Produktdetaljer
Biografisk notat
James Steen is an award-winning journalist and author. A sought-after collaborator with some
of the most renowned kitchen legends, he
has co-authored the autobiographies of Marco Pierre
White (The Devil in the Kitchen),
Raymond Blanc (A Taste of My Life), Keith Floyd (Stirred But Not
Shaken) and Ken Hom (My Stir-Fried Life). He is the author of The Kitchen Magpie, and teamed up with
Blanc to write Le Manoir aux Quat'Saisons: The
Story of a Modern Classic and Kitchen Secrets, and with White
to produce Marco Made Easy and White
Heat 25. During his
extensive career in Fleet Street he edited Punch
magazine. Alongside writing books, he is a contributing editor of Waitrose Food magazine. From his home in
Wandsworth, South-west London, Steen runs classes for locals in his Loxley
Cookery School.
Having dined and worked with some of the most brilliant chefs
around the world, top food writer James Steen presents the definitive 50 dishes
to die for.
Let your taste buds travel the world to discover the delights of
Vietnam's meaty pho, Japan's aromatic ramen, and the rib-sticking, spicy gumbo
of America's Deep South. Learn the truth and fascinating histories of our
favourite foods - how Queen Victoria loved a tongue-tingling curry and precisely
why Marmite is an essential part of Queen Elizabeth's fried breakfast.
Help settle the rows over the origins of the juicy burger, the swirly-peaked
pavlova and the cherry-topped ice cream sundae. Oh, and is beef Wellington - so
very British - actually named after the streets of Chicago?
Including intriguing facts and valuable
cooking tips, The 50 Greatest Dishes of the
World is the epicurean's
indispensable epicurean's travel
guide.
Produktdetaljer
Biografisk notat
James Steen is an award-winning journalist and author. A sought-after collaborator with some
of the most renowned kitchen legends, he
has co-authored the autobiographies of Marco Pierre
White (The Devil in the Kitchen),
Raymond Blanc (A Taste of My Life), Keith Floyd (Stirred But Not
Shaken) and Ken Hom (My Stir-Fried Life). He is the author of The Kitchen Magpie, and teamed up with
Blanc to write Le Manoir aux Quat'Saisons: The
Story of a Modern Classic and Kitchen Secrets, and with White
to produce Marco Made Easy and White
Heat 25. During his
extensive career in Fleet Street he edited Punch
magazine. Alongside writing books, he is a contributing editor of Waitrose Food magazine. From his home in
Wandsworth, South-west London, Steen runs classes for locals in his Loxley
Cookery School.