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Treats include Cheddar Eccles cakes and a Raspberry marshmallow.
Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château.
Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
Treats include Cheddar Eccles cakes and a Raspberry marshmallow.
Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château.
Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
Martyn Nail (Author)
Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maître Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner.
Discover more about Claridge's on Instagram [...] Twitter [...] and at [...]
Meredith Erickson (Author)
Meredith has written for The New York Times, Elle, enRoute, Food and Wine and Lucky Peach. She co-authored The Art of Living According to Joe Beef cookbook, which was nominated for a James Beard award in 2012. She also co-wrote the Le Pigeon: Cooking at the Dirty Bird (2013) and Olympia Provisions (2015) cookbooks. Meredith divides her time between Montreal and London.
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9781784723293 |
| ISBN-10: | 1784723290 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Nail, Martyn
Erickson, Meredith |
| Kamera: | Carey, John |
| Hersteller: | Octopus Publishing Group |
| Maße: | 297 x 228 x 30 mm |
| Von/Mit: | Martyn Nail (u. a.) |
| Erscheinungsdatum: | 05.10.2017 |
| Gewicht: | 1,6 kg |
Martyn Nail (Author)
Martyn was first inspired to cook by his grandmother and was baking his own cakes by the age of eight. He earned his catering diploma from Highbury College in 1986, top in his field with distinction. Two years later, Martyn started work at Claridge's as Third Commis Chef under Maître Chef des Cuisines Marjan Lesnik and later under John Williams. Over the years Martyn rose through the ranks to become the hotel's highly respected Executive Chef in 2004. Under Martyn's direction, Claridge's iconic afternoon tea won the British Tea Guild Best Afternoon Tea award twice. Martyn has worked tirelessly to make the Claridge's Foyer and Reading Room into one of London's most happening venues for lunch and dinner.
Discover more about Claridge's on Instagram [...] Twitter [...] and at [...]
Meredith Erickson (Author)
Meredith has written for The New York Times, Elle, enRoute, Food and Wine and Lucky Peach. She co-authored The Art of Living According to Joe Beef cookbook, which was nominated for a James Beard award in 2012. She also co-wrote the Le Pigeon: Cooking at the Dirty Bird (2013) and Olympia Provisions (2015) cookbooks. Meredith divides her time between Montreal and London.
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9781784723293 |
| ISBN-10: | 1784723290 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Nail, Martyn
Erickson, Meredith |
| Kamera: | Carey, John |
| Hersteller: | Octopus Publishing Group |
| Maße: | 297 x 228 x 30 mm |
| Von/Mit: | Martyn Nail (u. a.) |
| Erscheinungsdatum: | 05.10.2017 |
| Gewicht: | 1,6 kg |
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