From Alsace to Yorkshire by Lionel Strub
Every young chef should read this book before they embark on a career in cooking. From Alsace to Yorkshire is more than a cookbook, it is Lionel's journey, a journey with which any chef or restaurateur will identify. Lionel's success however is not just his dogged determination, he is also a very talented chef with an enviable ability to fuse the cooking of two, vital, lively areas, Yorkshire and Alsace. Each has their own culinary identity yet Lionel has taken the best of each and let them shine individually as well as together. As the wealth of recipes in the book shows Lionel has held on to his roots whist embracing those of his 'new' home. Alsace's loss was certainly Yorkshire's gain. Great life story, brilliant and easy to follow recipes.
Classically trained chef Lionel Strub graduated from Ecole Hoteliere de Strasbourg in 1982. From the age of six Lionel worked in his Grandfather's bakery. It was there that Lionel drew inspiration and belief in simplicity and quality of ingredients. After graduating, Lionel spent three years at Le Restaurant des Vannes in Liverdun, an acclaimed two Michelin star restaurant with head chef Jean Pierre Cotard. After a year in Germany during his national service, Lionel worked in restaurants across Europe and the U.K. After 25 years in England, Lionel is now an award winning chef and restaurateur running Mirabelle Restaurant in Harrogate, North Yorkshire. Lionel has developed an unusual and creative combination of modern French and British cookery.
| SKU | Unavailable |
| ISBN 13 | 9781906377472 |
| ISBN 10 | 1906377472 |
| Title | From Alsace to Yorkshire |
| Author | Lionel Strub |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Fisher King Publishing |
| Year published | 2012-06-15 |
| Number of pages | 184 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |