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Beschreibung
Food and wine matching put into terms that are easy to understand, offering informed consumer choices to find the best accompaniment for such everyday situations as a bowl of pasta, ordering a curry or going to a dinner party.
Food and wine matching put into terms that are easy to understand, offering informed consumer choices to find the best accompaniment for such everyday situations as a bowl of pasta, ordering a curry or going to a dinner party.
Über den Autor
Bert Blaize (Author)
Bert Blaize learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat¿Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK¿s top-ranked restaurant in `World¿s Best 50 Restaurants¿ for two years running. He collaborated with Dan Barber on his revolutionary WastED project when it came to London. Bert was recently named the UK¿s Top Young Sommelier by Flint Wines, and currently takes care of the wine at Serge et le Phoque in London¿s Fitzrovia. Bert¿s current favourite food + wine combination is apple pie + Sauternes
Claire Strickett (Author)
Claire Strickett has worked in kitchens, then restaurant marketing, publicity and recipe writing for leading chefs and restaurateurs, including Skye Gyngell, Rowley Leigh, Russell Norman, Gail¿s Bakery and Byron. Claire¿s current favourite food + wine combo is a Vietnamese salad + an off-dry Riesling. She lives in London.
Bert Blaize learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat¿Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK¿s top-ranked restaurant in `World¿s Best 50 Restaurants¿ for two years running. He collaborated with Dan Barber on his revolutionary WastED project when it came to London. Bert was recently named the UK¿s Top Young Sommelier by Flint Wines, and currently takes care of the wine at Serge et le Phoque in London¿s Fitzrovia. Bert¿s current favourite food + wine combination is apple pie + Sauternes
Claire Strickett (Author)
Claire Strickett has worked in kitchens, then restaurant marketing, publicity and recipe writing for leading chefs and restaurateurs, including Skye Gyngell, Rowley Leigh, Russell Norman, Gail¿s Bakery and Byron. Claire¿s current favourite food + wine combo is a Vietnamese salad + an off-dry Riesling. She lives in London.
Details
Erscheinungsjahr: | 2021 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Getränke |
Medium: | Buch |
Seiten: | 192 |
Inhalt: | Gebunden |
ISBN-13: | 9781529104851 |
ISBN-10: | 1529104858 |
Sprache: | Englisch |
Herstellernummer: | 745694 |
Einband: | Gebunden |
Autor: | Blaize, Bert |
Besonderheit: | Unsere Aufsteiger |
Hersteller: | Ebury Press |
Maße: | 141 x 50 x 22 mm |
Von/Mit: | Bert Blaize |
Erscheinungsdatum: | 01.04.2021 |
Gewicht: | 0,313 kg |
Über den Autor
Bert Blaize (Author)
Bert Blaize learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat¿Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK¿s top-ranked restaurant in `World¿s Best 50 Restaurants¿ for two years running. He collaborated with Dan Barber on his revolutionary WastED project when it came to London. Bert was recently named the UK¿s Top Young Sommelier by Flint Wines, and currently takes care of the wine at Serge et le Phoque in London¿s Fitzrovia. Bert¿s current favourite food + wine combination is apple pie + Sauternes
Claire Strickett (Author)
Claire Strickett has worked in kitchens, then restaurant marketing, publicity and recipe writing for leading chefs and restaurateurs, including Skye Gyngell, Rowley Leigh, Russell Norman, Gail¿s Bakery and Byron. Claire¿s current favourite food + wine combo is a Vietnamese salad + an off-dry Riesling. She lives in London.
Bert Blaize learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat¿Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK¿s top-ranked restaurant in `World¿s Best 50 Restaurants¿ for two years running. He collaborated with Dan Barber on his revolutionary WastED project when it came to London. Bert was recently named the UK¿s Top Young Sommelier by Flint Wines, and currently takes care of the wine at Serge et le Phoque in London¿s Fitzrovia. Bert¿s current favourite food + wine combination is apple pie + Sauternes
Claire Strickett (Author)
Claire Strickett has worked in kitchens, then restaurant marketing, publicity and recipe writing for leading chefs and restaurateurs, including Skye Gyngell, Rowley Leigh, Russell Norman, Gail¿s Bakery and Byron. Claire¿s current favourite food + wine combo is a Vietnamese salad + an off-dry Riesling. She lives in London.
Details
Erscheinungsjahr: | 2021 |
---|---|
Genre: | Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Getränke |
Medium: | Buch |
Seiten: | 192 |
Inhalt: | Gebunden |
ISBN-13: | 9781529104851 |
ISBN-10: | 1529104858 |
Sprache: | Englisch |
Herstellernummer: | 745694 |
Einband: | Gebunden |
Autor: | Blaize, Bert |
Besonderheit: | Unsere Aufsteiger |
Hersteller: | Ebury Press |
Maße: | 141 x 50 x 22 mm |
Von/Mit: | Bert Blaize |
Erscheinungsdatum: | 01.04.2021 |
Gewicht: | 0,313 kg |
Warnhinweis