In their latest collaboration, chefs Alastair Little and Richard Whittington have distilled their considerable knowledge into a volume that will surely become a valued resource for modern cooks. Addressing current culinary topics, the authors provide abundant information on new ingredients and techniques, gathering recipes and ideas from all corners of the globe. At the heart of their book are 500 international recipes, ranging from traditional favorites like French Onion Soup and Roast Goose to the more unusual Char Siu Pork, Umbrian Lemon Poussin, Scallops la Bordelaise, and Naan Bread. The Global Kitchen Glossary explains 300 culinary terms, from Ackee to Zampone, and the pages are peppered with hundreds of tips and hints on kitchen equipment, cooking techniques, and entertaining. The authors' previous books include "Keep It Simple" and" Food of the Sun."
- ISBN10 1857027728
- ISBN13 9781857027723
- Publish Date 10 September 1998
- Publish Status Out of Print
- Out of Print 28 May 2002
- Publish Country GB
- Publisher HarperCollins Publishers
- Imprint Fourth Estate Ltd
- Format Paperback
- Pages 320
- Language English