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Off Duty: The World's Greatest Chefs Cook At Home
From the inside front cover:
“In OFF DUTY, forty eight of the world’s top chefs and food writers abandon the heat of the professional kitchen and share their passion for home cooking. Revealing the favourite menus they love to cook for family and friends, they place the emphasis on delicious, straightforward recipes using ingredients and techniques familiar to the home cook.
An interview with each chef offers a fascinating insight into everything from their favourite piece of cooking kit to what they feed their children. With 144 recipes – 48 starters, 48 main courses and 48 desserts – there is something to suit every mood and every capability level. A sample menu might feature Gary Rhode’s starter of Toasted Tomato Salad with Melting Gorgonzola and Rocket Leaves or Delia Smith’s Baked Eggs in Wild Mushroom Tartlet. For a meaty main course there is Nigella Lawson’s Shin of Beef Stew with Pasta or Gordon Ramsay’s Calves’ Liver with Sweet and Sour Mushroom and Rocket Marmalade. At-home desserts include Jamie Oliver’s Raspberry and Blackberry Meringue with Hazelnuts, Caramel and Chantilly Cream, and Michel Roux’s White Peaches Baked with Honey and Lavender.”
CONTRIBUTORS:
Herbert Berger, Vineet Bhatia, Raymond Blanc, Heston Blumenthal, Daniel Boulud, Steven Doherty, Alain Ducasse, Anton Edelmann, Mark Edwards, Richard Ekkebus, Chris Galvin, Rose Gray & Ruth Rogers, Angela Hartnett, Shaun Hill, Hywel Jones, Thomas Keller, Gray Kunz, Nigella Lawson, Susur Lee, Giogio Locatelli, Grant MacPherson, Nobu Matsuhisa, Andy McLeish, Matt Moran, Anton Mosimann, David Nicholls, Jaimie Oliver, Neil Perry, Wolfgang Puck, Gordon Ramsay, Gary Rhodes, Michel Richard, Alain Roux, Albert Roux, Michel Roux, Michel Roux Jr, Mark Sergeant, Julian Serrano, Delia Smith, Chris Staines, Rick Stein, Nori Sugie, Charlie Trotter, Brian Turner, Jean-George Vongerichten, Marcus Waring, John Williams, Eric Ziebold.
“In OFF DUTY, forty eight of the world’s top chefs and food writers abandon the heat of the professional kitchen and share their passion for home cooking. Revealing the favourite menus they love to cook for family and friends, they place the emphasis on delicious, straightforward recipes using ingredients and techniques familiar to the home cook.
An interview with each chef offers a fascinating insight into everything from their favourite piece of cooking kit to what they feed their children. With 144 recipes – 48 starters, 48 main courses and 48 desserts – there is something to suit every mood and every capability level. A sample menu might feature Gary Rhode’s starter of Toasted Tomato Salad with Melting Gorgonzola and Rocket Leaves or Delia Smith’s Baked Eggs in Wild Mushroom Tartlet. For a meaty main course there is Nigella Lawson’s Shin of Beef Stew with Pasta or Gordon Ramsay’s Calves’ Liver with Sweet and Sour Mushroom and Rocket Marmalade. At-home desserts include Jamie Oliver’s Raspberry and Blackberry Meringue with Hazelnuts, Caramel and Chantilly Cream, and Michel Roux’s White Peaches Baked with Honey and Lavender.”
CONTRIBUTORS:
Herbert Berger, Vineet Bhatia, Raymond Blanc, Heston Blumenthal, Daniel Boulud, Steven Doherty, Alain Ducasse, Anton Edelmann, Mark Edwards, Richard Ekkebus, Chris Galvin, Rose Gray & Ruth Rogers, Angela Hartnett, Shaun Hill, Hywel Jones, Thomas Keller, Gray Kunz, Nigella Lawson, Susur Lee, Giogio Locatelli, Grant MacPherson, Nobu Matsuhisa, Andy McLeish, Matt Moran, Anton Mosimann, David Nicholls, Jaimie Oliver, Neil Perry, Wolfgang Puck, Gordon Ramsay, Gary Rhodes, Michel Richard, Alain Roux, Albert Roux, Michel Roux, Michel Roux Jr, Mark Sergeant, Julian Serrano, Delia Smith, Chris Staines, Rick Stein, Nori Sugie, Charlie Trotter, Brian Turner, Jean-George Vongerichten, Marcus Waring, John Williams, Eric Ziebold.
288 pages, Hardcover
First published January 1, 2005
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Displaying 1 - 2 of 2 reviews
March 30, 2012
This book contains a wonderful breadth of cooking styles, skills, and recipes. It’s a good book for planning the week’s menus, because whatever mood one’s in, amongst the great variety of dishes here, something will appeal.
What a great book this is also for both making comparisons and taking inspiration. The answers given to questions such as “What are your favourite utensils” are great for making the reader think about different ways of performing the same action, and thus breaking away from the influence of advertising and making one’s own decision as to what is worth spending time and money hunting for, and why.
The recipes are choice, concise, and (for the few I’ve followed to date) not difficult to follow successfully provided that, as ever, one first reads the recipe through, works out (in head and on paper) what’s got to happen when, before laying out ingredients and equipment required, & getting stuck into it.
What a great book this is also for both making comparisons and taking inspiration. The answers given to questions such as “What are your favourite utensils” are great for making the reader think about different ways of performing the same action, and thus breaking away from the influence of advertising and making one’s own decision as to what is worth spending time and money hunting for, and why.
The recipes are choice, concise, and (for the few I’ve followed to date) not difficult to follow successfully provided that, as ever, one first reads the recipe through, works out (in head and on paper) what’s got to happen when, before laying out ingredients and equipment required, & getting stuck into it.
April 19, 2012
One of the better culinary books I came across.
Great recipes from 48 top Chefs and interview with each making it so much more than just a cooking book. Definitely one of my favourites.
Great recipes from 48 top Chefs and interview with each making it so much more than just a cooking book. Definitely one of my favourites.
Displaying 1 - 2 of 2 reviews