J Sheekey FISH

Informationen zum Autor Tim Hughes, Allan Jenkins, Photos by Howard Sooley Klappentext Allan Jenkins is editor of Observer Food Monthly and previously editor of the Observer magazine, food and drink editor on the Independent newspaper. He once lived in an experimental eco-community on Anglesey, growing organic food on the edge of the Irish sea. Tim Hughes has worked with Gordon Ramsay, Marco Pierre White and many other Michelin-starred Chefs. Tim took on his first Head Chef role aged twenty-four, later becoming Sous Chef at Le Caprice, working under Mark Hix. In following years Tim opened The Canteen in Chelsea Harbour and then became chef at J. Sheekey. He is now Executive Chef at Caprice Holdings. Zusammenfassung In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Old favourites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalises recipes from this renowned kitchen.

Product details

• Authors: Tim Hughes, Tim Jenkins Hughes, Hughes Tim, Allan Jenkins, Allan Sooley Jenkins, Jenkins Allan, Howard Sooley, Sooley Howard
• Assisted by: Howard Sooley (Photographs)
• Publisher: Preface Publishing
• Languages: English
• Product format: Hardback
• Released: 18.10.2012
• EAN: 9781848093805
• ISBN: 978-1-84809-380-5
• No. of pages: 320
• Dimensions: 218 mm x 267 mm x 31 mm
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; COOKING / Courses & Dishes / General, COOKING / Beverages / General, COOKING / Specific Ingredients / Seafood, COOKING / Courses & Dishes / Desserts, COOKING / Courses & Dishes / Salads, General cookery and recipes, Cookery / food by ingredient: fish and seafood, rick stein; fish; alan jenkins