Starters: First Courses Easily Turned into Main Dishes Paperback – 1 Jul 2005
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"'A cookbook with a difference - your new flexible friend' Independent on Sunday"
About the Author
In 1999 Shane Osborn took over as the head chef of London's Pied a Terre, having previously worked as sous chef to Tom Aikens. A year later, aged just 29, he became the very first Australian to attain Michelin status. Born and brought up in Perth, Australia, Shane has worked in Europe for the past 10 years, including stints in France and Sweden, before moving to take a position with Gordon Ramsay and Marcus Wareing at the new L'Oranger, where he helped to gain a Michelin star. He later became junior sous chef at The Square, before joining Pied a Terre. Shane Osborn is a unique talent and his sensational food has taken Pied a Terre from strength to strength. In January 2003 the restaurant was awarded a second Michelin star. This is Shane's first cookbook, revealing the secrets of his success.
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Top Customer Reviews
The photographs are stunning ,close up and clear you can see the ingrediants and see how the dishes are put together.
The recipies are broken down and easy to follow , so you can pick one item from a dish and use it for another dish. Already a favourite of mine, in the short time I've owned it Ive already cooked a lot of things from it.
Shane Osborn offers some marvelous starters and in many cases gives suggestions on how to turn them into main courses with the addition of just a few ingredients.
Most of the recipes are accompanied by full or half-page photographs, which I find invaluable for visualizing what it is that I am supposed to produce.
The book is divided into a number of sections which are about the type of meal you are serving rather than the ingredients you might plan to use. These are: Introduction, Nibbles and Snacks, Quick and Easy, Simple and Satisfying, Food for Groups, Posh, and Basics. Each of these sections has a list of recipes on the section heading page. There is a good index at the end. Within each of these sections the recipes are presented in the order of vegetarian, fish, poultry and meat.
Below I have listed a small selection of the recipes in the book which appeal to me, but there are many others.Read more ›
The idea behind turning starters into mains seems like a nice twist so we could perhaps use it for some light bites etc.
But after getting the book it seems liek the author jsut didn't have enough starters to make a book so bulked it out with some main courses.
This is one of those books that gets sent to the local charity shop the next time we have a clear out.