Imogen Edwards-Jones: Restaurant Babylon
Description
What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days. This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'? Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this GBP90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp).
It s wintertime at Greenglass House. The creaky smuggler s inn is always quiet during this season, and twelve-year-old Milo, the innkeepers adopted son, plans to spend his holidays relaxing. But on the first icy night of vacation, out of nowhere, the guest bell rings. Then rings again. And again. Soon Milo s home is bursting with Restaurant Babylon download PDF odd, secretive guests, each one bearing a strange story that is somehow connected to the rambling old house. As objects go missing and tempers flare, Milo and Meddy, the cook s daughter, must decipher clues and untangle the web of deepening mysteries to discover the truth about Greenglass House and themselves." The Parisian Macaron (or Macaroon) is the stylishly light French confection tipped to be the new cupcake and finally hitting the glossies outside France. The art of making macarons is highly respected in France, as it requires precision and technique to create its delicate airy meringue-based shell with a moist centre of fragrant custard cream or chocolate ganache. Macarons can be a challenge for the beginner, but the process is made much easier and fun in this colourful new book from Jill Colonna. She guides you precisely through each step in making perfect Parisian macarons and explains simply and clearly her secrets so you can also make macarons like the French. Starting with classic macaron flavours such as rose, pistachio, chocolate, lemon and vanilla, she then encourages you to be creative with her inspiring chocolate combinations such as pistachio-wasabi and others with a Scottish twist. Dazzle guests with macarons as a basis for chic desserts. Or amaze them with Jill's latest creation of the lightest, sugar-reduced, hot and spicy Tikka Mac'sala or Thai green curry macarons which are sensational either before or during dinner.
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Author: Imogen Edwards-Jones
Number of Pages: 384 pages
Published Date: 04 Oct 2014
Publisher: Transworld Publishers Ltd
Publication Country: London, United Kingdom
Language: English
ISBN: 9780552167123
Download Link: Click Here
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