Edibull: The Little Book of Pseud Food
Seiten
2001
Pocket Books (Verlag)
978-0-7434-3012-8 (ISBN)
Pocket Books (Verlag)
978-0-7434-3012-8 (ISBN)
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In the tradition of the successful LITTLE BOOK OF BOLLOCKS, comes this highly amusing and discerning look at our obsession with food and the way we eat
If you were to make a list of your top five topics of conversations, eating and dieting are likely to feature prominently. In EDIBULL: THE LITTLE BOOK OF PSEUD FOOD, Sue Chef tucks into our fascination with the world of food from fashionable funghi to (infinitely less tempting) fitness fads. Tossing the exotic fruit coulis and beds of highly bred lettuce aside, Sue Chef presents us with some hilarious and poignant truths about this love of all things edible. *In culinary terms a cow is defined as a steak tartare that is free to leave the restaurant *The rich are embarrassed by their wealth. They feel they have lost touch with their peasant roots. Help them out by serving them peasant roots and charging them a substantial portion of their wealth *To be reputable a salad must contain leaves that no one has heard of. Be the one to discover grass. Or to rediscover lettuce *A filo pastry is a pie with ambition *Escalopes are small steaks. Medallions are small escalopes. Punters know medallions are tiny but they think the animal fought in the war *Bearnaise and hollandaise are French for bacteria. The English equivalent is a bowl of mints by the till
If you were to make a list of your top five topics of conversations, eating and dieting are likely to feature prominently. In EDIBULL: THE LITTLE BOOK OF PSEUD FOOD, Sue Chef tucks into our fascination with the world of food from fashionable funghi to (infinitely less tempting) fitness fads. Tossing the exotic fruit coulis and beds of highly bred lettuce aside, Sue Chef presents us with some hilarious and poignant truths about this love of all things edible. *In culinary terms a cow is defined as a steak tartare that is free to leave the restaurant *The rich are embarrassed by their wealth. They feel they have lost touch with their peasant roots. Help them out by serving them peasant roots and charging them a substantial portion of their wealth *To be reputable a salad must contain leaves that no one has heard of. Be the one to discover grass. Or to rediscover lettuce *A filo pastry is a pie with ambition *Escalopes are small steaks. Medallions are small escalopes. Punters know medallions are tiny but they think the animal fought in the war *Bearnaise and hollandaise are French for bacteria. The English equivalent is a bowl of mints by the till
SUE CHEF spent her formative years under some of the masters of English cuisine. She then went on to learn to cook. But it wasn't until she took over the Cafe de la Cuillere Grasse in the Old Kent Road that she became a culinary celebrity. Her Oeuf et Frites a l'Anglaise and her Delice des Anges have becomes standards on menus throughout the country, as has her inimitable Saucisson et Puree de Pommes de Terre a l'Oxo. Sue Chef lives in London and appears regularly on the BBC's STUFF THAT.
| Erscheint lt. Verlag | 24.11.2001 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 85 x 95 mm |
| Themenwelt | Literatur ► Comic / Humor / Manga |
| Sachbuch/Ratgeber ► Essen / Trinken | |
| ISBN-10 | 0-7434-3012-3 / 0743430123 |
| ISBN-13 | 978-0-7434-3012-8 / 9780743430128 |
| Zustand | Neuware |
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