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Today's special: A new take on bistro food - Recipes from Arbutus and Wild Honey [Hardcover]

Anthony Demetre , Simon Wheeler
4.9 out of 5 stars  See all reviews (7 customer reviews)
RRP: 20.00
Price: 17.10 & FREE Delivery in the UK. Details
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Book Description

5 Sep 2008
"Today's Special and a Glass of Wine" is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey. Anthony's cooking has won praise for the way in which it straddles new techniques and old recipes and the book is a reflection of this philosophy. It features bistro-style classic European food with a modern twist, from salads and soups through to seafood and casseroles using the best seasonal ingredients. This is food to be enjoyed, as weekday lunches and dinners, or for uncomplicated weekend entertaining; main courses intended as an entire meal without the need for further side dishes."Today's Special" is destined to become a treasured book used time and time again, in your own home, with dishes such as Fricassee of Chicken with Spring Onion Risotto, so simple and tasty that you just have to have it at least once a fortnight, and Braised Shoulder of Lamb with Roast Artichokes and Tomatoes - a dinner party winner every time. Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions - the perfect end to a perfect meal.

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Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd; 1st edition (5 Sep 2008)
  • Language: English
  • ISBN-10: 184400614X
  • ISBN-13: 978-1844006144
  • Product Dimensions: 19.4 x 25 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 182,751 in Books (See Top 100 in Books)

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Product Description


Anthony Demetre s cooking has obvious pedigree, the style intelligently simple, highly skilled, imaginative and innovative, with a shopping list of more humble ingredients also helping elevate it above the crowd. Flavours are clear and confident, combinations well judged... --AA.com


"With an illustrious career working among the likes of Raymond Blanc, MPW and Pierre Kauffman and two highly successful Michellin starred restaurants (Arbutus and Wild Honey), Demetre modernises classic french bistro in his exciting recipes."

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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
15 of 15 people found the following review helpful
5.0 out of 5 stars Superb! Wonderfully illustrated. 23 Nov 2008
Recipes turn out just like the illustrations! Wonderfully thought out, easy too follow and using everday ingredients. This is one of those cookery books you dont put away on the shelf.
The recipes dont have an excessive amount of ingredients, so they're not too expensive to make.
Really enjoyed this inexpensive book.
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17 of 18 people found the following review helpful
5.0 out of 5 stars Superb! 29 Oct 2008
I have been lucky enough to eat at Anthony Demetre's restaurant, Arubutus (although not Wild Honey yet!) and this books really is as good as that. He is a fantastic chef, not pretentious or over priced and this book really shows you how to cook superb dishes, while not going overboard, or taking ages AND helps you save money by telling you cheaper cuts of meat to use and using seasonal produce. I am a huge fan and this stunning book really is fantastic.
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14 of 16 people found the following review helpful
5.0 out of 5 stars a book for our time 23 Sep 2008
It's great to see a chef of our time! Choosing non-trendy but seasonal ingredients means its easy to keep the costs down, and when we're all watching what we spend why not have a dinner party where there's just one (sensational) dish. Buy this book, you'll save money cooking - and impress guests at the same time.
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4.0 out of 5 stars good but not great 5 May 2014
Format:Hardcover|Verified Purchase
I bought this book after having dinner in arbutus one evening. The book is good but the dishes are dulled down versions of what is served in the restaurant for instance the warm chocolate soup is usually served with an ice cream the time I had it it was cardamon ice cream, it was delicious. The book cops out by serving it with dollop of creme fraiche. If your a chef it might not be for you. but if your looking to cook from the book at home it will do the trick nicely. The food is good in there. And having sampled Anthonys food I can tell you its bloody delicious
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