Real Flavours: The Handbook of Gourmet & Deli Ingredients by Glynn Christian

Real Flavours: The Handbook of Gourmet & Deli Ingredients

byGlynn Christian

Kobo ebook | February 20, 2019

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Gourmand World Cookbook Award winner: An “elegantly written, amusing and engaging” reference for chefs (Country Living).
 
Real Flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need.” It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.
 
Born in New Zealand and renowned in Britain for his BBC appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel.
 
“One of the best ever compendiums of gourmet and deli foods.” —Manchester Evening News

Title:Real Flavours: The Handbook of Gourmet & Deli IngredientsFormat:Kobo ebookPublished:February 20, 2019Publisher:Grub Street PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1909166901

ISBN - 13:9781909166905

Reviews

From the Author

Gourmand World Cookbook Award winner: An “elegantly written, amusing and engaging” reference for chefs (Country Living).Real Flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need.” It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it.Born in New Zealand and renowned in Britain for his BBC appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel.“One of the best ever compendiums of gourmet and deli foods.” —Manchester Evening News