A Passion for Puddings by Phil Vickery
Presents both classic and contemporary recipes based on the Carnation Condensed Milk. The author's 35 desserts include Stem Ginger Sponge with Sticky Orange Syrup, Caramel Parfait, Rose Petal Eton Mess, Peach Custard Tart with Hazelnut Brittle, and Ginger and Cherry Fudge.
For several years now Phil Vickery has been acclaimed as one of Britain's most exciting chefs. While he was Head Chef and Director of the Castle Hotel in Taunton the restaurant was awarded a Michelin star for four successive years. In 1995 he was the Egon Ronay Dessert Chef of the Year, and in the same year the Castle Hotel was "Times Restaurant of the Year". Phil has recently been ranked as one of Britain's top twenty chefs by the AA Restaurant Guide. Phil Vickery regularly appears on British television. He is resident chef on ITV's This Morning. He has done two series of Phil Vickery's Pudding Club for Anglia TV and 12 programmes of Who'll do the Pudding? He has made over 70 appearances on Ready, Steady, Cook and Celebrity Ready, Steady, Cook. He considers it is his mssion to demystify cooking and enable everyone to share his love of good food. His book 'Proof of the Pudding' has been nominated for the 2004 Andre Simon award.
| SKU | Unavailable |
| ISBN 13 | 9780743275613 |
| ISBN 10 | 0743275616 |
| Title | A Passion for Puddings |
| Author | Phil Vickery |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Simon & Schuster Ltd |
| Year published | 2005-09-05 |
| Number of pages | 80 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |