Out of my Tree
Midsummer House by Daniel Clifford
Seiten
2018
Meze Publishing (Verlag)
978-1-910863-29-9 (ISBN)
Meze Publishing (Verlag)
978-1-910863-29-9 (ISBN)
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'Out of my Tree' tells the story of two Michelin-starred chef Daniel Clifford and his restaurant Midsummer House. A warts-and-all account of the pressures and triumphs of the hospitality industry, a brutally honest autobiography, and a tribute to the distinctive style and sophistication of his food. Featuring over 140 dishes from the last 20 years.
Daniel Clifford is one of the UK’s most celebrated chefs. With two Michelin stars to his name for his riverside restaurant in Cambridge, Midsummer House, he is a regular on TV shows such as Great British Menu (which he won in 2012 and 2013) and Saturday Kitchen as well as presenting the Irish version of Masterchef in 2017. Out of My Tree is his first book and tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country. It is part brutally honest autobiography and part cook book, featuring over 140 recipes right from the early days of Midsummer in the late 90s through garnering two Michelin stars and the success of the tasting menu to the very latest recipes the restaurant is serving today as it relaunches as an a la carte restaurant once again. The recipes run chronologically alongside the story and reveal how his style has developed and become more refined over the years. At 384 pages, this is a book to do justice to someone who makes two-Michelin starred cooking the standard.
Daniel Clifford is one of the UK’s most celebrated chefs. With two Michelin stars to his name for his riverside restaurant in Cambridge, Midsummer House, he is a regular on TV shows such as Great British Menu (which he won in 2012 and 2013) and Saturday Kitchen as well as presenting the Irish version of Masterchef in 2017. Out of My Tree is his first book and tells the story of how Daniel went from being a dyslexic child from a broken home to one of the best chefs in the country. It is part brutally honest autobiography and part cook book, featuring over 140 recipes right from the early days of Midsummer in the late 90s through garnering two Michelin stars and the success of the tasting menu to the very latest recipes the restaurant is serving today as it relaunches as an a la carte restaurant once again. The recipes run chronologically alongside the story and reveal how his style has developed and become more refined over the years. At 384 pages, this is a book to do justice to someone who makes two-Michelin starred cooking the standard.
| Erscheinungsdatum | 19.09.2018 |
|---|---|
| Verlagsort | Sheffield |
| Sprache | englisch |
| Maße | 226 x 275 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 1-910863-29-7 / 1910863297 |
| ISBN-13 | 978-1-910863-29-9 / 9781910863299 |
| Zustand | Neuware |
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