Le Caprice
Le Caprice
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Summary
The famed London restaurant, Le Caprice, has been a contemporary restaurant since the 1940s. This is a collection of recipes from Le Caprice, and the author looks at why eating out has become a popular social and cultural activity.
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Le Caprice by Aa Gill
The famed London restaurant, Le Caprice, has been a contemporary restaurant since the forties and has a menu of stunningly inventive and delicious new dishes and year-round favourites. In LE CAPRICE, these recipes have been collected for the first time. From simply the best Eggs Benedict and Chopped Steak to the Epicurean Baked Razor Clams and Truffle-Studded Roast Capon, the recipes from Le Caprice are a directory of what fashionable London fancies on a plate most often. Whether it is the lightest lunch, a restorative brunch or an indulgent first-night celebration, Le Caprice provides with practiced elan and panache. This beautiful book has been innovatively designed by the team responsible for the wonderful Ivy cookbook. Alongside the tried and applauded recipes, AA Gill takes a characteristically oblique look at why eating out has become the most popular social and cultural activity in recent years
A.A. Gill is The Sunday Times restaurant critic and Tatler's food writer. He has won two Glenfiddich Awards for his writing.
| SKU | Unavailable |
| ISBN 13 | 9780340738382 |
| ISBN 10 | 0340738383 |
| Title | Le Caprice |
| Author | Aa Gill |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hodder & Stoughton |
| Year published | 1999-11-04 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |