable expert, writer, media presenter and greengrocer. He lives in London during the week and at weekends in Whitstable, Kent.
For more on Gregg, visit the websites http://greggwallace.com and www.wallaceandco.com. Follow him on Twitter at https://twitter.com/GreggAWallace.
James Martin
Other books by James Martin
Michel Roux jr
Michel Roux Jr is one of London's most respected chefs. Le Gavroche, which he has run since 1991, continues to receive recommendations for excellence in every food guide. Michel's early training in France instilled in him a belief in simplicity and quality of raw ingredients which has he put to use in developing the recipes he uses both at Le Gavroche and in his books: Le Gavroche Cookbook, Marathon Chef and Matching Food and Wine.
www.michelroux.co.uk/
Raymond Blanc
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