The Tannery Cookbook by Paul Flynn

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The Tannery Cookbook by Paul Flynn

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Résumé

Featuring recipes that are organized by ingredient in alphabetical sections running from 'Apples' through 'Chillies', 'Mussels' and 'Pheasant', and on to 'Turnips', this title also includes recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, and Red Onion.

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The Tannery Cookbook by Paul Flynn

"The Tannery Cookbook" showcases Flynn's sprightly, irreverent voice and honest passion for his work. Recipes are organized by ingredient in alphabetical sections running from 'Apples' through 'Chillies', 'Mussels' and 'Pheasant', and on to 'Turnips'. Each section begins with a saucy, chatty mini-essay on the starring ingredient. In addition to inventive recipes such as Mushroom Risotto with Black Pudding, Steamed Salmon with Curried Egg and Spring Onion Sauce, and Warm Salad of Ox Cheek, Red Onion, Radish and Butterleaf Lettuce, Flynn also includes more basic soups, sauces, home-made condiments, and decadent desserts some of which he explains in his mini-essays. Recipe measurements are offered in metric and English units, and most supporting ingredients are standards in a well-stocked kitchen. Unpretentious and unique, this collection will delight those who love fine cooking with a Hybernian flair-and who relish in stories cooked up in the life of a chef.

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Paul Flynn is owner chef of the Tannery Restaurant in Dungarvan, Ireland
SKU Non disponible
ISBN 13 9780955226168
ISBN 10 0955226163
Titre The Tannery Cookbook
Auteur Paul Flynn
État Non disponible
Type de reliure Hardback
Éditeur Cork University Press
Année de publication 2008-11-05
Nombre de pages 238
Note de couverture La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note Non disponible