Today's Special: A New Take on Bistro Food Paperback – Illustrated, 6 Aug 2010
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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 --This text refers to an out of print or unavailable edition of this title.
"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." --This text refers to an out of print or unavailable edition of this title.See all Product Description
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Top Customer Reviews
The recipes dont have an excessive amount of ingredients, so they're not too expensive to make.
Really enjoyed this inexpensive book.
A very well presented book with affordable, achievable and delicious recipes makes this a 5* buy in my opinion.
Most Recent Customer Reviews
The recipes in this book reflect the food at Arbutus and its sister restaurants.
The recipes work and the results are tasty and interesting.
Have used a few recipes from this book already, all work! If you are a fan of simple yet tasty food by an amazing chef I Highly remommend this bookPublished on 30 Nov. 2010 by Anne